Vegan Hollandaise Sauce Recipe Made Easy and Delicious

Hollandaise sauce is a classic accompaniment that elevates breakfast dishes like eggs Benedict, steamed asparagus, and roasted vegetables. Traditionally made with egg yolks and butter, it’s rich, creamy, and indulgent.

But what if you follow a vegan lifestyle or simply want a dairy-free alternative? That’s where this vegan hollandaise sauce recipe shines!

Crafted from wholesome plant-based ingredients, this sauce captures the luscious texture and tangy flavor of the original without any animal products. It’s quick to whip up, incredibly versatile, and perfect for anyone looking to add a creamy, dreamy touch to their meals.

Whether you’re a seasoned vegan or just curious to try something new, this recipe will become your go-to sauce for an elegant yet easy upgrade.

Ready to bring a splash of golden goodness to your table? Let’s dive into the details and discover how simple it is to make this luscious vegan hollandaise sauce from scratch.

Why You’ll Love This Recipe

This vegan hollandaise sauce is a game-changer for several reasons. First, it’s entirely plant-based, making it suitable for vegans, vegetarians, and those with dairy allergies or sensitivities.

Unlike traditional hollandaise, it doesn’t require constant whisking over a double boiler, so it’s much easier and less intimidating to make.

Second, the ingredients are simple, affordable, and pantry-friendly—think nutritional yeast, cashews, lemon juice, and a touch of turmeric for that beautiful golden hue. The sauce is creamy, tangy, and rich, yet light enough to complement a wide variety of dishes without overpowering them.

Lastly, it’s versatile! Use it as a dip, drizzle it over steamed veggies, or add a vibrant twist to your tofu scramble.

For more delicious vegan sauce ideas, check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Ingredients

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Bowl (for soaking cashews)
• Rubber spatula
• Small saucepan (optional, for warming)

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 hours, or for best results, soak overnight. This softens the cashews, making them easier to blend into a creamy sauce.
2. Drain and rinse cashews: Once soaked, drain the cashews and rinse them under cold water to remove any residue.
3. Blend the sauce: Add the soaked cashews, unsweetened plant milk, lemon juice, nutritional yeast, apple cider vinegar, turmeric, Dijon mustard, garlic powder, salt, and white pepper (if using) into your blender or food processor.
4. Puree until smooth: Blend on high speed for 2-3 minutes until the mixture is silky smooth and creamy. Stop to scrape down the sides with a spatula as needed to ensure even blending.
5. Add oil slowly: With the blender running on low speed, drizzle in the olive oil or melted coconut oil. This helps to emulsify the sauce and gives it a luscious texture.
6. Adjust consistency: If the sauce is too thick, add a little more plant-based milk, one tablespoon at a time, until you reach your desired pourable consistency.
7. Warm the sauce (optional): For a warm hollandaise, gently heat the sauce in a small saucepan over low heat, stirring constantly. Be careful not to overheat or boil, as this can affect the texture.
8. Final taste check: Taste and adjust seasoning with extra salt, lemon juice, or mustard if needed.
9. Serve immediately: Use your vegan hollandaise right away, or keep it warm for up to 30 minutes. If the sauce thickens upon standing, whisk in a bit more plant milk before serving.

Tips & Variations

For the best flavor, always use freshly squeezed lemon juice and high-quality nutritional yeast. Soaking cashews overnight will yield the creamiest sauce.

If you want to switch things up, try these variations:

• Smoky twist: Add a pinch of smoked paprika or chipotle powder for a subtle smoky flavor.
• Herbaceous version: Blend in fresh herbs like dill, chives, or tarragon for a bright, fresh taste perfect for spring dishes.
• Garlic lovers: Add a small clove of fresh garlic or increase garlic powder for a more pungent kick.
• Nut-free option: Substitute soaked white beans or cooked potato for cashews if you have a nut allergy. The texture will be slightly different but still creamy.

For more inspiring plant-based sauces, don’t miss my Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Nutrition Facts

Serving Suggestions

This vegan hollandaise sauce is incredibly versatile and pairs wonderfully with many dishes. Try it drizzled over:

• Steamed or roasted asparagus
• Vegan eggs Benedict made with tofu or tempeh
• Grilled or roasted mushrooms
• Steamed artichokes
• Roasted potatoes or hash browns
• Steamed green beans or broccoli

You can even use it as a creamy dressing for salads or a dip for fresh vegetable sticks. For more meal inspiration, explore my Vegan Bread Machine Recipe for Soft, Delicious Loaves to make perfect homemade bread to enjoy with this sauce.

Conclusion

This vegan hollandaise sauce recipe proves that plant-based cooking can be simple, delicious, and elegant. With just a handful of wholesome ingredients, you can create a sauce that rivals the traditional classic in texture and flavor—without any eggs or dairy.

It’s perfect for elevating your brunches, dinners, or anytime you want to add a creamy, tangy touch to your meals.

Not only is this sauce easy to prepare, but it’s also highly adaptable, allowing you to customize it to your taste preferences and dietary needs. Whether you drizzle it over vegetables, tofu, or your favorite grain bowls, this vegan hollandaise will quickly become a kitchen staple.

Don’t forget to check out other delightful recipes like my Peruvian Vegetable Recipes for Flavorful Healthy Meals for a complete plant-based dining experience.

Enjoy your cooking adventure and savor every bite of this golden, creamy goodness!

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