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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
- 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.
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
- 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
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
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)
- 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.
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
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?
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.