Vegan Saffron Hollandaise
User Reviews
5
Vegan Saffron Hollandaise
Description
The Vegan Saffron Hollandaise sauce starts by soaking crushed saffron threads in water to release their flavor and color. In a saucepan, a non-hydrogenated butter substitute is melted and garlic is quickly sautéed before whisking in cornstarch to build a thickening base. Gradually, full-fat coconut milk is incorporated along with almond or unsweetened soy milk to form a creamy liquid. Lemon juice, salt, cayenne pepper, and the saffron infusion are added next. The sauce is heated gently while whisking until bubbling at the edges and achieving thickened consistency.
This hollandaise variant offers a rich mouthfeel and delicate saffron notes without using eggs or dairy. It pairs well with steamed vegetables such as artichokes and asparagus, and can also complement tofu dishes, serving as a flavorful finishing sauce.
It's important to prepare the ingredients in advance and whisk continuously to avoid lumps. Adjust seasoning with extra lemon juice or salt as desired. Serving the sauce warm ensures its best texture and flavor presentation.
Ingredients
- Pinch saffron threads
- 2 tablespoons water (for soaking saffron)
- 2 tablespoons butter substitute I recommend Earth Balance, non-hydrogenated
- 3/4 teaspoon garlic crushed
- 2 1/2 teaspoons cornstarch
- 3/4 cup coconut milk (full fat, unsweetened, canned)
- 1/4 cup almond milk no vanilla added, unsweetened or soy milk
- 1 tablespoon lemon juice fresh, 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)
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
- Use a mortar and pestle to crush saffron threads for better flavor extraction.
- Keep whisking while heating to achieve a smooth sauce and prevent lumps.
- This butter substitute based sauce is suitable for those avoiding dairy and eggs.
- Pairs nicely with steamed vegetables and tofu dishes for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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