I know I mentioned in my last post that I would give you that vegan Crab Cake recipe and I still have every intention of doing so in the NEXT post, but this sauce is great over the cakes, so I wanted to share this first. It's my take on a hollandaise sauce, which is usually made from dairy butter and chickens egg yolks. I am happy to say you will find neither of those ingredients here, but you will find a delectable sauce that you can use to turn even the simplest steamed vegetables into a fancy side dish.
1/4 C whole wheat pastry flour
1/4 C olive oil
2 C water
1 TBS lemon juice
2 TBS nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp nutmeg
In a saucepan, over medium heat, cook the pastry flour and olive oil together for about 5 minutes stirring constantly. A thick paste will form. Turn heat down to medium-low and begin adding the water 1/2 C at a time, making sure to work out any lumps before adding more. A whisk is helpful, but not necessary. Once all the water is combined, add the nutritional yeast, salt, pepper, cayenne pepper, and nutmeg. Continue to heat on medium-low, stirring frequently for 5-10 minutes, until sauce is hot and thick.
Tip- This sauce can be made ahead of time and stored in the fridge for several days. So, you can make a batch now and be ready for the crab cakes when I post them! ;)
I have begun work on the ebook and could still use a few more testers, so shoot me an email if you're interested. I have also taken on a few more projects that I can't reveal too much about yet, but will share them with you shortly! I will be a guest on Vegan Radio on April 30th around 7:30 pm, you can listen live on Valley Free Radio's website, or you can download the episode from iTunes the day after.
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