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.
Average Member Rating
(4.8 / 5)
6 people rated this recipe
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