Heavenly Vegan Eggs-Free Benedict

Since finding an awesome Veg-friendly restaurant in Providence, RI called “Julian’s”, where I have had the most amazing Vegan Eggs Benedict, I have been on a hunt to make a great vegan hollandaise sauce at home. I have used a recipe in the past that called for vegan sour cream as a base, but it didn’t taste authentic…more like a creamy cheese sauce. Not bad but not like the beautiful sauce at Julian’s.

After playing around and combining several recipes that I found on the web, THIS IS IT! In fact, I loved it so much, that the first time I made it, I didn’t even wait to photograph it! I had to make it again for my husband so I could take pictures.

It might seem like a lot of work at first, but like most of the recipes I post, once you make them they are pretty simple to recreate.

This sauce would be great over asparagus too!

Let me know what you think.
Enjoy!
Pam

Heavenly Vegan Eggs-Free Benedict

Step 1: Vegan Hollandaise Sauce

2 tablespoons vegan margarine. I use Earth Balance
3/4 cup + 1/4 cup unflavored nondairy milk, divided, I used Soy Milk
1/8 cup or less lemon juice

1-2 tablespoons nutritional yeast

teaspoon sea salt and pepper to taste
dash cayenne pepper
dash dry mustard
2 dashes turmeric

1 tablespoon cornstarch

In a small sauce pan, melt 2 tablespoons margarine. Stir in 3/4 cup nondairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne, dry mustard, and turmeric. Simmer. Mix the tablespoon of cornstarch with the soy milk you had set aside until all lumps are gone. Add this mixture to the sauce, and bring to boil. Keep stirring consistently as sauce will thicken quickly. Remove from heat and cover to keep warm.

Step 2: Tofu Poached “egg”

So easy and versatile!

Any firm Tofu (I use Sprouted Tofu)
Nutritional Yeast
Sea Salt and Pepper to Taste
Shoyu (Wheat Free Soy Sauce)

Drain and pat the tofu dry. Cut a small chunk off, the size is personal preference. Mine is usually about ¾” thick by the width of your tofu block.

Sprinkle about 2 tablespoons of Nutritional Yeast on a plate or shallow bowl. Add Sea Salt and Pepper to taste and mix. Gently press all sides of the cut tofu blocks into the powdery mix.

Heat your oil of choice in a small frying pan. Carefully place coated tofu blocks in the heated oil and brown on both sides. They tend to splatter. When they are almost don, drizzle a few drops of Shoyu on the tops. Drain on a paper towel, if need be.

Step 3: Some Add-on Ideas

Sauted spinach
Vegan “meat” – Canadian bacon, sausage
Tomato

Step 4: Assemble

Toast your choice of bread or English muffin

Layer your add-ons, tofu egg and drizzle (or if you are like me, pour) Hollandaise on top

Devour!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The biggest inspiration for my version of Vegan Hollandaise: http://vegweb.com/index.php?topic=32284.0 submitted by oliviabeans

Dairy-Free Cheddar Cheeze Dip - Recipe

So I will start by saying that I am truly sorry that I can't give credit where credit is due. I found this recipe somewhere and for the life of me can't remember where. I searched online and didn't come up with anything. If this is yours, please let me know.

With that said, this is one of my favorite raw recipes!!!!

It is so thick, creamy and cheesy

super easy to make

non-dairy, raw, vegan...

Amazing!

We use it as a dip, a spread, a topping...whatever.

When I bring it to parties I am ALWAYS asked for the recipe and the funny thing is, I don't even like red bell peppers! I think it is a texture thing for me. When they are all mashed up in something like this, I don't mind the taste.

I have tried substituting other nuts but it wasn't the same.

Let me know what you think.

Cheddar Cheeze Dip

1/2 large red bell pepper

1/4 cup water

1/2 cup raw cashews

1/2 cup hemp seeds

1 tablespoon tahini

2 tablespoons nutritional yeast

1 teaspoon sea salt

2 teaspoons onion powder

1 clove garlic

2 tablespoons lemon juice

Blend all ingredients  in a high speed blender until smooth and creamy.

Dip and enjoy!

....mmmmmm