Easy Vegan Hollandaise Sauce

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

What is Hollandaise Sauce?

Traditionally, Hollandaise sauce (Dutch sauce) is a classic emulsion-based sauce dating as far back as the mid-17^th century. Made with ingredients like egg yolks, melted butter, and lemon juice, this sauce is super thick and creamy and has become well known for serving over eggs benedict and asparagus.

Obviously, for anyone living the vegan or dairy-free lifestyle, though, this sauce was well off-limits… until now, that is. By utilizing a few clever ingredient swaps, you can throw together a super creamy and delicious vegan hollandaise sauce recipe in just minutes in a blender.

Plus, you don’t even have to worry about broken emulsions, so it’s heaps easier to make. It’s also lighter and healthier than the classic version while maintaining a super silky, creamy, rich, full-bodied flavor. And all with just a few simple and inexpensive pantry staples. You’ll want to dip and drizzle it over everything!

The Ingredients

• Tofu: Use soft tofu (or firm silken tofu), but definitely not firm tofu, for the super creamy consistency required for this dairy-free hollandaise sauce.
• Plant-based milk: Use any. I.e., soy milk, almond milk, oat milk, etc.
• Mustard: Regular yellow mustard works fine, though Dijon will work, too, for a little brightness and tangy 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 will add an umami-rich salty, savory flavor.
• Lemon juice: We prefer fresh lemon juice, but bottled works, too. Distilled white vinegar works in a pinch.
• Spices: To season, all you need is turmeric (for color), paprika, and salt & black pepper.

Optionally, a pinch of onion powder and/or garlic powder will help to add even more complex flavor to the eggless Hollandaise sauce. Add a tiny pinch of black salt (kala namak) for more of an eggy flavor.

• Olive oil: This helps to replace some of the silky mouthfeel in dairy-based Hollandaise. Vegan melted butter would also work.

For Vegan Eggs Benedict

• English muffins: Or regular bread if preferred. Use gluten-free if necessary.
• Vegetables: For this eggless eggs benedict, we use fresh and delicious large tomatoes and avocado instead.
• Spices: Finally, we love to garnish this delicious vegan eggs benedict with a dash of cayenne pepper (or red pepper flakes), smoked paprika, flaky salt (optional), and black pepper.

Other Vegan Eggs Benedict Topping Ideas

You can easily mix and match several topping ideas to find your perfect combo, including:

• Tofu ‘egg’ (seasoned with kala namak, nutritional yeast, and garlic powder for eggy flavor)
• Tofu/tempeh slices (grilled or pan-fried)
• Sauteed spinach (or kale)
• Sautéed mushrooms
• Steamed asparagus
• Vegan bacon or ham slices (or vegan carrot bacon)
• Roasted tomatoes
• Micro-greens/sprouts
• Fresh herbs (to garnish – like parsley, chives, or dill)

How to Make Vegan Hollandaise Sauce

Just two steps, a blender, and a few minutes are all you need to prepare this creamy dairy-free Hollandaise sauce alternative.

• 1) First, combine all the vegan Hollandaise sauce ingredients in a blender and blend until smooth, then season with salt and pepper to taste.

• 2) Then, to warm the sauce, transfer it to a small saucepan over low heat, stirring often.

To Make Vegan Eggs Benedict

• 3) While the sauce heats, toast the English muffin halves and slice the tomato and avocado.
• 4) Assemble it by placing a slice of tomato and 2-3 slices of avocado over each muffin and then drizzling it with the warmed egg-free hollandaise sauce. Finally, sprinkle with a little paprika, cayenne, and back pepper. Enjoy!

Pro Recipe Notes

• Use soft tofu: It’s important to use the correct kind to achieve the super creamy vegan Hollandaise sauce consistency.
• The turmeric is for color: You only need a little to provide the classic yellow color.
• Season to taste: Taste it after blending and then season to taste with salt and pepper and adjust any of the other flavors (mustard, lemon juice, etc.)
• To adjust the consistency: The amount of plant-based milk added will directly affect how thick the sauce is.
• Heat gently: Boiling/overheating the sauce may negatively affect its texture and consistency.

FAQs

Storage Instructions

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

The sauce may slightly thicken in the fridge, so thin it with water or plant-based milk if needed.

Serving Suggestions

You can use this versatile dairy-free hollandaise in all the ways you’d enjoy the original, including:

• To make vegan eggs benedict
• Over vegetables (i.e., asparagus, broccoli, artichokes, Brussels sprouts etc.)
• Over breakfast potatoes, hashbrowns, potato/vegetable hash, baked potato, etc.
• Over a tofu scramble
• As a dipping sauce for vegan patties, fritters, and other small bites (like falafels)
• Drizzled over burritos, enchiladas, and tacos
• In your dinner party lineup or Holiday brunch or dinner table at Thanksgiving/Christmas

More Vegan Sauce Recipes

• Dairy-free Alfredo sauce
• Spicy peanut sauce
• 5-minute creamy garlic sauce
• Mexican avocado crema
• Sweet potato pasta sauce
• Easy creamy avocado sauce

Photos by Alfonso Revilla