Try this tasty vegan hollandaise sauce with our Eggless Benedict recipe.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 162 | 0mg | 3g | 5g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.8 | Water saved (gallons) [animal consumption only] |
 |
7.3 | Manure (pounds) not deposited into the environment |
 |
8.2 | Grains / feed (pounds) not consumed by animals |
 |
17.9 | Methane (gallons) not created by animals |
 |
219.2 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
Ingredients
- 1/4 C buttery spread (melted)
- 2 Tbsp flour (unbleached all purpose)
- 1/3 C soy milk
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 Tbsp mayonnaise (eggless)
- 1 tsp mustard (Dijon)
- 1/4 tsp hot sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp turmeric
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a blender, add all ingredients and mix until well combined.
Recipe Notes
Cover and store in the refrigerator for up to one week.
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