Eggless Hollandaise Sauce
Submitted by Barbara
1 Tbsp. water
1/2 c. finely minced onion
1 tsp minced garlic
12 oz. firm or X firm silken tofu
2 Tbsp. lemon juice
2 T. white wine
1 tsp. brown or yellow mustard (or turmeric)
3/4 tsp. seasoned salt
2-3 dashes cayenne pepper, to taste
Sauté minced onion in water until translucent. Put sautéed onion, garlic,
and tofu in a blender or food processor. Add lemon juice, wine, mustard,
seasoned salt, and cayenne pepper. Blend until smooth. Pour sauce into a small
sauce pan and heat until bubbly, stirring constantly. (This sauce can be used on
veggie burgers, artichokes, or other vegetables, so make extra!) Refrigerate
unused sauce. (Keeps about 1 week.)
Adapted from http://health.rmad.org
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