Eggless Benedict with Hollandaise

BY : PUBLISHED : February 17th, 2021 UPDATED: December 8th, 2021

If you have been searching for the perfect vegan brunch recipe, you've gotta try this eggless benedict with hollandaise!

completed Eggless Benedict with Hollandaise with ingredients in the background

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!

completed Eggless Benedict with Hollandaise with ingredients in the background

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.

completed Eggless Benedict with Hollandaise with ingredients in the background

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!

completed Eggless Benedict with Hollandaise with ingredients in the background

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

completed Eggless Benedict with Hollandaise with ingredients in the background

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.
4.77 from 34 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine French
Servings 4 servings
Calories 329 kcal
METHOD Stovetop
DIET Vegan

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.

Nutrition

Calories: 329kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 535mgPotassium: 661mgFiber: 8gSugar: 5gVitamin A: 333IUVitamin C: 10mgCalcium: 140mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

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!

View all posts by Miranda Rivera

Reader Interactions

Comments

  1. 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!

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