Easy Vegan Hollandaise Sauce
Creamy vegan hollandaise sauce made with just 8 ingredients and 1 pan and ready in 10 minutes. Perfect for (vegan) Eggs Benedict or adding richness to roasted vegetables and beyond!
Servings 4 (~2-Tbsp servings)
Ingredients
- 1 ½ Tbsp vegan butter (we like Miyoko’s Hint of Sea Salt)
- 1 Tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
- 1/2 cup unsweetened plain almond milk* (or other neutral-flavored dairy-free milk of choice)
- 1/4 cup water
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/8 tsp sea salt (plus more to taste)
- 1/8 tsp garlic powder
- 1 ½ tsp nutritional yeast
Instructions
- Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.
- Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools). Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
- Serve warm on roasted asparagus, Vegan "Eggs" Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).
- Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.
Video
Notes
*Recipe as written makes 1/2 cup hollandaise sauce.
*Some brands of dairy-free milk have a stronger flavor than others. We recommend a brand with a neutral flavor — we used the shelf-stable Whole Foods 365 organic unsweetened original almond milk.
*Nutrition information is a rough estimate.
*Some brands of dairy-free milk have a stronger flavor than others. We recommend a brand with a neutral flavor — we used the shelf-stable Whole Foods 365 organic unsweetened original almond milk.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 2 tablespoons Calories: 53 Carbohydrates: 2.9 g Protein: 0.8 g Fat: 4.2 g Saturated Fat: 3 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 95 mg Potassium: 49 mg Fiber: 0.4 g Sugar: 0.3 g Vitamin A: 11 IU Vitamin C: 0 mg Calcium: 57 mg Iron: 0.2 mg