After working in cafes for many years during my twenties, I can safely say that eggs benedict is hands down THE most popular of all breakfasts. So I know you’re going to adore this recipe for healthy egg free hollandaise sauce! It really does make for the most perfect vegan benedict.
Not only is it free from eggs (a.k.a chicken embryos ??), but it’s also made from a combo of super healthy ingredients and can even be made totally oil free!
Traditional hollandaise is typically made with butter or ghee as the main ingredient, followed by egg yolks. This makes it extremely high in animal fats.
So the best thing about this incredible vegan benedict sauce (i.e. vegan hollandaise) is that it’s practically guilt-free, so there’s no need to be shy! And you won’t feel like barfing if you accidentally drizzle a bit too much on your breakfast 😉
Not only that, but it is totally fool-proof (unlike the precarious nature of the original hollandaise!), and is ready in just a few minutes!
Vegan Hollandaise Ingredients
To make this delectable and healthy plant based hollandaise, you only need 8 simple ingredients that you likely already have in your kitchen:
- Raw cashews – the base ingredient which gives the sauce it’s creaminess and thickness
- Plant based milk – choose one with a more neutral flavour if you can
- Fresh lemon juice – for the tang that any hollandaise needs
- Olive oil – for extra silkiness, although this can be omitted for an oil-free hollandaise
- Nutritional yeast
- Dijon mustard
- Ground turmeric – for more of a yellow colour (optional)
- Good earth-made salt
- Kala Namak – optional, but gives a slightly “eggy” flavour, if that’s your thing!
As always, you’ll need to make sure you pre-soak the cashews for an hour in hot water (or 3 hours in cold water) so that they blend to create a smoother sauce. Filtered water, of course 😉 If you have a good high-speed blender, you could get away with skipping this step if you’re time-poor. You would just need to extend the blending time.
The end result is an egg free hollandaise that is seriously creamy and so packed with flavour, you’ll never wish for an egg and butter-based one again.
As per the pictures, my most favourite way to enjoy this sauce is served atop organic rye sourdough, grilled asparagus and tomatoes, and fresh avocado.
Mmmm, so good. Enjoy your vegan benny this weekend friends, and don’t forget to drop me a rating on the recipe below!
Makes for the perfect vegan benedict!
- 1 cup cashews (pre-soaked for 1 hour in hot water or 3 hours in cold)
- 3/4 cup plant milk
- 1/3 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 3 tbsp extra virgin olive oil *(or sub extra plant milk to make it oil-free - see notes)
- 1 tsp dijon mustard
- 1/2 tsp turmeric
- 1/4 tsp good salt
- pinch Kala Namak (a.k.a Himalayan black salt) **(optional - see notes)
Add all ingredients to a blender and blend until smooth and creamy. Best served on top of organic sourdough (or GF toast!), grilled asparagus and fresh avocado for the best vegan alternative to eggs benedict!
**TIP** The hollandaise can be heated on the stovetop but whisk vigourously while heating so it doesn't stick to the pot, and don't let it get too hot. I prefer to blend it for an extra minute or so right before serving so that it's lukewarm (just like egg-based hollandaise).
*This can be made into an oil-free vegan hollandaise by simply omitting the olive oil and replacing it with 3 tbsp extra plant milk instead. It won't be quite as silky and creamy if it's left out, but still just as delicious in taste!
** Kala Namak, or Himalayan black salt, has a pungent and sulphurous flavour that can give vegan recipes a more "eggy" flavour, if you want them to 😉 It's so potent that it's only ever used pinch at a time, so buy it once and it will last for many years!