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Healthy Hollandaise Sauce

From THE WILD VEGAN COOKBOOK

Traditional hollandaise sauce is loaded with egg yolks. This version omits the cholesterol by substituting lecithin granules for the egg yolk flavor, with silken tofu for the creamy texture. Serve it on asparagus, artichokes, cauliflower, avocado, or any commercial or wild vegetable.

Hollandaise sauce was one of my favorite gourmet recipes when I used eggs, and I was very happy to find a way to make a simple vegan version.

You can't cook with traditional hollandaise sauce, because the heat destroys it. This version also loses its texture if you cook with it, but you can prevent that by adding 2 tbs. arrowroot to this recipe first.

1 19-oz. package of silken tofu, well-drained
1/2 cup lemon juice (the juice of 2 large lemons)
1/2 cup corn oil, flaxseed oil, or olive oil
1/4 cup goutweed leaves, waterleaf leaves, honewort leaves, or parsley
3 tbs. lecithin granules
1/2 tsp. yellow mustard seeds, ground
1/2 tsp. white pepper
ground
1/4 tsp. nutmeg, ground
1/4 tsp. turmeric
1/2 tsp. salt, or to taste

1. Purée all ingredients in a food processor or the blender.

2. Transfer to a saucepan and heat all the way through over low heat. Do not bring to a boil or the sauce will lose its texture and become watery.

Makes 5-1/2 cups

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