Ori­gi­nal recom­men­da­ti­ons from the USA:

Ori­gi­nal recom­men­da­ti­ons from the USA:

Vegan hollandaise sauce

This vegan hol­lan­dai­se sau­ce is won­derful­ly cre­a­my and goes excel­lent­ly with aspa­ra­gus and pota­toes. The typi­cal egg fla­vor is achie­ved by adding Kala Namak (black salt). 

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Ingre­di­ents for 4 servings: 

  • 2 medi­um-sized boi­led potatoes
  • 1 gar­lic clove
  • 2 tbsp cas­hew but­ter (for the fat-free ver­si­on, plea­se omit and use less water)
  • Approx. 300 ml water (for an even stron­ger tas­te, we recom­mend aspa­ra­gus broth) 
  • 2 tbsp lemon juice
  • 1/4 tsp Mus­tard pow­der (ground mus­tard seeds)
  • 1 pinch turm­e­ric
  • at will Kala Namak or other salt


Peel the pota­toes and gar­lic cloves and put them in a blen­der. Add the cas­hew but­ter and water and mix to a cre­a­my sau­ce. It’s best not to pour in all the water straight away so that the sau­ce does­n’t beco­me too run­ny. The fat-free ver­si­on requi­res very litt­le water.

Sea­son to tas­te with lemon juice and mus­tard pow­der (you can make your own from ground mus­tard seeds). For a nice yel­low color, add a pinch of turm­e­ric. Kala Namak salt simu­la­tes an egg tas­te; if you don’t like that, round off the sau­ce with sea salt.

Befo­re ser­ving, careful­ly heat the sau­ce in a small sau­ce­pan, stir­ring constantly.

This vegan hol­lan­dai­se sau­ce goes per­fect­ly with aspa­ra­gus and stea­m­ed potatoes.

Bon appe­tit!

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