Vegan hollandaise sauce is a saucy French Staple that you can easily veganize! This vegan hollandaise sauce is perfect, and i’m not exaggerating–it’s the best.
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Hollandaise sauce is a French creation, isn’t French food just gorgeous, elegant and flavorful?
If you’re plant-based, you may think that French food (especially an egg yolk and butter-based sauce such as hollandaise) is completely off limits, but nothing could be further from the truth! With a few tweaks, you can get a similar, and in my humble opinion, WAY BETTER, flavor. Hollandaise sauce is usually the key ingredient in traditional eggs benny, but it’s also bangin’ on some english muffins with asparagus and tempeh bacon, you feel me?
HOW TO MAKE VEGAN HOLLANDAISE SAUCE
There’s a very key ingredient in my vegan hollandaise sauce, and it’s black salt, also known as kala namak mineral salt.
If you’ve never heard of black salt, here are a few things you should know:
- It’s sometimes called Himalayan black salt, sulemani namak, and kala loon.
- It tastes and smells just like egg.
- It’s volcanic rock salt and contains sulfates, iron and magnesium. This is what gives it that “egg” flavor and smell.
- It’s not black, it’s much more pink with flecks of black.
- You can’t make vegan hollandaise sauce without it. You can try, but you won’t get an authentic-tasting result.
In addition to black salt, you’ll need:
- Raw cashews
- Lemon juice
- Vegan butter, melted (or regular butter if you’re vegetarian)
- Apple cider vinegar
- Dijon mustard
- Smoked paprika
You’ll combine all of the ingredients in a blender or food processor until it’s completely smooth. Then heat in a saucepan before serving.
It couldn’t be easier, and it’s much easier than “real” hollandaise sauce, because you don’t have to worry about separation.
HOW TO USE VEGAN HOLLANDAISE SAUCE
I like to use my hollandaise sauce on vegan breakfast sandwiches. I make mine with english muffins, tempeh bacon or bourbon and maple breakfast sausage, spinach, and tomato. It’s also elegant and pretty on asparagus with some Everything But the Bagel seasoning blend from Trader Joe’s.
HELPFUL INGREDIENTS + TOOLS
IF YOU LOVE THIS RECIPE
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Vegan Hollandaise Sauce
- 1/2 cup raw cashews soaked for 2 hours or boiled for 10 minutes
- 1/2 cup filtered water
- 2 tbsp plant-based butter melted
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1/4 tsp kala namak mineral salt linked in blog post
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1 lemon juiced
- Combine all of the ingredients in a blender or food processor until completely smooth.
- Add the mix to a saucepan and heat until warm (about five minutes).