If you’ve been missing the rich, velvety goodness of hollandaise sauce but want a plant-based option, this vegan version will blow you away. Not only is it deliciously creamy and tangy, but it’s also packed with plant protein thanks to ingredients like silken tofu or if you prefer to go soy-free, cashews. Perfect for drizzling over vegan eggs benedict, roasted veggies, or even grain bowls, this vegan hollandaise sauce proves that you don’t need eggs or butter to enjoy a flavourful, nutrient-dense hollandaise. It’s the ultimate guilt-free indulgence!
How do you make vegan hollandaise sauce thick and creamy?
The key to a creamy consistency is using a base like soaked cashews, silken tofu, or a plant-based butter. Blending these with a liquid like plant-based milk or vegetable broth gives the sauce its rich, thick texture. Some recipes also call for combining a plant-based butter with milk and flour over the stove to thicken it up too. With this recipe, the silken tofu does all the leg work and honestly is far easier than traditional hollandaise which needs to be carefully whisked together to combine (and often if you don’t do it right you end up with scrambled eggs).
How is this vegan hollandaise sauce high in protein?
This vegan hollandaise sauce is high in protein thanks to its key plant-based ingredients like silken tofu and unsweetened almond or soy milk.
- Silken tofu is a fantastic source of plant protein, offering around 10 grams of protein per half-cup. It’s also low in fat and adds a creamy texture to the sauce, making it a healthier alternative to traditional butter or egg-based hollandaise.
- Plant milk, often used in vegan sauces, provide both protein and healthy fats. A quarter-cup of soy milk contains about 2-3 grams of protein, and when blended into the sauce, they create a smooth, rich texture that mimics traditional hollandaise.
These ingredients not only replicate the creamy consistency of classic hollandaise but also boost the protein content, making it a nutritious addition to your meal.
Vegan Hollandaise Sauce
Course: SauceCuisine: FrenchDifficulty: Easy4
servings10
minutes2
minutes12
minutesMy creamy vegan hollandaise sauce is a delicious plant-based twist on the classic, packed with protein from ingredients like silken tofu and plant milk. Perfect for drizzling over roasted veggies or vegan eggs benedict, it delivers rich, tangy flavour without any dairy or eggs.
Ingredients
200 grams Silken Tofu
1/4 cup Unsweetened Almond or Soy Milk
1/4 tsp Kala Namak *see note*
1/4 tsp Celtic Sea Salt
1 tsp Lemon Juice
1 tbsp Nutritional Yeast Flakes
1 tsp Dijon Mustard
1 tsp Chickpea Flour
1/8 tsp Turmeric Powder
Directions
- Place all ingredients into a small blender and blend to combine. It should resemble a runny but slightly thickened consistency.
- When you’re ready to use your sauce, use the microwave or stove to heat it up before serving. Pour over your favourite dish – eggs benedict, steamed asparagus or anything else you’d like!
Notes
- If you can’t find kala namak (black salt), you can still make a flavourful vegan hollandaise by using a pinch of regular sea salt and adding a bit more nutritional yeast or even miso paste for umami. While kala namak gives a distinct eggy flavour due to its sulfur content, the sauce will still be deliciously creamy and tangy without it.
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