1/2 package silken tofu
3 tbsp melted Earth Balance buttery spread
1 tbsp lemon juice
2 tbsp nutritional yeast
1/2 tsp pink Himalayan salt
1/8 tsp cayenne
1/8 tsp turmeric
1/8 tsp white pepper
2 tbsp vegetable oil
Combine all ingredients in a blender or food processor and blend until smooth. Heat through, and it’s ready to use!
We had ours with steamed asparagus. Just bend asparagus ends til they snap at their natural breaking point, and steam for 2 minutes.
Along with the asparagus we had corn on the cob. I had bought a large bag of frozen corn cobs, so I just had to place them in boiling water for 4 minutes. After that, I drained them, added a but of Earth Balance buttery spread to each, topped it with some pink Himalayan salt and some freshly ground black pepper, then placed them in the oven for the last couple of minutes the sandwiches were in (until the butter was melted.)
The sandwiches we had with it were Gardein Crispy Chick’n Sliders. I highly recommend these! So good!
The hollandaise recipe made enough that we decided to have asparagus again this week.
Again with corn, and then we made Chick’n sandwiches with Gardein Chick’n tenders on Oroweat buns. Mine is just a half since we have a sneaky dog that somehow got to one bottom bun!
Hooray for vegan buns! Oroweat, unless the bread contains honey, milk, or another obviously not vegan ingredient IS vegan!
Oroweat’s FAQ page answering the mono- and diglycerides question!
I absolutely love Gardein’s Seven Grain Crispy Tenders, they’re delicious!
Both the slider and the sandwich was topped with Vegenaise and Stubb’s BBQ sauce (All Stubb’s products except for Honey Pecan and their former Burger Rub are vegan!)