Vegan Hollandaise Sauce
This Vegan Hollandaise Sauce is silky smooth, and ridiculously delicious and decadent! Perfect on a Benedict or Veggies!
Most the time when I’ve eaten this Vegan Hollandaise Sauce, it’s on an Tofu Benedict. Which is probably my favorite way to enjoy it.
However, it’s super good on vegetables, or just with some crusty bread! And making Vegan Hollandaise is way easier than making a traditional egg based sauce. We don’t need to worry about tempering the eggs, or curdling or anything like that!
ingredients for vegan Hollandaise Sauce
- Cashews – This will add some richness and fat to the sauce. I haven’t tried swapping this with Silken Tofu like my Tofu Cream, but I bet it would work!
- Plant Milk – Make sure you use Unsweetened, I prefer Ripple, but use whatever plant milk you like best!
- Nutritional Yeast – For added umami and savoriness!
- Vegan Butter – For richness
- Lemon Juice – For tanginess!
- Black Salt – Optional for eggy flavor!
- Citric or Lactic Acid – Optional for extra tanginess!
how to make vegan Hollandaise Sauce
The Hollandaise sauce is unbelievably easy to make! All we need to do is soak some cashews in boiling water for about 15 minutes. Then we’ll simply blend them up with some plant-milk and seasonings! That’s it! No double boiler or worrying about the perfect emulsion.
storage & reheating
Simply store any leftover sauces in the fridge. Gently reheat them in a saucepan on low heat. Do not microwave it can get clumpy and lose the emulsion. Use within 3-4 days.
handy dandy video here!
other recipes you’ll dig
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Hollandaise Sauce
Ingredients
Hollandaise Sauce
- 1 cup Raw Cashews
- 3/4 – 1 cup Unsweetened Plant Milk
- 1 Tbsp Lemon Juice
- 1 – 2 Tbsp Nutritional Yeast
- 1/2 cup Vegan Butter (melted)
- 1/4 tsp Turmeric
- 1/4 tsp Ground Mustard Powder
- 1/4 tsp Lactic Acid (or more lemon juice)
- Dash of Cayenne
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Salt (or to taste)
Instructions
Hollandaise Sauce
- Soak the cashews in boiling water for about 15 minutes. While they soak, add the rest of the ingredients to a high speed blender. Once cashews have soaked, drain them and add them to the blender. Blend until smooth. Add more plant milk if it's too thick, but just add a tablespoon or 2 at a time so you don't thin it out too much. Taste and adjust for seasoning, that's it!
