Vegan Hollandaise Sauce Recipe
This Vegan Hollandaise Sauce is decadently creamy AND healthy! Perfect for roasted vegetables, baked potatoes, vegan benedicts, breakfast scrambles, braised greens and so much more. Easy to make in under 20 minutes!
How to Make the Best Vegan Hollandaise Sauce
If you’ve been missing hollandaise sauce on your plant-based journey, this vegan hollandaise sauce is about to become your new best friend. Made with a clever combination of cashews, carrots, and nutritional yeast, it delivers that same rich, creamy, and tangy experience without any eggs or butter.
The secret to this recipe’s incredible texture lies in simmering the cashews and carrots together until tender, then blending them into a silky smooth sauce. The carrot adds a subtle sweetness and beautiful golden color, while the nutritional yeast brings that savory, almost cheesy depth that makes traditional hollandaise so irresistible. A touch of dijon mustard and fresh lemon juice provides the perfect tangy finish.
This versatile sauce is perfect drizzled over vegan eggs benedict, steamed asparagus, roasted broccoli, or baked potatoes. It’s also wonderful as a dipping sauce for artichokes or spooned over grain bowls for an extra layer of flavor. Best of all, it comes together in just 20 minutes and is far healthier than the classic version.
Vegan Hollandaise Sauce
This Vegan Hollandaise Sauce is decadently creamy AND healthy! Perfect for roasted vegetables, baked potatoes, vegan benedicts, breakfast scrambles, braised greens and so much more. Easy to make in under 20 minutes!
Ingredients
Vegan Hollandaise Sauce
Instructions
Vegan Hollandaise Sauce
- In a sauce pan, bring to a low boil water, carrots, cashews and onion slice. With a vented lid, let simmer 10 minutes. Let cool 5 minutes.
- Transfer to a blender and add nutritional yeast, dijon mustard, lemon juice and salt. Blend until completely smooth, about 2-3 minutes in a high speed blender.
Notes
- For a thinner consistency, add more water one tablespoon at a time until desired texture is reached.
- Store in an airtight container in the refrigerator for up to 5 days.
- This sauce can be reheated gently on the stovetop or in the microwave.
- For extra richness, add a tablespoon of vegan butter before blending.
