This Vegan Hollandaise Sauce tastes so much like the real thing it’s scary! But you won’t find any cholesterol in this vegan version of a normally heart clogging recipe. It’s a perfect topping for your Vegan Sardou or Steamed Asparagus.
If your cashew cream is room temperature, you may not need to warm it up on the stove. Our cashew cream was in the refrigerator so the sauce was cold despite the hot water.
Also, hollandaise sauce should be pretty thin so it pours evenly. When we heated it up, it thickened so we had to add another 1/4 cup of water to thin it out.
Remember to prepare your Vegan Cashew Cream ahead of time so it’s ready when you want to prepare your Vegan Hollandaise Sauce.
Vegan Hollandaise Sauce Instructional Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
It was the first snow of the season here in Denver and the roads were treacherous, but we were determined to get to Whole Foods during rush hour. Amelia read that a plant-based chef, Kelley Williamson at PlantBasedKitchen-Recipes.com, was teaching a holiday cooking class and the main dish was Vegan Wellington.
This being our first vegan Thanksgiving, Amelia wanted to make us a special occasion meal, and the description Kelley wrote fit the bill so we trekked through the snow and only arrived 5 minutes late. It was totally worth it!
This delicious Vegan Wellington recipe is made with eggplant and other veggies in lieu of beef. It’s packed with flavor and plates nicely with your other Holiday Dishes.
Vegan Wellington is a labor of love and took us the better part of a day to make it, but the result was worth the effort. It made our Thanksgiving dinner simply amazing.
This recipe makes 2 Vegan Wellington loaves so you’ll have plenty of servings. Since there was only two of us, we froze one of the loaves to eat in a few weeks. Or you can cut the quantities in half to make one loaf.
Mom’s Famous Pie Crust will make this an extra special treat, but you can also buy frozen vegan pie dough at the store if you can find it. We couldn’t find any. The guy at Whole Foods said they were out.
You’ll need the Flax Egg recipe here. This recipe calls for two flax eggs.
You can make the mushroom mixture ahead of time to save time on the main cooking day. You can also make the Vegan Wellington loaves the day before and refrigerate them overnight so they’re ready for your holiday and you don’t have to spend the whole day cooking. Just pull them out of the refrigerator an hour early and put them in the oven 30 minutes or so before meal time and the loaves will come out piping hot and ready to eat.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
This Oil-Free Broccoli Salad is one of Amelia’s all-time favorites and now it’s one of mine too. It certainly fits Amelia’s fresh and delicious requirements, but it’s also nutritious. It has 4 grams of fiber, 4 grams of protein and 161% of your RDA of Vitamin C.
Broccoli is considered by many to be a superfood. A controversial term, I know, but if there is such a thing, broccoli would be it. According to Dr. Greger, “Broccoli can be considered a dark green leafy vegetable, and may help lower the risk of mouth throat, lung, breast, ovarian, endometrial, cervical, and prostate cancers. Raw broccoli specifically may also help bladder cancer survival. Broccoli may even protect against DNA damage, affect gene expression, and boost liver function.”
Broccoli is best consumed raw or lightly steamed to maximize the nutrient value. We like to lightly steam the broccoli because we don’t like it as much raw. Plus, steaming brings out the bright green chlorophyll colors!
This cruciferous vegetable is also loaded with sulforaphane, which is an important phytonutrient that has been shown to help prevent and fight several forms of cancer. However, the sulforaphane appears to be deactivated by cooking unless you chop the broccoli into small pieces about 40 minutes before cooking.
That requires a little extra planning, but it’s not difficult. You can chop the broccoli during your fruit and veggie prep and store it in the fridge until you’re ready to make it, or just chop it up about 40 minutes or so before you want to start cooking and leave it on the cutting board until you’re ready.
Cruciferous vegetables like broccoli, kale, cauliflower, cabbage and brussels sprouts are potent immunity boosting and cancer fighting foods so it’s a good idea to consume a least some of them every day. We put kale in our Easy Garden Salad, and broccoli would be a nice addition to that recipe, too.
If you have a discerning eye, you may notice that we used walnuts instead of pecans for our photos. We prefer pecans in this recipe, but we haven’t been able to find any here in Ecuador. Plus, walnuts are very affordable here compared to most other nuts, so we eat them far more often. Feel free to use your favorite unsalted, raw or dry-roasted nuts in this recipe.
We love this Broccoli Salad on a hot summer day with fresh broccoli and tomatoes, but it’s good all year round. We generally eat it as a side dish with something like a Vegan Lentil Burger, but it’s great as a lunch meal with a slice of bread or a small bowl of White Bean Soup followed up with some fresh fruit.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
Somehow, Amelia made this taste so much like Caesar dressing…that I still don’t like it. But if you like Caesar on your salad, this Vegan Caesar Dressing will do just fine.
The two main ingredients that give regular, non-vegan Caesar dressing it’s distinctive flavor are egg yolks and anchovies. Some recipes even call for Worcestershire sauce, which isn’t typically vegan, either.
This recipe uses cashew cream, nutritional yeast and capers to simulate the richness provided by the egg yolks and the savoriness provided by the anchovies and Worcestershire sauce. The Caesar purists will argue that there is no substitute for eggs in this dressing, but they’d be wrong.
Remember to make your cashew cream ahead of time so it’s ready when you want to make your dressing.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
https://www.lottaveg.com/wp-content/uploads/2016/05/Ceasar-Salad.jpg16482539LottaVeghttps://www.lottaveg.com//wp-content/uploads/2020/03/LottaVeg-Logo-Tag-v2-495x123.pngLottaVeg2016-05-22 17:37:392018-10-08 15:59:17Vegan Caesar Dressing
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This Vegan Hollandaise Sauce tastes so much like the real thing it’s scary! But you won’t find any cholesterol in this vegan version of a normally heart clogging recipe. It’s a perfect topping for your Vegan Sardou or Steamed Asparagus.
This Oil-Free Broccoli Salad is one of Amelia’s all-time favorites and now it’s one of mine too. It certainly fits Amelia’s fresh and delicious requirements, but it’s also nutritious. It has 4 grams of fiber, 4 grams of protein and 161% of your RDA of Vitamin C.
