Plant-Based Hollandaise Sauce: The Foolproof Vegan Twist on a French Classic

If there’s one sauce every confident cook should master, it’s hollandaise. Rich, velvety, and tangy, this French staple elevates everything it touches — from brunch favourites to steamed greens. But the traditional version, made with egg yolks and butter, can be tricky to get right and heavy on the cholesterol.

Enter the plant-based hollandaise sauce — a silky, egg-free and dairy-free version that’s easy to make, bursting with flavour, and packed with nutrients. Whether you're cooking for guests or just want to upgrade your everyday meals, this vegan hollandaise is a healthy kitchen essential that won’t split under pressure.

Why Make Vegan Hollandaise?

This healthy vegan hollandaise sauce is:

• Protein-rich thanks to the silken tofu

• Packed with B-vitamins from nutritional yeast

• Low in saturated fat and completely cholesterol-free

• Quick to make — just 10 minutes from start to finish

• Almost impossible to split, unlike the classic

Plus, the addition of black salt (kala namak) gives it that signature “eggy” flavour — without any eggs in sight.

How to Use Vegan Hollandaise

This versatile sauce pairs beautifully with:

• Vegan eggs Benedict

• Grilled asparagus or tenderstem broccoli

• Roasted cauliflower or sweet potatoes

• Grain bowls or brunch wraps

• Tempeh or tofu scrambles

It’s your new go-to for brunch, but don’t stop there — try it as a drizzle over your favourite Buddha bowls or as a sandwich spread too.

Easy Plant-Based Hollandaise Recipe

Serves: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients

• 170g silken firm tofu

• 2 tbsp nutritional yeast

• 100ml water (adjust for consistency)

• Juice of ½ lemon

• 1 tbsp tahini

• 2 tsp Dijon mustard

• ½ tsp ground turmeric (for colour)

• 1 tsp black salt (kala namak)

• ½ tsp white pepper

• 1 tsp onion powder

• Pinch of salt

• 1 tsp white wine vinegar

Method

1. Add all the ingredients to a blender. Blend until smooth and creamy.

2. Pour the mixture into a glass bowl and place over a saucepan with simmering water (double boiler method).

3. Stir over medium heat for 3–4 minutes, until gently warmed through (do not boil). Ideal temperature is 50–60ºC.

4. Serve immediately with your favourite dish. Great with vegan eggs Benedict, roasted veg, or brunch bowls.

5. Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat gently with a splash of water to loosen if needed.

Recipe Tips & Notes

• Consistency: It will thicken as it cools. Adjust the water content depending on your dish.

• Turmeric: Mainly for colour—feel free to dial it down or omit.

• Black salt (Kala Namak): Adds a distinct egg-like flavour. If unavailable, substitute with regular salt (but you’ll miss the eggy magic).

• Reheating: Always reheat slowly and gently, stirring often.

Why This Vegan Hollandaise Is a Game Changer

Switching to a dairy-free hollandaise doesn’t mean sacrificing flavour or texture. In fact, it means:

• No more curdling nightmares — silken tofu blends like a dream.

• Healthier meals — fewer calories, more fibre, and zero cholesterol.

• Faster prep — perfect for midweek meals and weekend brunches alike.

This sauce is not only suitable for vegans, but also ideal for anyone avoiding dairy or eggs due to allergies or dietary preferences.

Final Thoughts: The Ultimate Vegan Sauce to Elevate Every Plate

This egg-free hollandaise recipe is proof that plant-based cooking can be every bit as luxurious and satisfying as its traditional counterpart. Whether you're just starting your plant-based journey or looking to add more healthy recipes to your week, this sauce delivers on flavour, nutrition, and ease.

Ready to revolutionise your brunch game? Bookmark this vegan hollandaise sauce and let it become your secret weapon in the kitchen. Once you taste it, you might never go back to the original.