Vegan Eggs Benedict Recipe

Ingredients

Vegan Hollandaise Sauce

• 0.33 cup sliced carrot (about 1 small)
• 0.5 cup raw cashews
• 1 small slice onion (or 1/2 teaspoon onion powder)
• 1 cup water
• 2 tablespoons nutritional yeast flakes
• 0.125 teaspoon turmeric (optional, for color)
• 1 teaspoon dijon mustard
• 1.5 tablespoons lemon juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Assembly

• 4 sourdough English muffins
• vegan bacon (homemade or store-bought)
• 2 cups spinach
• 1 tablespoon vegan butter or olive oil

Optional Toppings

• fresh avocado
• tomato slices
• thinly sliced red onion
• fresh dill and chives
• chili flakes

Instructions

Vegan Hollandaise Sauce

1. In a saucepan, bring water, carrots, cashews, and onion slices to a low boil. With a vented lid, simmer 10 minutes. Let cool 5 minutes.
2. Transfer to a high-speed blender and add nutritional yeast, dijon mustard, lemon juice, and salt. Blend until completely smooth, about 2 minutes.
3. Use immediately or store in an airtight container up to 4 days.

Prepare the Toppings

1. Heat a skillet, add a little olive oil and lightly wilt the spinach, setting it aside.
2. In the same skillet, fry the vegan bacon until crispy, then set aside.

Assembly

1. Toast the English muffins. Spread with vegan butter or brush with olive oil.
2. Top each half of English muffin with wilted spinach, vegan bacon, and any other additions you want.
3. Top with a lavish spoonful of vegan hollandaise sauce.
4. Garnish with chopped chives, fresh dill, black pepper, and a sprinkle of Aleppo peppers for a medium heat spice, if desired.
5. Serve immediately!

Notes

• The hollandaise sauce can be stored in an airtight container in the refrigerator for up to 4 days.
• For a richer sauce, add an extra tablespoon of nutritional yeast.
• Tempeh bacon works great as an alternative to tofu bacon.