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Roasted Broccoli and Cauliflower with Hollandaise Sauce

Roast cut broccoli and cauliflower

In a rimed baking pan coated veggies with oil, salt and pepper at 400 for 25-30 minutes. While the veggies are roasting, make the hollandaise sauce.


Vegan Hollandaise Sauce

The traditional version of this sauce ingredients are egg yolks, lemon juice, water, salt, and butter. It’s an emulsion that can be tricky to master. Fortunately, the vegan version is just as (if not more) tasty, fool proof (no tricks to master) and adds an elegant touch to any meal.

  • Author: Julie Smith
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Category: Sauce
  • Cuisine: Comfort Food


  • 1/2 cup raw cashews
  • 12 oz. silken tofu, firm

  • 2 – 4 tablespoons nutritional yeast flakes, to taste

  • 1 stick vegan butter, melted

  • 1 dash Frank’s hot sauce or tabasco

  • 2 tablespoons plain sauerkraut brine (or 1 tablespoon apple cider vinegar)

  • 1/2 teaspoon mustard powder

  • 1/4 teaspoon turmeric (for color, optional)

  • 1 teaspoon Himalayan Black Salt (Kala Namak), to taste

  • 1 tablespoon unflavored soy milk, as needed

  • 1 – 5 tablespoons lemon juice, to taste

  • 2 teaspoons Follow Your Heart VeganEgg egg replacer (optional)


  1. Starting with 1 tablespoon of lemon juice, blend all ingredients in a high-speed blender until smooth and creamy. Taste and add more lemon juice, 1 tablespoon at a time to achieve your desired level of tangy. If the sauce is too thick, add soy milk, a tablespoon at a time.
  2. Before serving, heat in a small sauce pan. Again, if it gets too thick, add more soy milk, 1 tablespoon at a time. Taste and add more black salt, if needed.


The vegan egg replacer isn’t necessary but adds more flavor.

Keywords: Vegan Sauce, Brunch

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