Eggless Benedict with Hollandaise
If you have been searching for the perfect vegan brunch recipe, you've gotta try this eggless benedict with hollandaise!
This Vegan Eggs Benedict Is:
- A delicious and easy vegan breakfast
- A vegan twist on a classic breakfast.
- Dairy and egg-free!
- Will quickly become a favorite breakfast option.
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.
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 also 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!
The Ingredients and Substitutes:
- Tofu: ¾ cup, soft.
- Mustard: 2 tablespoons
- Nutritional Yeast: 4 tablespoons
- Lemon Juice: 1 ½ teaspoon
- Plain Almond Milk: ½ cup
- Olive Oil: 1 tablespoon
- Paprika: just a pinch
- Turmeric: just a pinch
- Salt & Pepper: to taste
- Bread or English Muffins: whatever is on hand or preferred. you can also toast whichever one you use.
- Tomato: 1, thinly sliced (optional)
- Avocado: 1, thinly sliced (optional)
- Cayenne Pepper: for garnishing
- Paprika: for garnishing
- Ground Black Pepper- fresh, for garnishing
How to Make Eggless Benedict:
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Begin by placing the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender.
- Next, 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.
Tips for Making the Perfect Egg-Free Benedict
- Make sure you use soft tofu instead of firm for the best sauce consistency. If you're new to tofu, here's a run down and guide to the different types of tofu!
- Add more or less quantity of spices depending on your preference.
Other Toppings To Consider
One of the fun things about eating this eggless benedict is that there are so many topping choices! In the above ingredients list, we suggest adding tomato and avocado to your benedict but don't feel like those are the only options.
Here are a few other ideas to spark your vegan benedict creativity:
- A slice of grilled tofu
- Sauteed spinach or kale
- Alfalfa Sprouts
- Vegan Bacon
- Sauteed mushrooms
- Asparagus
- Everything Seeds
- Hummus
Feel free to mix and match any toppings of your choice for a delicious combination!
FAQs
Is this eggs benedict dairy-free?
Yes, it is!
How should I store my leftovers?
Keep your vegan hollandaise sauce in an airtight container in the fridge for up to 5 days.
More Egg-Free Breakfast Recipes You’ll Love
Photos by Alfonso Revilla
Eggless Benedict with Hollandaise
Ingredients
- 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.
Notes
- Make sure you use soft tofu instead of firm for the best sauce consistency. If you’re new to tofu, here’s a run down and guide to the different types of tofu!
- Add more or less quantity of spices depending on your preference.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Yolene says
I made the sauce, and it was delicious. Thank you for sharing.
Andrea White says
Awesome! So glad you enjoyed it! 🙂 I love to make this one on the weekends!