Vegan Hollandaise Sauce: Creamy Egg-Free, Dairy-Free Recipes

Who says you can’t enjoy a rich, creamy Hollandaise sauce on a plant-based diet? This vegan version not only mimics the luxurious texture and tangy flavor of the classic sauce but also packs a nutritional punch. By swapping out eggs and butter for nutrient-dense cashews, we’ve created a sauce that’s both delicious and beneficial for your health. Cashews, the star ingredient in this recipe, are a powerhouse of nutrients. They’re rich in heart-healthy monounsaturated fats, protein, and essential minerals like copper, magnesium, and manganese. These nuts also provide a good dose of antioxidants, which help protect your cells from damage. The addition of nutritional yeast brings a cheesy flavor while boosting the sauce’s nutritional profile with B-vitamins, including B12 – a nutrient often lacking in vegan diets. Turmeric, known for its anti-inflammatory properties, gives the sauce its signature golden hue and adds a subtle earthy flavor. Lemon juice not only provides the characteristic tang of Hollandaise but also offers a dose of vitamin C, supporting your immune system and enhancing iron absorption from plant-based sources. By using this vegan Hollandaise sauce, you’re not just treating your taste buds – you’re nourishing your body with a blend of wholesome, plant-based ingredients. So go ahead, drizzle it generously over your favorite dishes and savor every bite of this guilt-free, nutrient-rich sauce!

Delicious Meets Nutritious: The Health Perks of Our Vegan Hollandaise

Delicious Ways to Use Your Vegan Hollandaise Sauce

This versatile vegan Hollandaise isn’t just for eggs Benedict! Here are some mouthwatering ways to incorporate this creamy sauce into your meals:

1. Veggie Drizzle: Pour over steamed asparagus, broccoli, or roasted Brussels sprouts for an elegant side dish.
2. Vegan Benedict: Top tofu ‘eggs’ or chickpea pancakes with this sauce for a plant-based twist on the classic breakfast.
3. Potato Perfection: Drizzle over crispy roasted potatoes or use as a dipping sauce for sweet potato fries.
4. Artichoke Companion: Serve alongside steamed artichokes for a luxurious appetizer.
5. Veggie Burger Boost: Use as a creamy topping for your favorite veggie burger.
6. Grain Bowl Glamour: Add a spoonful to Buddha bowls or grain bowls for extra flavor and creaminess.
7. Sandwich Spread: Use as a spread in sandwiches or wraps for a tangy kick.
8. Salad Dressing: Thin with a bit of water to create a rich salad dressing.
9. Cauliflower Steak Topping: Drizzle over roasted cauliflower steaks for an impressive main course.
10. Vegan Fish Alternative: Serve with plant-based ‘fish’ fillets or cakes for a vegan take on fish and sauce.
11. Tofu Scramble Enhancer: Stir into your morning tofu scramble for added richness.
12. Pasta Sauce: Toss with your favorite pasta and veggies for a quick, creamy dinner.

Remember, this sauce is best served warm. If it thickens upon standing, simply reheat gently while stirring and add a splash of water if needed to reach your desired consistency. Get creative and enjoy this versatile sauce in countless plant-based dishes!

Vegan Hollandaise Sauce

Course: Lunch, Dinner, SaucesCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

200

kcal

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours or overnight

• 1/2 cup water

• 2 tablespoons lemon juice

• 2 tablespoons nutritional yeast

• 1 teaspoon Dijon mustard

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon kala namak (black salt) for eggy flavor

• 1/4 teaspoon garlic powder

• 1/8 teaspoon cayenne pepper (optional)

• Salt to taste

Directions

• Drain and rinse the soaked cashews.
• In a high-speed blender, combine the cashews, water, lemon juice, nutritional yeast, Dijon mustard, turmeric, kala namak, garlic powder, and cayenne pepper (if using).
• Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy. If needed, stop the blender and scrape down the sides, then continue blending.
• Transfer the mixture to a small saucepan and heat over low heat, stirring constantly.
• Cook for about 5 minutes, or until the sauce is warm and slightly thickened. If the sauce becomes too thick, add a little water, 1 tablespoon at a time, to reach desired consistency.
• Taste and adjust seasoning with salt if needed.
• Remove from heat and serve immediately.
• Storage:
• This vegan Hollandaise sauce can be stored in an airtight container in the refrigerator for up to 5 days. When reheating, warm gently over low heat, stirring constantly, and add a little water if needed to thin the sauce.

Note:

• This vegan Hollandaise sauce is best served warm. If it cools and thickens too much, simply reheat it gently over low heat while stirring constantly. You may need to add a little water, 1 tablespoon at a time, to reach the desired consistency. Be careful not to overheat the sauce, as this can cause separation. The sauce can be stored in an airtight container in the refrigerator for up to 5 days. When reheating, always use low heat and stir frequently for the best results.

This vegan Hollandaise sauce is a true delight for your taste buds. The creamy texture and rich flavor profile make it a perfect addition to many dishes. Whether you’re drizzling it over roasted vegetables, using it as a dip, or creating a vegan Benedict, you’re in for a treat. The blend of cashew creaminess, tangy lemon, and savory nutritional yeast creates a sauce that’s both satisfying and versatile.

We hope you enjoy this recipe as much as we do. It’s a testament to how delicious vegan cooking can be, proving that you don’t need animal products to create luxurious, flavorful sauces.