What is hollandaise sauce?

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!

Do I need to soak the cashews?

Not with this method. Boiling, then simmering the cashews in the saucepan will help them achieve a tender texture.

How do I give this vegan hollandaise an eggy flavor?

If you have it, you can always add black salt (kala namak) for even more egg-like flavor. It is not necessary here though!

Is vegan hollandaise gluten-free?

Yes, this recipe's ingredients are naturally gluten-free.

Vegan Hollandaise Sauce

Name: Vegan Hollandaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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)

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

Units Scale

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)

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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