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Vegan Saffron Hollandaise

Vegan Saffron Hollandaise

The ultimate blend of creamy and vibrant flavors, Vegan Saffron Hollandaise is a perfect sauce for any dish. This easy, plant-based recipe delivers a rich taste that’s sure to impress. Elevate your meals tonight with this delightful sauce!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dishes
Cuisine: Vegan
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • Pinch saffron threads
  • 2 tablespoons water (for soaking saffron)
  • 2 tablespoons non-hydrogenated butter substitute (I recommend Earth Balance)
  • 3/4 teaspoon crushed garlic
  • 2 1/2 teaspoons cornstarch
  • 3/4 cup coconut milk (full fat, unsweetened, canned)
  • 1/4 cup unsweetened almond or soy milk (no vanilla added)
  • 1 tablespoon fresh lemon juice (or more to taste)
  • 1/2 teaspoon salt (or more to taste)
  • Pinch cayenne pepper (or more to taste, I use a generous pinch, about 1/8 tsp)

Equipment

  • Whisk
  • Skillet
  • Wooden Spoon
  • Frying Pan

Method
 

  1. Start by gathering all your ingredients. Having everything ready to go makes the process smooth and enjoyable. You’ll appreciate being organized when you move on to the next steps.
  2. Using a mortar and pestle, crush the saffron threads. This step amplifies the saffron’s flavor, making it more potent in your sauce.
  3. Next, pour 2 tablespoons of water over the crushed saffron threads and let it soak for about 5 minutes. This will help release all that wonderful saffron flavor into the water.
  4. In a small saucepan, melt the butter substitute over medium heat. Once melted, add the crushed garlic and sauté until fragrant, which should take about a minute.
  5. After the garlic is aromatic, whisk in the cornstarch. Be sure to whisk continuously until the mixture is smooth and has no lumps. Avoid letting the cornstarch cook for too long to maintain the right texture.
  6. Gradually whisk in the coconut milk, adding about a quarter cup at a time. Whisking while you add ensures a creamy sauce without any lumps forming.
  7. Once the coconut milk is fully incorporated, do the same with the almond or soy milk. This adds an extra layer of creaminess.
  8. Now, whisk in the lemon juice, salt, cayenne pepper, and the saffron mixture (both the threads and the soaking water). Stir well to combine all the flavors.
  9. Continue to heat the sauce over medium, whisking frequently until you see bubbles forming around the edges. This bubbling indicates that it’s thickening nicely.
  10. When the sauce has reached your desired consistency, reduce the heat to low to keep it warm. If you want, taste the sauce and adjust the seasoning with more salt, lemon juice, or cayenne to suit your palate.
  11. Finally, serve your warm Vegan Saffron Hollandaise over your favorite dishes. It pairs beautifully with a variety of vegetables or as a topping for tofu dishes.

Notes

Use a mortar and pestle for crushing the saffron, a small saucepan for melting ingredients, and a whisk for mixing.