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Vegan Béarnaise Sauce

Vegan Béarnaise Sauce

James
Learn how to make a rich, creamy vegan Béarnaise sauce that's dairy-free, egg-free, and perfect for elevating your plant-based dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course condiment
Cuisine French
Servings 3
Calories 120 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour use oat flour if you need a gluten-free option
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup grated zucchini excess moisture squeezed out
  • 1 flax egg made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup or agave nectar/coconut sugar
  • 1/2 cup almond milk or any plant-based milk
  • 1 teaspoon vanilla extract

Optional

  • 1/4 cup chopped walnuts pecans, or pumpkin seeds
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup raisins or dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C). Line your muffin tin with paper cups or lightly coat it with oil to prevent sticking.
  • Mix 1 tablespoon ground flaxseed in a small bowl with 3 tablespoons water. Let it rest for 5 minutes until it thickens up.
  • Grate 1 cup of zucchini and squeeze the excess moisture using a paper towel or kitchen cloth.
  • Combine rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • Whisk together the flax egg, melted coconut oil, maple syrup, almond milk, and vanilla extract in a separate bowl.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently stir in the grated zucchini and any extras you’d like to add.
  • Fill each muffin cup with batter, aiming to fill them about three-quarters of the way.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes clean.
  • Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool off completely. Enjoy warm or at room temperature.

Notes

  • Gluten-Free Option: Substitute whole wheat flour with oat or almond flour and use certified gluten-free oats.
  • Storage: Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Freezing: To freeze, let muffins cool completely, then store in a freezer-safe bag for up to 3 months. Let them thaw at room temperature, or heat them in the microwave for a quick warm-up.
  • Avoid Soggy Muffins: Always squeeze out excess moisture from the zucchini.
Keyword Vegan Béarnaise Sauce