This easy vegan hollandaise sauce requires no double boiler and comes together in minutes. It’s thick and creamy with a rich taste that will satisfy all your vegan eggs benedict desires!
Ready in 10 minutes
Thick & creamy
With a hint of lemon, an “eggy flavour”,
And the richness you want in a hollandaise sauce
Ingredients
This easy vegan hollandaise sauces uses less than 10 ingredients and is a variation on a dairy-free “bechamel” sauce.
I love using this simple method to create creamy and “cheesy” sauces for vegan dishes. Both my Dairy-Free Bechamel and Speedy Vegan Queso are similar to this vegan hollandaise sauce and so versatile!
The following three ingredients provide the base of the sauce:
- Vegan butter
- All purpose flour
- Unsweetened plant milk
And the flavour is created using:
- Kala namak (aka black salt)
- Nutriitonal yeast
- Turmeric
- Black pepper
- Lemon Juice
- And dry mustard powder
If you have never used kala namak before, you can read up on Indian black salt in this One Green Planet article. Also called Himalayan black salt or volcanic rock salt “kala namak” has a sulfur-like smell and taste. This sulfur quality is what gives any dish it is added to an “eggy” flavour and smell.
A dash of turmeric gives this vegan hollandaise sauce a touch of yellow “eggy” colour. I also add a pinch of black pepper anytime I use turmeric as the pepper can help your body better absorb the many benefits of turmeric.
Finally, nutritional yeast is another ingredient that may be less well known to you. The Spruce Eats has a great guide to nutritional yeast if you’re looking for more information on this versatile seasoning. It is a fortified yeast that packs in a ton of savoury, “cheesy” flavour in addition to a number of great vitamins and minerals.
How To Make Vegan Hollandaise Sauce
This simple recipe is made entirely in one pot.
- Melt the vegan butter over low heat.
- Whisk the flour into the butter until fully combined and cook the flour for 1-2 minutes.
- Slowly whisk in the plant milk, ensuring there are no clumps.
- Add in the seasonings.
- And cook for about 5 minutes until the sauce has thickened!
Recipe Cost
This recipe makes 1 cup of sauce and costs me approximately $1.30 CAD.
Comparatively, if I were to use ½ cup dairy butter and 3 eggs to make a traditional hollandaise sauce, those two ingredients alone would cost me approximately $3.15.
Not only is this vegan hollandaise sauce easier to make than the traditional, it will likely save you a few dollars too!
Let me know in the comments below if you try this vegan hollandaise sauce on your Eggs Benedict and how you like it!
Make sure to try my similar Extra Speedy Queso on a “cheesy” dairy-free Mac & Cheese! Pour any leftover hollandaise sauce on a Tofu Scramble for an even quicker breakfast!
Print
Vegan Hollandaise Sauce In 10 Minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
An easy vegan hollandaise sauce ready in just 10 minutes. Using less than 10 simple ingredients, it’s perfect for dairy-free eggs benedict!
Ingredients
- 1 ½ tbsp vegan butter
- 2 tbsp white all purpose flour
- 1 cup unsweetened plant milk (I like soy or oat)
- ¼ tsp kala namak (black salt or use table salt)
- 1 tbsp nutritional yeast
- Pinch of turmeric (up to ⅛ teaspoon for colour)
- Pinch of black pepper
- 1 ¼ tsp lemon juice
- ¼ tsp dry mustard powder
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Melt the vegan butter in a small saucepan over low heat until it just starts to sizzle.
- Slowly whisk in the flour and fully combine with the melted butter. Allow the flour to cook for 1-2 minutes.
- Slowly add the plant milk ⅓ cup at a time. Whisk constantly to avoid any clumps in the flour and create a smooth sauce.
- Stir in the remaining ingredients and cook on medium low until the sauce thickens, about 5 minutes. Stir constantly and make sure you scrape down to the bottom and along the sides of the pot so the sauce doesn’t stick.
- Once thickened, remove from the heat and keep warm until serving. Have it over my Vegan Eggs Benedict.
- *Alternatively, make the sauce ahead, cover, and refrigerate. Reheat on the stove or in the microwave before serving and add a bit more milk to thin the sauce again if it has thickened too much in the fridge.
Notes
Approximate Cost: $1.30 CAD. If I were to use ½ cup dairy butter and 3 eggs to make a traditional hollandaise sauce, those two ingredients would cost me approximately $3.15.
- Category: Sauces & Dips
- Method: Stove top
- Cuisine: French
Minchi
I’ve been craving eggs lately. This recipe fits the bill! It tastes sooo good over millet and warm avocado! Thank you so much for this simple recipe!
Kathryn Alexandre
Ooo that sounds like a great combo! I’m so glad you love this one and it’s simple for you to make. Thank you so much for taking the time to let me know!
Maya
It’s good! When do you add the lemon juice?
Kathryn Alexandre
I’m glad you like it! You add the lemon juice with the other seasonings after the milk has been added. I will adjust my wording in the recipe card to make that more clear! Thank you so much for trying it and for the lovely star rating!