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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.

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. #vegan #glutenfree #simpleveganblog
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Ingredients

  • 6 oz firm tofu (170 g), drained
  • 1/41/2 cup water (65125 ml), see notes
  • 2 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 2 tsp Dijon mustard
  • 1/41/2 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