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Homemade dairy-free vegan hollandaise sauce being lifted with a spoon from a small pot, showing a thick and creamy texture for a plant-based Benedict recipe.

Easy Vegan Hollandaise Sauce

A rich, velvety vegan hollandaise sauce perfect for eggs benedict. Dairy-free, eggless, and ready in 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course condiment, dressing, Sauce
Cuisine American, French, vegan
Servings 4 servings

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!
Keyword Egg-free breakfast sauce, Vegan Eggs Benedict sauce, WFPB hollandaise
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