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This Vegan Hollandaise Sauce is decadently creamy AND healthy! Perfect for roasted and grilled vegetables, baked potatoes, breakfast scrambles, braised greens and so much more. Easy to make in under 20 minutes!
What shape waits in the seed of you to grow and spread its branches against a future sky? ~David Whyte
This Vegan Hollandaise Sauce has all the rich flavor of traditional hollandaise. We swap out the butter and eggs for buttery rich cashews. Along with carrots, the cashews are simmered; this softens the nuts quickly and allows them to blend up luscious and creamy!
Carrot is our secret ingredient, adding color, body and nutrients! Lemon, dijon mustard and black pepper keep the flavors deliciously traditional. It all comes together in about 20 minutes!
We have been enjoying this on so many things! From sourdough English muffins with mushrooms and braised spinach to crispy roasted broccoli and roasted asparagus. It is such a lovely compliment to all the Spring vegetables and herbs.
The leftovers store well in the fridge. You may be surprised at how many things you find yourself using this Vegan Hollandaise Sauce on!
Ingredients in Vegan Hollandaise
How to Make Vegan Hollandaise
Step One: In a sauce pan, bring to a low boil, water, carrots, cashews, and onion slice.
With a vented lid, let simmer 10 minutes or until cashews are tender when poked with a knife. Cool 5 minutes.
Step Two: Transfer to a blender, add nutritional yeast, dijon mustard, lemon juice and salt.
Blend until completely smooth. This takes about 2-3 minutes in a high powered blender.
Vegan Hollandaise will keep 4 days in the fridge. Reheat gently and serve warm.
What to Serve with Vegan Hollandaise
More Recipes You May Enjoy
Have fun with this creamy, delicious Vegan Hollandaise Sauce! Be sure to let us know what you do with it!
~Tonia
Vegan Hollandaise Sauce
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 1 1/4 cup
Category: sauces
Method: blended
Cuisine: American
Diet: Vegan
Description
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!
- 1 cup water
- 1 small carrot, about 1/3 cup sliced
- 1/2 cup raw cashews
- 1 small slice of onion, white or yellow (or 1/2 teaspoon onion powder)
- 2 tablespoons nutritional yeast flakes (1 tablespoon if using powdered)
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4–1/2 teaspoon black pepper (we like it peppery but start with 1/4 teaspoon and add more to taste)
Instructions
- 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 add nutritional yeast, dijon mustard, lemon juice and salt. Blend until completely smooth, about 2-3 minutes in a high speed blender.
Notes
Store leftover sauce in the fridge for 4 days. Warm gently in a sauce pan.
Keywords: Vegan Hollandaise, Vegan Hollandaise Sauce, Vegan Hollandaise Recipe