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Vegan Hollandaise Sauce

Easy Vegan Hollandaise Sauce No Tofu

This is a quick, easy vegan hollandaise sauce recipe with raw cashews, lemon juice, nutritional yeast, cornstarch and more. All you need to do is add the ingredients to a high speed blender (like a Vitamix or Ninja), and then, whisk in a small saucepan over medium heat until thick enough for you. That’s it. It’s oil free, soy free and gluten free. And it just wants to smother your vegan brunch in deliciousness. Who’s hungry?

This recipe for vegan hollandaise sauce makes ~1 ¼ cup. Enjoy on your vegan breakfast favorites, like vegan eggs benedict or on a portobello benedict. Or douse this sauce all over some steamed asparagus, roasted broccoli or your favorite veggies.

Discover more UVK recipes, like Vegan Almond Ricotta Cheese, Vegan Caesar Dressing, Lemon Tahini Dressing, Vegan Ranch Dressing and more. And thank you so much for being here 💚

Enjoy on a tasty vegan California Benedict with portobello mushroom. Yum!

Vegan Hollandaise Sauce

½ cup raw cashews

1 cup water

1 Tbsp lemon juice

2 tsp nutritional yeast

½ tsp cornstarch

½ tsp dijon mustard

½ tsp onion powder

¼ tsp turmeric powder

¼ tsp smoked paprika

¼ tsp salt

Hot sauce, to taste

1. Add all the vegan hollandaise sauce ingredients EXCEPT the hot sauce to a high speed blender, like a Vitamix or Ninja. Blend until completely smooth.

2. Pour the contents of the blender into a small saucepan. Whisk over medium heat until it reaches the consistency you like best (I whisked about 2 minutes). If it gets too thick, whisk in some additional water. Stir in hot sauce, if using.

3. Taste the vegan hollandaise sauce, and adjust seasonings (more salt? more lemon juice?). Serve.

DIY vegan eggs benedict sauce with cashews, nutritional yeast, cornstarch, lemon juice, turmeric and more