If you’ve been searching for the perfect vegan hollandaise sauce to elevate your weekend brunch, look no further. This rich, dairy-free hollandaise delivers the exact velvety texture and tangy flavor of the French classic without using a single egg. Whether you’re drizzling it over a plant-based Eggs Benedict, roasted asparagus, or a savory breakfast bowl, this easy vegan sauce is a total game changer. Made with simple, wholesome ingredients, our plant-based hollandaise recipe is designed for home cooks who want a foolproof, creamy result in just five minutes. Say goodbye to broken sauces and hello to your new favorite eggless hollandaise, the ultimate companion for any high-quality vegan kitchen. Perfect to go with Yo Egg Patty!
Easy Vegan Hollandaise Sauce
A rich, velvety vegan hollandaise sauce perfect for eggs benedict. Dairy-free, eggless, and ready in 10 minutes.
Ingredients
- 2 tbsp Vegan Butter
- 2 tbsp flour
- 1 cup plant milk
- 1/2 tsp kala namak (black salt)
- 1 tbsp nutritional yeast
- 1 pinch turmeric
- 1 pinch black pepper
- 1.5 tbsp lemon juice
- 1/2 tsp mustard powder
Instructions
- Melt the butter over low heat in a small saucepan.
- Whisk in flour slowly until combined. Cook for 1-2 minutes.
- Slowly incorporate plant milk. Whisk constantly to avoid clumping.
- Stir in remaining ingredients, cook over medium to low heat until sauce thickens. Scrape down the sides and bottom often to avoid sticking.
- Once desired thickness is reached, remove from heat and keep warm until serving!
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