Best Vegan Benedict Recipe That Tastes Just Like Original

If you’ve ever craved the rich, velvety goodness of classic Eggs Benedict but follow a vegan lifestyle, you’re in for a treat! Our best vegan benedict recipe reinvents this beloved brunch staple without eggs or dairy, delivering all the indulgence with a plant-based twist.

Imagine perfectly toasted English muffins topped with savory tofu “eggs,” crispy tempeh bacon or sautéed mushrooms, and a luscious, silky vegan hollandaise sauce that’s bursting with flavor. This recipe strikes the perfect balance of creamy, tangy, and smoky, making it a satisfying option for anyone, whether you’re vegan, vegetarian, or simply looking to enjoy a healthier brunch option.

Whether you’re hosting a weekend brunch, impressing guests, or just treating yourself to something special, this vegan benedict is easy to prepare yet elegant enough to elevate any morning. Plus, it’s fully customizable to suit your tastes and dietary needs.

Let’s dive into the details so you can whip up this delicious plant-based delight in no time!

Why You’ll Love This Recipe

This vegan benedict recipe is a game-changer for several reasons. First, it masterfully replicates the creamy richness of traditional hollandaise sauce using simple plant-based ingredients like cashews and nutritional yeast.

The tofu “eggs” provide a soft, silky texture that mimics poached eggs perfectly, while the smoky tempeh or mushrooms add a savory depth that complements the sauce beautifully.

It’s also incredibly versatile. Whether you want to keep it classic or add your own flair with avocado, spinach, or vegan cheese, this recipe adapts effortlessly.

Plus, it’s packed with protein and healthy fats, making it a wholesome and energizing start to your day.

Finally, the recipe is approachable and straightforward, whether you’re a seasoned vegan cook or a curious beginner. With easy-to-follow instructions and common pantry staples, you’ll have a restaurant-quality dish in your kitchen in under 30 minutes!

Ingredients

• 2 English muffins, split and toasted
• 200g firm tofu (for tofu “eggs”)
• 100g tempeh or mushrooms, sliced thinly
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon black salt (Kala Namak) – for eggy flavor
• 200ml unsweetened plant milk (soy or oat recommended)
• 100g raw cashews, soaked for 2 hours
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric powder (for color)
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Equipment

• Blender or food processor
• Non-stick skillet or frying pan
• Toaster or oven
• Mixing bowls
• Measuring spoons and cups
• Spatula
• Small pot for warming plant milk

Instructions

1. Prepare the tofu “eggs”: Drain the firm tofu and pat dry with paper towels. Slice it into 1/2-inch thick rounds. Heat a non-stick skillet over medium heat with a drizzle of olive oil. Add the tofu slices and cook for 3-4 minutes on each side until golden brown. Sprinkle with black salt and a little pepper while cooking to achieve the savory egg-like flavor.
2. Cook the tempeh or mushrooms: In the same skillet, add a little more olive oil if needed. Sauté the thinly sliced tempeh or mushrooms over medium heat until browned and slightly crispy, about 5-6 minutes. Set aside.
3. Toast the English muffins: Split the English muffins and toast them until golden and crisp. Set aside on serving plates.
4. Make the vegan hollandaise sauce: Drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, Dijon mustard, turmeric, apple cider vinegar, salt, and pepper. Pour in the plant milk gradually while blending until the mixture is smooth and creamy. Warm the sauce gently in a small pot over low heat, stirring frequently to avoid curdling. Adjust seasoning to taste.
5. Assemble the vegan benedict: On each toasted English muffin half, place a slice of tofu “egg,” followed by some sautéed tempeh or mushrooms. Generously drizzle the warm vegan hollandaise sauce on top.
6. Garnish and serve: Sprinkle freshly chopped chives or parsley over the top for a fresh burst of color and flavor. Serve immediately while warm.

Tips & Variations

Tip: For the best hollandaise texture, make sure cashews are soaked well and blend until perfectly smooth. If your sauce is too thick, add more plant milk one tablespoon at a time.

You can easily swap tempeh for smoked tofu or vegan bacon for a smokier punch. If mushrooms are your favorite, try shiitake or portobello for a meatier bite.

For a lower-fat option, substitute some of the cashews with silken tofu in the sauce.

Feel like adding greens? Layer some sautéed spinach or kale under the tofu for extra nutrients.

Avocado slices add creaminess and richness, while a dash of hot sauce or smoked paprika can bring a spicy kick.

Nutrition Facts

Serving Suggestions

This vegan benedict pairs wonderfully with a light green salad dressed in lemon vinaigrette or some crispy roasted potatoes for a heartier meal. A refreshing iced herbal tea or freshly squeezed orange juice complements the rich flavors beautifully, balancing out the creaminess of the hollandaise.

For a decadent brunch spread, try adding some fresh fruit bowls or vegan pastries alongside. If you love experimenting with textures, serve with a side of crunchy kale chips or roasted asparagus.

For more delicious vegan brunch ideas, check out our Julie Marie Eats Recipes or explore our Magic Dough Recipe for a delightful vegan pastry base.

Conclusion

This best vegan benedict recipe proves that you don’t need eggs or dairy to enjoy the luxurious flavors of this brunch classic. With its creamy cashew hollandaise, perfectly cooked tofu “eggs,” and smoky tempeh or mushrooms, it offers a wholesome, satisfying meal for any time of day.

It’s a fantastic way to impress guests or simply treat yourself to a nourishing, plant-based feast that feels indulgent without compromising on nutrition.

Whether you’re a lifelong vegan or just exploring new ways to incorporate more plant-based meals into your routine, this recipe is sure to become a staple. Plus, it’s easy to customize and quick to prepare, making it perfect for busy mornings or leisurely weekends.

Don’t forget to explore other unique recipes on our site like the Lump Of Coal Recipe or the Marzipan Challah Recipe to continue your culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Benedict Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious plant-based twist on the classic eggs Benedict featuring tofu \u201ceggs\u201d and creamy cashew hollandaise. Perfect for a hearty vegan brunch.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 block firm tofu (14 oz), sliced into 8 pieces”, “4 English muffins, split and toasted”, “8 slices vegan Canadian bacon or smoked tempeh”, “1 cup raw cashews, soaked for 4 hours”, “1/4 cup unsweetened almond milk”, “2 tablespoons nutritional yeast”, “1 tablespoon lemon juice”, “1 teaspoon Dijon mustard”, “1/2 teaspoon garlic powder”, “1/4 teaspoon turmeric powder”, “Salt and pepper to taste”, “Fresh chives or parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Press tofu to remove excess water and slice into 8 pieces.”}, {“@type”: “HowToStep”, “text”: “Cook vegan bacon or smoked tempeh in a pan until crispy.”}, {“@type”: “HowToStep”, “text”: “Toast English muffins and set aside.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews, almond milk, nutritional yeast, lemon juice, mustard, garlic powder, turmeric, salt, and pepper until smooth to make hollandaise sauce.”}, {“@type”: “HowToStep”, “text”: “Pan-fry tofu slices until golden on both sides.”}, {“@type”: “HowToStep”, “text”: “Assemble by placing tofu on each muffin half, top with vegan bacon, then pour hollandaise sauce over.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped chives or parsley and serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “18 g”, “carbohydrateContent”: “22 g”}}