Vegan Hollandaise Sauce will elevate your tofu eggs benedict and steamed or roasted veggies to a whole new level of deliciousness. This creamy, spoon-licking sauce is made with whole plant food ingredients. It's oil-free, gluten-free, and delicious.
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Whenever I think of hollandaise sauce, I think of a fancy French restaurant. This easy 10-minute vegan hollandaise sauce is a perfect addition to your plant-based brunch repertoire. It captures all the classic tangy and buttery notes of traditional hollandaise without added saturated fat.
This recipe makes one cup of sauce or about 4 generous servings.
What you need to make this cashew based hollandaise sauce
- Raw cashews
- Plain, unsweetened, plant-based milk (I used soy milk)
- Lemon juice
- Nutritional yeast
- Apple cider vinegar
- Mustard powder
- Tumeric
- White pepper
- Salt, coconut aminos, or white miso paste (to taste)
How to prepare
To prepare this yummy vegan hollandaise sauce, add the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit for 2 to 3 minutes to continue to soften.
Drain cashews and put them into a mini blender with all other ingredients. Blend until smooth and creamy.
Enjoy immediately, or store in an airtight container, like a mason jar, in the refrigerator for up to 5 days.
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Frequently Asked Questions
This recipe uses a vegan version of hollandaise sauce on tofu with kale, mushrooms, tomato, and avocado. In addition, this sauce goes beautifully on steamed or roasted vegetables, like asparagus, carrots, potatoes, and broccoli.
Bearnaise sauce also contains shallots and tarragon. The tarragon, specifically, gives the sauce a unique anise and slight licorice flavor.
Add the sauce to a small pot over low heat and whisk it consistently while it warms up. Boiling this sauce is not recommended. Also, if it gets too thick, add a tablespoon or two of water to thin out the consistency.
Why you'll love this silky vegan hollandaise sauce
- It's heart-healthy because it's made with whole plant food ingredients lower in saturated fat than the traditional version, which uses butter and egg yolks.
- It's easy and takes only 10 minutes to make.
- This vegan hollandaise sauce has a luxurious, velvety texture that can enhance the mouthfeel of many dishes. Its smooth consistency adds a gourmet touch, making even simple meals feel indulgent and special.
- This sauce is versatile. It pairs beautifully with vegan eggs benedict and a variety of steamed and roasted veggies like carrots, potatoes, broccoli, and more.
We hope you enjoy this delicious vegan hollandaise sauce recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Vegan Hollandaise Sauce
Ingredients
- ½ cup cashews
- ½ cup soy milk or any plain unsweetened plant-based milk
- 2 Tablespoons nutritional yeast
- ½ teaspoon mustard powder
- ½ teaspoon white pepper
- ¼ teaspoon ground turmeric
- 2 Tablespoons lemon juice
- 1 teaspoon white miso paste or salt to taste
Instructions
- To prepare this yummy vegan hollandaise sauce, add the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit for 2 to 3 minutes to continue to soften.
- Drain cashews and put them into a mini blender with all other ingredients. Blend until smooth and creamy.
- Enjoy immediately, or store in an airtight container, like a mason jar, in the refrigerator for up to 5 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot
- Strainer
- Mini blender
Gigi & Sersie says
This sauce is amazing on the vegan eggs benedict. Lots of flavor and easy to make.