Vegan Hollandaise Sauce

Vegan hollandaise sauce, a plant-based, low-fat version of this popular sauce, perfect to made vegan eggs Benedict for your next brunch.

Eggs Benedict is a super popular breakfast or brunch recipe, so I wanted to make a plant-based version for you guys and I’ve started preparing this delicious vegan hollandaise sauce.

Hollandaise sauce is a key ingredient to make eggs Benedict (take a look at our vegan eggs Benedict recipe) and the classic recipe is not vegan at all, as it’s main with butter and egg yolks, among other ingredients, so it’s really high in fat and cholesterol.

Our sauce is made with tofu and Kala Namak salt instead of egg yolks and we’ve used tahini instead of butter, but feel free to use oil, any nut butter or even vegan butter instead (we try to avoid vegan butter on a daily basis though).

This sauce thickens when it’s cold, so keep that in mind if you’re going to reheat it. Our vegan hollandaise sauce was thinner than you can see in the pictures, but it cooled and thickened while we were taking pictures for this post (food blogger life).

looking for more sauce recipes?

• Homemade marinara sauce
• Healthy barbecue sauce
• 2-Minute healthy ketchup
• Vegan mayonnaise
• Sweet and sour sauce

did you make this vegan hollandaise sauce recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Hollandaise Sauce

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 and 1/4 cup (315 ml) or 20 tbsp 1x
• Category: How to, Sauce
• Cuisine: French, Dutch

Vegan hollandaise sauce, a plant-based, low-fat version of this popular sauce, perfect to made vegan eggs Benedict for your next brunch.

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Ingredients

• 6 oz firm tofu (170 g), drained
• 1/4–1/2 cup water (65–125 ml), see notes
• 2 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• 1 tbsp lemon juice
• 1 tbsp tahini
• 2 tsp Dijon mustard
• 1/4–1/2 tsp turmeric powder, see notes
• 1/4 tsp Kala Namak salt (optional), see notes
• 1/8 tsp ground black pepper

Instructions

1. Add all the ingredients to a blender and blend until smooth.
2. Cook the sauce in a saucepan over medium-high heat for 2-3 minutes or until it’s hot, stirring occasionally.
3. Serve immediately. Use it to make vegan eggs Benedict or enjoy with any food you like (it’s also delicious with grilled veggies).
4. Keep leftovers in a sealed container in the fridge for 4-5 days. If the sauce thickens, add more water, stir and then reheat it until you get the consistency you’re looking for.

Notes

• We added 1/2 tsp of turmeric powder to get a beautiful color, but I think the sauce tastes better with just 1/4 tsp. If you’re not a big fan or turmeric, add only 1/8 tsp or even omit this ingredient.
• We added 1/4 cup of water (65 ml), but add up to 1/2 cup (or even more) if you want your sauce less thick. It will thicken after cooking and also when it’s cold, so keep that in mind.
• Kala Namak salt gives this recipe an eggy flavor, but if you can’t find it, just use any type of salt you have on hand.

Nutrition

• Serving Size: 1 tbsp
• Calories: 14
• Sugar: 0.1 g
• Sodium: 89 mg
• Fat: 0.8 g
• Saturated Fat: 0.1 g
• Carbohydrates: 0.7 g
• Fiber: 0.3 g
• Protein: 1.3 g