Eggless Benedict with Hollandaise

BY : PUBLISHED : February 17th, 2021 UPDATED: August 18th, 2021

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.

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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.
5 from 2 votes
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

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.

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

Eggless Benedict with Hollandaise Sauce Pinterest Graphic

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