Tahini Hollandaise
This Tahini Hollandaise recipe is a rich and creamy sauce to top your benedicts, scrambles, home fries, and hash browns with! This egg free dairy free Hollandaise with tahini is great for a vegan brunch.
Servings: 8 servings
Calories: 130kcal
Equipment
Ingredients
- 1/2 cup tahini
- 2 tablespoons extra virgin olive oil
- 2 lemons juiced
- 1 cup hot water divided
- 2 cloves garlic
- 1/2 teaspoon mustard powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon Sea Salt
Instructions
- To a blender, add the tahini, olive oil, lemon juice, garlic, and HALF of the hot water (save the other half), mustard powder, turmeric, and salt. Blend until the sauce is a smooth and creamy consistency.
- If it is too thick, add more hot water, 1 tablespoon at a time until it reaches your desired consistency. The thickness will depend on what kind of tahini you use (some brands are more smooth than others)!
- Pour the finished sauce into a ramekin or serving dish, and sprinkle extra paprika for garnish. Drizzle over vegetables, benedicts, or hash browns.
Notes
Note: this is not a classic Hollandaise sauce by any means, it's a veganized version that is made egg/dairy free. If you are looking for the real deal, you can find Julia Child's recipe here!
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 79mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg