This Vegan Hollandaise Sauce is rich, creamy and flavorful. Easy to make in just 20 minutes, it’s perfect for vegan “eggs” benedict or roasted veggies.
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 without the butter or eggs! Made with raw cashews and a carrot – the 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!
Why You’ll Love This
- Quick and easy. Ready in just 20 minutes with familiar ingredients!
- Nutritious! Made with whole foods, like carrots, which add vitamins, minerals, and antioxidants.
- So many delicious ways to enjoy. A creamy, savory sauce to use with veggies, potatoes, breakfast scrambles, or braised greens.
Ingredients in Vegan Hollandaise
- Raw cashews: The creamy base of the vegan hollandaise. No need to presoak!
- Carrot: for golden color and added nutrients!
- Onion: Adds savory flavor and depth. Use white or yellow onion, sub-onion powder, or garlic powder.
- Nutritional yeast flakes: Gives a cheesy flavor.
- Dijon mustard : for a little kick of flavor.
- Lemon juice: adds brightness and acidity.
- Salt and pepper
How to Make Vegan Hollandaise
Step 1: Simmer. In a small saucepan, add water, carrots, cashews, and onion slice. Bring to a low boil, then simmer 10 minutes with a vented lid. Cashews should be tender when poked with a knife. Let cool 5 minutes.
Step 2: Blend. Transfer the contents of the saucepan to a blender, along with nutritional yeast, dijon mustard, lemon juice, and salt. Blend 2-3 minutes until smooth.
Step 3: Reheat gently on the stove.
Storage
Vegan Hollandaise will keep 4 days in the refrigerator in a sealed jar or airtight container. Reheat gently on the stovetop and serve warm. Using the microwave may turn the sauce a bit clumpy, so we prefer using a saucepan on the stove. Whisk until warm.
What to Serve with Vegan Hollandaise
We have been enjoying this vegan hollandaise recipe on so many things! From our Vegan Eggs Benedict to crispy roasted broccoli and roasted asparagus – it is such a lovely compliment to all the spring vegetables and herbs.
Chef’s Tips
- Vegan hollandaise sauce is elevated when paired with a garnish of fresh herbs, like dill, chives, or parsley!
- Add a pinch of cayenne pepper for a lovely kick!
FAQs
Traditional hollandaise sauce is made with an egg emulsion, melted butter, and lemon juice. It is one of France’s mother sauces! This dairy-free hollandaise recipe uses cashews to create the same creamy texture, and carrots to achieve its beautiful color!
Not with this method. Boiling, then simmering the cashews in the saucepan will help them achieve a tender texture.
If you have it, you can always add black salt (kala namak) for even more egg-like flavor. It is not necessary here though!
Yes, this recipe’s ingredients are naturally gluten-free.
Have fun with this creamy, delicious Vegan Hollandaise Sauce! Be sure to let us know what you do with it!
More Creamy Vegan Sauces
Vegan Hollandaise Sauce
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 1 1/4 cup 1x
- 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!
Ingredients
- 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.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 84
- Sugar: 1.9 g
- Sodium: 227.5 mg
- Fat: 5.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 7.1 g
- Fiber: 1.2 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Loved it!! Finally, a really good hollandaise sauce that is healthy and vegan.
So glad you enjoyed this Christina!
This was a nice surprise, it is tasty, goes together quickly and is much healthier than others with lots of added fat.
I simmered nuts, carrot etc. in a 2 cup pyrex in the microwave then blended with a stick blender in the same cup.
Great to hear Janet. Nice to know another method!
Could this also be used as a base for a Bearnaise Sauce?
Definitely Camille!
Sylvia,
What might you substitute for nutritional yeast? I know it has a parmesan-type taste to it but I avoid both.
Hi Martie, Miso could work. I might start with 1 teaspoon of white miso or garbanzo miso.
Thanks, Tonia. I will give it a try.
Love to hear how it goes Martie.