Vegan Hollandaise Sauce

Square cropped image of a glass jar of hollandaise sauce being poured over a pile of asparagus spears on a plate. A second plate of asparagus, without any sauce, sit in the back. Lemon slices to the front left of image with a white and blue stripped towel along the left side with a half lemon and jar of peppercorns to the back left.

This vegan hollandaise sauce recipe is rich, flavorful and completely free from dairy, eggs and gluten. It’s the perfect sauce to top any vegetable or savory breakfast!

Course Sauce

Cuisine French-inspired, Vegan

Keyword Dairy free hollandaise recipe, Egg free hollandaise recipe, Vegan hollandaise sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 166kcal

Equipment

Small sauce pot
Whisk

Ingredients

½ cup vegan butter
1 tablespoon corn starch
¾ cup plant-based milk , at room temperature
2 tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
¹⁄₁₆ teaspoon ground turmeric
pinch black pepper
pinch cayenne pepper (optional)

Instructions

Step 1: Prepare the Hollandaise Base

Add vegan butter to a small saucepot. Melt the butter over medium heat.
½ cup vegan butter
When you’ve melted the butter completely, whisk in corn starch until there are no clumps of starch left.
1 tablespoon corn starch
Slowly add room temperature plant-based milk while whisking continuously. The key to a clump-free hollandaise is to whisk vigorously and constantly while very slowly adding plant-based milk (about 2 tablespoons at a time).
¾ cup plant-based milk
Once you’ve added all the milk, let the sauce cook and thicken completely by keeping it on heat while whisking for another 1-2 minutes.

Step 2: Spice and Serve

When you’ve thickened the sauce, remove the pot from heat and whisk in the remaining ingredients.
2 tablespoons nutritional yeast, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ¹⁄₁₆ teaspoon ground turmeric, pinch black pepper, pinch cayenne pepper
Serve hot. Due to the sauce’s high fat content, it separates as it sits. Just whisk thoroughly and its consistency will improve!
Refrigerate leftovers in an airtight container; when ready to reheat, whisk in a pot over medium heat.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition