Vegan Hollandaise Sauce

For the purists, there is no such thing as a vegan Hollandaise sauce. And vegetarians might ask, why ruin a perfectly good mother sauce with starchy substitutes? I don't like true Hollandaise. I love egg-yolks, I just don't want a warm emulsion of them poured over my toast. It is too much like lemony mayonnaise (precisely) to offer any savory goodness to my palate. However, I like the concept of a creamy, lemony sauce to dress a well-poached egg or seared slice of tofu. So here is my interpretation of Hollandaise - you are welcome.


  1. Two parts Tofutti Cream Cheese and Tofutti Sour Cream
  1. One part Earth Balance margarine
  1. One part lemon juice (or less, to taste).
  1. 1 tsp. onion powder
  1. Pinch salt
  1. Pinch white pepper


Note: I used 2 tbls of the Tofutti products and 1 tbls of the margarine and lemon juice for my first attempt at this recipe. Yielded just over 4 tbls (emulsion increased volume).

Combine sour cream, cream cheese, and margarine in a small sauce pan. Over medium-low heat, whisk until all components have fully melted. Do not allow emulsion to boil or burn. Whisk in lemon juice and add salt, pepper, and onion powder. Continue to whisk over the heat until emulsion thickens slightly. (Whisk in a tiny bit of water if too thick or a pinch of flour/starch if too thin - I didn't need either). Serve immediately.


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