Vegan Saffron Hollandaise
Learn how to make a creamy, dreamy dairy free saffron hollandaise with saffron and coconut milk. Vegan friendly and delicious.
Nutrition Facts
57 kcalCalories
1 gCarbs
5 gFat
Ingredients
Instructions
Have all your ingredients assembled before you begin, so you can work quickly to ensure a smooth, even sauce. Crush the saffron threads in a mortar and pestle.
Pour 2 tbsp water over the saffron threads to let them soak for 5 minutes. This opens up the flavor of the saffron.
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Continue Reading at Toriavey →Chef's Notes
You will also need: Mortar and pestle, small saucepan, whisk
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Reviews from the Original Source
Hello! What can we substitute for the corn starch? We are corn and grain free. :) Thank you!
I made this today -- my first time cooking with saffron! Great recipe, and thank you! Nicki
Best vegan hollandaise sauce I have ever tried! I followed the recipe exactly, and although I was worried my pinch of saffron was a little too generous, it turned out perfectly. Absolutely delicious! I now have my go to hollandaise sauce recipe. Thank you!
This is fantastic! Admittedly, I used regular butter and milk (as that's what we had on hand), but YUM! This is now my go-to recipe- I actually prefer it to 'regular' hollandaise. I served it with brunch, and everyone loved it. Way to knock it out of the park!
Just made this recipe this morning for vegan florentine, It was really good, and the coconut fat flavor was really subtle and lent kind of a nice aromatic quality. I would suggest maybe upping the cornstarch to 3 tsp or even 3.5, but I've only tried it according to the directions above. Thanks, we'll definitely be making this again!
Holy smokes. Just made this, and it's friggin' lovely! Thanks so much!
Looks very yummy. I will be trying this recipe!
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