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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.
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Vegan Hollandaise Sauce

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 166kcal

Equipment

  • Small sauce pot
  • Whisk

Ingredients

  • ½ C vegan butter
  • 1 tbsp corn starch
  • ¾ C plant-based milk , at room temperature
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • tsp garlic powder
  • tsp onion powder
  • ¹⁄₁₆ tsp ground turmeric
  • pinch ground black pepper
  • pinch cayenne pepper , optional

Instructions

Step 1: Prepare the Hollandaise Base

  • Add ½ C vegan butter to a small saucepot. Melt the butter over medium heat.
  • When you’ve melted the butter completely, whisk in 1 tbsp corn starch until there are no clumps of starch left.
  • Slowly add ¾ C 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 tbsp at a time).
  • 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 tbsp nutritional yeast, 1 tbsp lemon juice, ½ tsp Dijon mustard, ¼ tsp salt, ⅛ tsp garlic powder, ⅛ tsp onion powder, ¹⁄₁₆ tsp ground turmeric and an optional pinch of black pepper and/or 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.

Video

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

Serving: 1Serving (1/6 of recipe) | Calories: 166kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 260mg | Potassium: 97mg | Fiber: 1g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 40mg