Easy vegan hollandaise sauce – plant-based and cheap

Just 8 ingredients, a blender and less than 10 minutes make a wonderfully creamy vegan hollandaise sauce. It’s dairy-free, egg-free, nut-free, optionally gluten-free, and creamy, rich and delicious!

Table of contents

What is hollandaise sauce?

Traditionally, Hollandaise sauce (Dutch sauce) is a classic emulsion-based sauce that dates back to the mid-17th century^th Century. Made with ingredients like egg yolks, melted butter, and lemon juice, this sauce is super thick and creamy, and is best known for being served with Eggs Benedict and asparagus.

Obviously, this sauce has been off-limits to anyone vegan or dairy-free—at least until now. By swapping out a few clever ingredients, you can make a super creamy and delicious vegan hollandaise sauce recipe in just a few minutes in a blender.

Plus, you don’t even have to worry about broken emulsions, making it easy to make large batches. It’s also lighter and healthier than the classic version while retaining a super silky, creamy, rich and full-bodied taste. And all with just a few simple and inexpensive pantry staples. You’ll love to dip it in and drizzle it over everything!

The ingredients

• Tofu: Use soft tofu (or firm silken tofu), but definitely not firm tofu, to get the super-creamy texture needed for this dairy-free hollandaise sauce.
• plant milk: Use any. So soy milk, almond milk, oat milk, etc.
• Mustard: Regular yellow mustard works well, but Dijon also lends itself to some brightness and flavorful depth.
• nutritional yeast: This provides an umami-rich flavor and yellow color.
• soy sauce: Use regular or reduced sodium. If you’re gluten-free, use coconut aminos or tamari instead. This creates an umami-rich, salty, savory taste.
• lemon juice: We prefer fresh lemon juice, but bottled juice works too. Distilled white vinegar will help in a pinch.
• Spices: All you need for seasoning is turmeric (for color), paprika, and salt and black pepper.

Optionally a pinch onion powder and or garlic powder will help add even more complex flavor to the eggless hollandaise sauce. Add a little pinch black salt (Kala Namak) for more egg flavor.

• olive oil: This helps replace some of the silky mouthfeel of the milk-based hollandaise. Vegan melted butter would also work.

For vegan Eggs Benedict

• English muffins: Or regular bread if desired. Use gluten-free products if necessary.
• Vegetables: For this egg-free Eggs Benedict we use fresh and delicious large tomatoes and avocado instead.
• Spices: Finally, we like to garnish these delicious vegan Eggs Benedict with a sprinkling of cayenne pepper (or red pepper flakes), smoked paprika, flake salt (optional) and black pepper.

More vegan Egg Benedict topping ideas

You can easily mix and match multiple topping ideas to find your perfect combination, including:

• Tofu Egg (seasoned with kala namak, nutritional yeast and garlic powder for egg flavor)
• Tofu/tempeh slices (grilled or fried)
• Sauteed Spinach (or Kale)
• Sauteed Mushrooms
• Steamed Asparagus
• Vegan bacon or ham slices (or vegan carrot bacon)
• Roasted Tomatoes
• Microgreen/Sprouts
• Fresh herbs (for garnish – like parsley, chives or dill)

How to make vegan hollandaise sauce

Just two steps, a blender and a few minutes is enough to prepare this creamy, dairy-free Hollandaise sauce alternative.

• 1) First put all the ingredients of the vegan hollandaise sauce in a blender and stir until smooth, then season with salt and pepper.

• 2) To warm the sauce, place it in a small saucepan over low heat, stirring frequently.

To prepare vegan Eggs Benedict

• 3) While the sauce is heating, toast the English muffin halves and slice the tomato and avocado.
• 4) Assemble by placing a tomato slice and 2-3 avocado slices on top of each muffin, then drizzle with the heated eggless hollandaise sauce. Finally sprinkle with some paprika, cayenne pepper and paprika. Enjoy!

Pro Recipe Notes

• Use soft tofu: It’s important to use the right kind to achieve the super creamy consistency of vegan hollandaise sauce.
• The turmeric is used for the color: For the classic yellow color you only need a little.
• Season to taste: After blending, taste it and then season with salt and pepper and adjust the other flavors (mustard, lemon juice, etc.).
• To adjust the consistency: The amount of plant-based milk added directly affects how thick the sauce is.
• Gently heat: Boiling/overheating the sauce can negatively affect its texture and consistency.

FAQs

Storage Instructions

Only heat the amount you need. Otherwise, store leftover vegan hollandaise sauce in an airtight container in the refrigerator for up to 5 days.

The sauce can thicken slightly in the fridge, so dilute with water or plant-based milk if necessary.

serving suggestions

You can use this versatile, dairy-free hollandaise in any way you would enjoy the original, including:

• To prepare vegan Eggs Benedict
• About vegetables (e.g. asparagus, broccoli, artichokes, Brussels sprouts, etc.)
• For breakfast, potatoes, hash browns, potato/veg hash, baked potatoes, etc.
• With a tofu scrambled egg
• As a dip for vegan patties, donuts and other small appetizers (like falafel)
• Drizzled over burritos, enchiladas and tacos
• At your dinner party, holiday brunch or Thanksgiving/Christmas dinner table

More vegan sauce recipes

Photos from Alfonso Revilla