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RECIPE
10 INGREDIENTS3 STEPS10MIN

Vegan Hollandaise Sauce

4.0
3 Ratings

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Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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This vegan hollandaise uses the richness of coconut milk as the base for a delicious dairy-free alternative that is lighter in calories without losing the great flavor of traditional sauce.
10MIN
Total Time

Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Light Coconut Milk
1/2 Tbsp
Dijon Mustard
1
Lemon , juiced, zested
3/4 tsp
Garlic Powder
2 Tbsp
Vegan Margarine , melted
1 Tbsp
Nutritional Yeast
1 pinch
Cayenne Pepper
1 dash
1 Tbsp
Tapioca Flour

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Nutrition Per Serving

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CALORIES
99
FAT
8.5 g
PROTEIN
0.8 g
CARBS
5.7 g

Cooking Instructions

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Step 1
Blend Light Coconut Milk (3/4 cup), Dijon Mustard (2 teaspoon), Lemon (1), Garlic Powder (3/4 teaspoon), Ground Turmeric (1/2 teaspoon), Vegan Margarine (2 tablespoon), Nutritional Yeast (1 tablespoon), Cayenne Pepper (1 pinch), Salt (1 dash) and Tapioca Flour (1 tablespoon) in a food processor.
Step 2
Warm slightly over the stovetop to allow thickening (3-5 minutes)
Step 3
Serve immediately over steamed asparagus or store in a jar. Enjoy!

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Nutrition Per Serving
Calories
99
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
3.7 g
18%
Trans Fat
1.7 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
5.7 g
2%
Fiber
0.9 g
3%
Sugars
0.6 g
--
Protein
0.8 g
2%
Sodium
97.1 mg
4%
Vitamin D
--
--
Calcium
11.5 mg
1%
Iron
0.3 mg
2%
Potassium
62.9 mg
1%
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