Eggless Benedict with Hollandaise

2013-07-07
  • Yield : 8 muffin halves
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 20m

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 dish since I’ve been making it! Enjoy!

Ingredients

  • 1 avocado, thinly sliced
  • 1 tomato, thinly sliced
  • 8 slices bread or English muffins (whatever is available or preferred), toasted
  • Cayenne pepper, for garnishing
  • Paprika, for garnishing
  • Freshly ground black pepper, for garnishing
  • 3/4 cup of soft tofu
  • 2 tsp mustard
  • 4 tbsp nutritional yeast
  • 1 1/2 tsp lemon juice
  • 1/2 cup plain almond milk
  • 1 tbsp olive oil
  • 2 tsp soy sauce
  • Pinch paprika
  • Pinch turmeric
  • Salt & pepper to taste

Method

Step 1

Place the following in a blender for the Hollandaise: tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, and spices. Blend until smooth. Gently warm in a medium saucepan on low heat.

Step 2

To assemble: On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle warmed sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.

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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