Vegan Hollandaise Sauce, a plant-based, low-fat version of this popular sauce, perfect for making vegan eggs Benedict for your next brunch.
Eggs Benedict is a very popular breakfast or brunch recipe, so I wanted to make a plant-based version for you and started making this delicious vegan hollandaise sauce.
Hollandaise sauce is a key ingredient in making eggs benedict (check out our vegan eggs benedict recipe) and the classic recipe isn’t vegan at all, as it’s primarily butter and egg yolks, among other ingredients, so it is very high in fat. and cholesterol.
Our sauce is made with Kala Namak tofu and salt instead of egg yolks and we used tahini instead of butter, but feel free to use oil, any nut butter, or even vegan butter (we try to avoid vegan butter every day). But).
This sauce thickens when cold, so keep that in mind if you reheat it. Our vegan hollandaise sauce was thinner than you can see in the pictures, but it cooled and thickened while we were taking pictures for this post (food blogger life).
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Vegan hollandaise sauce
Vegan Hollandaise Sauce, a plant-based, low-fat version of this popular sauce, perfect for making vegan eggs Benedict for your next brunch.
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Rations: 20 rations
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Instructions
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Add all the ingredients to the blender and blend until smooth.
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Cook the sauce in a saucepan over medium-high heat for 2-3 minutes or until hot, stirring occasionally.
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Serve immediately. Use it to make vegan eggs benedict or enjoy with any food you like (it’s also delicious with grilled vegetables).
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Store leftovers in a sealed container in the refrigerator for 4-5 days. If the sauce thickens, add more water, stir, and then reheat until it’s the consistency you’re looking for.
notes
- We added ½ teaspoon of turmeric powder for a nice color, but I think the sauce tastes better with just ¼ teaspoon. If you’re not a big fan of turmeric either, add just ⅛ teaspoon or even omit this ingredient.
- We added ¼ cup water (65 mL), but add up to ½ cup (or even more) if you want your sauce to be less thick. It will thicken after baking and also when cold, so keep that in mind.
- Kala Namak salt gives this recipe an eggy flavor, but if you can’t find it, just use whatever kind of salt you have on hand.
nutrition
Service: 1to serve | Calories: 14kcal | Carbohydrates: 0.7g | Protein: 1.3g | Fat: 0.8g | Saturated fat: 0.1g | Sodium: 89mg | Fiber: 0.3g | Sugar: 0.1g