Eggless Benedict with Hollandaise

Three english muffins topped with tomato and avocado slices drizzled with vegan hollandaise sauce
  • Yield : 8 muffin halves
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 20m

From the author, Miranda Rivera: One of my favorite meals, before I became plant-based, was an Eggs Benedict with Hollandaise. Never would I have thought it could be recreated without animal products! Everyone seems to love this Eggless Benedict with Hollandaise recipe since I’ve been making it! Enjoy!

From Plant-Based on a Budget: Brace yourselves for a wonderful plant-based brunch recipe! These Eggless Benedict with Hollandaise Sauce are the closest thing you’ll find to a fancy hotel brunch experience while skipping the eggs. We should warn you though, the sauce is highly addictive and you might end up spending a considerable amount of time thinking of ways to include it in your regular meals.

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Three english muffins topped with tomato and avocado slices drizzled with vegan hollandaise sauce

Eggless Benedict with Hollandaise

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.29 out of 5)
  • Author: Miranda Rivera
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: French
  • Diet: Vegan


Experience a fancy brunch at home with these amazing Eggless Benedict with Hollandaise! The sauce is so creamy and delicious that you will want to pour it on everything.


  • ¾ cup of soft tofu
  • 2 teaspoons of mustard
  • 4 tablespoons of nutritional yeast
  • 1 ½  teaspoons of lemon juice
  • ½ cup of plain almond milk
  • 1 tablespoon of olive oil
  • 2 teaspoons of soy sauce
  • Pinch of paprika
  • Pinch of turmeric
  • Salt & pepper, to taste
  • 8 slices of bread or English muffins (whatever is available or preferred), toasted (optional)
  • 1 tomato, thinly sliced (optional)
  • 1 avocado, thinly sliced (optional)
  • Cayenne pepper, for garnishing
  • Paprika, for garnishing
  • Freshly ground black pepper, for garnishing


  1. Place the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender. Blend until smooth.
  2. In a saucepan over low heat, warm the hollandaise sauce.
  3. To assemble: On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle the warmed hollandaise sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.

Keywords: vegan hollandaise sauce, vegan eggs benedict, vegan benedict, vegan brunch, vegan breakfast

Hollandaise Sauce

Hollandaise sauce is a brunch classic. This heavy and thick yellow sauce is usually made with egg yolk, melted butter, and lemon juice, and paired with eggs. It is very similar to mayonnaise but slightly runnier and it is usually served warm. This plant-based version is much healthier and lighter in comparison and you can enjoy it in so many delicious ways.

This Eggless Benedict with Hollandaise would be a perfect recipe to prepare for home brunch with friends and family. You can keep the rest of the sauce to eat with some roasted potatoes or baked tofu. So good!

Which Bread Should I Choose?

For this recipe, we used English breakfast muffins which, we have to admit, is a perfect choice. The flavor and fluffiness of the muffins give it a special breakfast touch, which is what we are after. Of course, if you don’t find them in your local grocery store you can try with any bun-shaped bread you find, or a simple sourdough sliced and toasted.

In this case, it is all in the sauce, hollandaise sauce that is!

Recommended Equipment:

Photos by Alfonso Revilla

Eggless Benedict with Hollandaise Sauce Pinterest Graphic

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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