Eggless Benedict with Hollandaise

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.

this recipe

Eggless Benedict with Hollandaise

Miranda Rivera

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.

4.53 from 17 votes

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Breakfast

Cuisine French

Servings 4 servings

Calories 329 kcal

METHOD Stove

DIET Vegan

Equipment

My favorite knives

Measuring Cups

High Speed Blender

Immersion blender

Round Serving Platter

Ingredients

  

1x2x3x

• 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

Instructions

 

• Place the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender. Blend until smooth.
• In a saucepan over low heat, warm the hollandaise sauce.
• 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.

Nutrition

Calories: 329kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 535mgPotassium: 661mgFiber: 8gSugar: 5gVitamin A: 333IUVitamin C: 10mgCalcium: 140mgIron: 3mg

Keyword vegan benedict, vegan breakfast, vegan brunch, vegan eggs benedict, vegan hollandaise sauce

Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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:

• My favorite knives
• Measuring cups
• Measuring spoons
• High Speed Blender
• Round Serving Platter

Photos by Alfonso Revilla