This Vegan Eggs Benedict features our sumptuous vegan hollandaise sauce, crispy tofu bacon and wilted spinach; atop a toasty sourdough English muffin. A delightful plant-based brunch! Gluten-free adaptable.
Here is a savory delicious Vegan Eggs Benedict recipe! Eggs Benedict is a classic brunch dish that hits the perfect note of indulgence—rich, creamy, and savory. The vegan twist on this traditional dish is nothing short of incredible as it recreates the depth of flavor and decadent mouthfeel using purely plant-based ingredients.
Why You’ll Love This
- Savory vegan breakfast. Flavorful tofu bacon and creamy vegan hollandaise sauce are utterly satisfying.
- High protein and energizing! Tofu makes this a hearty, protein-rich breakfast to boost your day.
- Gluten-free adaptable. Serve with gluten-free bread or skip the bread altogether!
- Versatile! An impressive brunch dish, or prep the tofu bacon and hollandaise ahead of time for quick weekday breakfasts. So many uses for leftover sauce!
Vegan Eggs Benedict Ingredients
- Sourdough English Muffins: Make your own or use store-bought English muffins, or gluten-free bread.
- Vegan Bacon: Make our recipe with firm or extra firm tofu or use store-bought tempeh bacon or other veggie bacon (or vegan ham).
- Spinach: Slightly wilted or blanched, or sub other wilting greens.
- Carrot: Gives color and just the right sweet balance in the hollandaise sauce.
- Raw cashews: Gives body and rich creamy consistency.
- Onion: Just a slice, white or yellow, or sub 1/2 teaspoon onion powder. Garlic powder also works.
- Nutrition yeast flakes: Or powdered.
- Dijon mustard
- Lemon juice
- Vegan butter
*See the recipe card below for a full list of ingredients and measurements.
How to Make Vegan Eggs Benedict
Step 1: Make the Vegan Hollandaise Sauce. In a small saucepan, add water, carrots, cashews, and an onion slice to a boil. With a vented lid, simmer on low heat for 10 minutes, then cool 5 minutes.
Transfer to a high speed blender, and add nutritional yeast, dijon mustard, lemon juice, and salt. Blend until silky smooth.
Chef’s Tip: Add a dash of smoked paprika or cayenne pepper to the hollandaise, for a little kick of heat!
Step 2: Prep the spinach, bacon, and English muffins. In an oiled skillet, wilt the spinach, crisp up the vegan bacon, setting both aside. Toast the English muffins, brushing with vegan butter or olive oil.
Step 3: Time to Assemble. Top the English muffin halves with wilted spinach, vegan bacon, and any other enhancements like fresh tomato slices, sliced avocado, thin slivers of red onion. Spoon a generous amount of dairy-free hollandaise over the top.
Step 4: Garnish your vegan eggs benny with chopped chives, fresh dill, black pepper, and a sprinkle of Aleppo peppers, and serve immediatly!
Vegan Benedict Enhancements
Here are some ideas for what else to add to your Vegan Benedict. The possibilities are endless—add anything you’d like!
- Fresh avocado
- Tomato slices
- Thinly sliced red onion
- Fresh dill
- Fresh chives
FAQs
Eggs benedict originates from New York City and is traditionally made with an English muffin, Canadian bacon, poached eggs, and classic French hollandaise sauce. Our variation uses tofu bacon, skips the eggs, and is topped with a vegan hollandaise sauce! It also mimics eggs Florentine, with the addition of wilted spinach.
The savory hollandaise and tofu bacon make this a hearty breakfast all on its own, but if you wish for something “eggy,” you could add a chickpea scramble or tofu scramble to the benedict. Use black salt (kala namak) to add extra sulfur, eggy flavor!
Use with roasted vegetables, baked potatoes, breakfast scrambles, braised greens, and more!
Serve with a side of breakfast potatoes, roasted vegetables, like asparagus or broccoli, a smoothie, fresh fruit, or a breakfast salad.
Our recipe uses tofu with soy sauce (or tamari), shoyu, maple syrup, and spices!
Storage
Leftover vegan hollandaise sauce can be stored in a jar or airtight container in the refrigerator for up to 4 days. The tofu bacon can be stored for up to 5 days and reheated in the skillet.
Serving Suggestions
Serve with a side of smashed potatoes, roasted asparagus, or a fruit salad.
More Vegan Brunch Recipes
Hope you are having a good week, and hope you enjoy this Vegan Benedict!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Vegan Eggs Benedict
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan eggs benedict made with our sumptuous vegan hollandaise sauce, crispy tofu bacon, and wilted spinach; atop a toasty English muffin.
Ingredients
- 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)
- 1 cup water
- 2 tablespoons nutritional yeast flakes (1 tablespoon if using powdered)
- 1/8 teaspoon turmeric (Optional: for brighter yellow color)
- 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
Benedict Ingredients
- 4 Sourdough English Muffins
- Vegan bacon – use our vegan bacon recipe, or use store-bought vegan bacon, tempeh bacon or other veggie bacon
- 2–3 cups spinach, lightly wilted
- 1 tablespoon vegan butter or olive oil
- Optional Additions: Add fresh avocado, tomato slices, thinly sliced red onion, fresh dill and chives, chili flakes
Instructions
- For the Vegan Hollandaise Sauce: In a saucepan, bring water, carrots, cashews, and onion slices to a low boil. With a vented lid, simmer 10 minutes. Let cool 5 minutes. Transfer to a high-speed blender and add nutritional yeast, dijon mustard, lemon juice, and salt. Blend until completely smooth, about 2 minutes. Use immediately or store in an airtight container up to 4 days.
- Heat a skillet, add a little olive oil and lightly wilt the spinach, setting it aside. In the same skillet, fry the vegan bacon, setting it aside.
- Toast the English muffins. Spread with vegan butter or brush with olive oil.
- Top each half of English muffin with wilted spinach, vegan bacon, (and any other additions you want) and top with a lavish spoonful of vegan hollandaise sauce.
- Garnish with chopped chives, fresh dill, black pepper, and a sprinkle of Aleppo peppers for a medium heat spice, if desired.
- Serve immediately!
Notes
Make a day or two ahead: Sourdough English muffins, vegan bacon, vegan Hollandaise, and store them in airtight containers. Warm to serve.
You will most likely have leftover Hollandaise sauce- delicious on roasted vegetables, baked potatoes, breakfast scrambles, braised greens and so much more!
Nutrition
- Serving Size: 2 open face toasts
- Calories: 287
- Sugar: 2.7 g
- Sodium: 421 mg
- Fat: 10.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 36.1 g
- Fiber: 2.7 g
- Protein: 13 g
- Cholesterol: 7.6 mg
Made this for brunch yesterday and it was incredible!
Yay! Thanks Jewel.
This was really good! I had to add some water back after the 5 min cooling period to blend, which wasn’t a big deal and it still turned out great! I enjoyed this with soft boiled eggs served on sourdough English muffins 🙂
Thanks for giving it a try Angeli!
Wonderful! I forgot the avocado but it was very filling and delicious without it. We thought it needed a bit of acid so added a bit of fermented hot sauce (also your recipe) and it sent it over the top! I’m not very good at assembling meals and keeping everything hot so my asparagus and sauce were cold. Any tips? I took a photo but don’t see a way to upload for you.
It does take a bit of timing to get it all out hot. You could leave the blended sauce in a small sauce pan and warm just before serving. Reheat the tofu asparagus on a pan while you are toasting the muffins. The hot sauce sounds like a perfect touch!
wow, looks beautiful. I am going to make this for Easter Brunch. thank you!
wonderful Lynn, let us know how it goes!