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
- raw cashews
- onion, white or yellow
- nutritional yeast
- dijon mustard
- lemon juice
- sea salt & black pepper
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.
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
- The Best Grilled Asparagus
- Simple Roasted Vegetables
- How to Grill Veggies
- Crispy Oven Roasted Broccoli
- Roasted Brussels Sprouts
- Instant Pot Baked Potatoes!
- Mushroom Toast
More Recipes You May Enjoy
- Green Tahini Sauce
- Orecchiette with Creamy Carrot Miso Sauce
- Peruvian Green Sauce (Aji Verde) Vegan-Adaptable
- Cilantro Pesto
- Zesty Vegan Pasta with Cashew Alfredo Sauce
Have fun with this creamy, delicious Vegan Hollandaise Sauce! Be sure to let us know what you do with it!Print
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)
Store leftover sauce in the fridge for 4 days. Warm gently in a sauce pan.
- Serving Size:
- 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
Keywords: Vegan Hollandaise, Vegan Hollandaise Sauce, Vegan Hollandaise Recipe