Vegan Saffron Hollandaise

Name: Vegan Saffron Hollandaise
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 servings
Ingredients: Pinch saffron threads; 2 tablespoons water; 2 tablespoons non-hydrogenated butter substitute; 3/4 teaspoon crushed garlic; 2 1/2 teaspoons cornstarch; 3/4 cup coconut milk; 1/4 cup unsweetened almond or soy milk; 1 tablespoon fresh lemon juice, or more to taste; 1/2 teaspoon salt, or more to taste; Pinch cayenne pepper, or more to taste

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
10 servings
Calories
57 kcal
Course
Appetizer
Cuisine
French

Vegan Saffron Hollandaise

Iris Warren

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Learn how to make a creamy, dreamy dairy free saffron hollandaise with saffron and coconut milk. Vegan friendly and delicious.

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Ingredients

Servings

Pinch saffron threads
2 tablespoons water (for soaking saffron)
2 tablespoons non-hydrogenated butter substitute (I recommend Earth Balance)
3/4 teaspoon crushed garlic
2 1/2 teaspoons cornstarch
3/4 cup coconut milk (full fat, unsweetened, canned)
1/4 cup unsweetened almond or soy milk (no vanilla added)
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon salt, or more to taste
Pinch cayenne pepper, or more to taste (I use a generous pinch, about 1/8 tsp)

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Instructions

Have all your ingredients assembled before you begin, so you can work quickly to ensure a smooth, even sauce. Crush the saffron threads in a mortar and pestle.
Pour 2 tbsp water over the saffron threads to let them soak for 5 minutes. This opens up the flavor of the saffron.
In a small saucepan, melt the butter substitute over medium heat. Quickly sauté minced garlic till fragrant, then whisk in corn starch. Continue whisking till smooth. Don't let the cornstarch cook very long.
Slowly whisk in the coconut milk, a quarter cupful at a time, followed by the almond or soy milk.
Whisk in the lemon juice, salt, cayenne and saffron threads and water. Heat the sauce over medium, whisking frequently, until it bubbles around the edges and thickens. Reduce heat to low and keep warm. Stir in additional salt, lemon juice or cayenne to taste, if desired. Serve warm sauce over a variety of dishes. It goes well with steamed artichokes and asparagus, and would make a terrific tofu benedict. Keep in mind that like any thick sauce, if left to cool it will develop a skin on the surface. Be sure to warm it up and whisk it to break up any skin on the surface before serving.

Notes

You will also need: Mortar and pestle, small saucepan, whisk

Nutrition Information

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Calories 57kcal (3%) Carbohydrates 1g (0%) Fat 5g (8%) Saturated Fat 3g (15%) Sodium 153mg (6%) Potassium 37mg (1%) Vitamin A 100IU (2%) Vitamin C 0.7mg (1%) Calcium 11mg (1%) Iron 0.6mg (3%)