John Myers
Vegan Hollandaise Sauce with Asparagus
The perfect vegan hollandaise sauce with asparagus recipe with a picture and simple step-by-step instructions.
- 120 g Margarine
- 250 ml Soy cream
- 1 tsp Mustard
- 1 tbsp Yeast flakes
- 1 tbsp Salt
- 1 tsp Lemon juice
- 1 tbsp Food starch
- 1 tsp Soy flour
- Remove 2 tablespoons of the soy cream (e.g. Soyacuisine or Schlagfix vegan cream) and keep it. Mix the margarine with the larger amount of soy cream in a saucepan, bring to the boil. Carefully season with mustard. It should be a bit spicy, but not a mustard “cream” sauce. Season with salt and lemon juice. Then stir in the yeast flakes.
- Mix the retained soy cream with the cornstarch. Stir into the sauce, bring to the boil. Stir in the soy flour (together with the mustard serves as an emulsifier so that the fat and water in the margarine-soy cream sauce don’t separate). Mix with the hand blender for a few seconds – done!
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