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WFPB Hollandaise Sauce
Served over a whole grain english muffin, sliced tomato and avocado.
INGEDIENTS:
12 oz package silken tofu
¼ cup lemon juice
¼ cup unsweetened plant milk (I use soy)
¼ cup Tahini
¼ cup nutritional yeast
1 teaspoon dry mustard
¼ teaspoon black salt (Kala namak)
¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon salt
Pinch of ground cayenne pepper
INSTRUCTIONS:
Place all ingredients in a blender and blend on high speed until smooth, add water one tablespoon at a time as needed to reach desired consistency. Transfer to a small pot and warm on low-medium heat stirring consistently until heated through. Store leftovers in the refrigerator for up to 5 days, reheat, adding water a little bit at a time to thin it out as needed.

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