5-Minute Dairy-free & Egg-free Chickpea Hollandaise Sauce Recipe for Your Vegan Friends by 30Seconds Food


5-Minute Dairy-free & Egg-free Chickpea Hollandaise Sauce Recipe for Your Vegan Friends

Traditional hollandaise sauce is a combination of egg yolks, melted butter and lemon juice that's seasoned with salt, pepper and sometimes ground cayenne pepper or white pepper. Typically we think of eggs benedict when talking about hollandaise sauce, but it can be used on proteins and vegetables as well.

Hollandaise sauce is usually not a sauce you would think of when cooking vegan. Not until now! This easy chickpea hollandaise sauce recipe is made with almond milk, chickpea flour, olive oil, lemon juice and Dijon mustard, and seasoned with turmeric and paprika. The result is a creamy dairy-free and egg-free hollandaise sauce that everyone can enjoy.

Drizzle this vegan hollandaise sauce over tofu, cooked vegetables or your favorite breakfast, brunch, lunch or dinner recipes. You can even use this sauce over traditional eggs benedict (no one will miss the eggs or butter in the sauce!).

Cuisine: French / American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 4

Ingredients

  • 1 cup unsweetened almond milk
  • 2 tablespoons chickpea flour
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika

Here's how to make it:

  1. Whisk together all the ingredients in a saucepot until combined and smooth. 
  2. Bring to a boil then immediately remove it from the heat. Season with salt and pepper. The sauce will thicken as it cools.

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Chickpea Flour $5 & Up
Dijon Mustard $2 & Up
Turmeric $3 & Up
Paprika $3 & Up
Almond Milk $3 & Up

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Elisa Schmitz
What a great combination of flavors. I can't wait to drizzle this on so many dishes. So great that it's a vegan recipe, too!

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