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Three english muffins topped with tomato and avocado slices drizzled with vegan hollandaise sauce

Eggless Benedict with Hollandaise

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  • Author: Miranda Rivera
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: French
  • Diet: Vegan


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.


  • 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


  1. Place the soft tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, paprika, and turmeric in a blender. Blend until smooth.
  2. In a saucepan over low heat, warm the hollandaise sauce.
  3. 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.

Keywords: vegan hollandaise sauce, vegan eggs benedict, vegan benedict, vegan brunch, vegan breakfast