I love Hollandaise sauce. I thought I was a chef when I first made it properly. Yesterday, I found the most beautiful asparagus I have ever seen at the Farmer’s Market and decided it needed Hollandaise. So I made some Vegan Hollandaise.
So this morning I decided to make “Eggs Benedict” – without the eggs of course. I think I nailed the consistency and the color this time, although if you don’t use it immediately the Earth Balance butter starts to separate (the horror!). I decided to share it none-the-less, just make sure to eat it right away!
1 1/2 tbs Earth Balance Butter
1 tbs Lemon Juice (it’s quite tart, if you want it less tart start with 1 tsp and work your way up)
2 (heaping) tbs Tofutti Better than Cream Cheese
dash of each: mustard, paprika, turmeric
Start by melting the EB butter on low-medium heat.
Then add the lemon juice and the Tofutti “cream cheese”.
As you can see, the texture is smooth and creamy.
I let the sauce sit while I made my Veggie Benny, but I would advise making the sauce last and serving immediately.
2 slices vegan bread/english muffin
1/4 cup Daiya Cheese Shreds (I used Mozzarella)
1 medium tomato, sliced
1 small avocado, sliced
handful of fresh spinach
handful of shredded carrots
1-2 tbs Vegan Hollandaise sauce
First cut the tomato and avocado into slices (I chose to slice them length-wise).
Next, “cut” two circles of bread. I thought it would look prettier, but feel free to skip this or use an English Muffin (I can’t seem to find them!) I used a glass to press down and pulled the crust away by hand (it did not go to waste – see dipping photos above). Set the oven to broil.
Add a layer of Daiya cheese shreds.
Place on a serving dish and add some spinach and shredded carrots.
Serve with fresh fruit/berries and some tofu scramble or beans!
A friendly reminder that the SlimKicker giveaway will be ending Thursday night at 11:59 pm PST. Be sure to stop by this post to leave a challenge idea in the comments section! Be sure to include your e-mail address.