Publised on 30/08/2023. Last Updated on 30/08/2023 by Richard
Quick, easy, delicious vegan hollandaise sauce for all your brunch needs! Tangy and velvety smooth. No cashews and no tofu required.
Finally, a vegan hollandaise sauce recipe you'll ACTUALLY make! No need to soak any cashews or blend any tofu! Just whip up a batch of super smooth tangy vegan hollandaise in 5 minutes! Perfect for drizzling over steamed veggies or for serving with the perfect vegan eggs benedict.
You'll be SHOOK by how silky smooth and velvety this vegan hollandaise is with not even a hint of greasiness! And what's more, it's easy to make in advance too! Store in a jar in the fridge and heat up whenever you need it!
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🧈 Vegan Hollandaise Sauce Ingredients
I deliberately did my best to make this recipe with the least number of ingredients possible. Hollandaise sauce is usually a very simple recipe which obvs uses egg yolks (gross). Most vegan hollandaise sauce recipes use either cashews, tofu or plain flour to get a thick creamy sauce. But not me!
As always, the full list of ingredients is at the bottom of the page. But for now, here's everything you'll need to make this recipe:
- plant milk
- cornstarch
- vegan mayonnaise (I use Hellmann's)
- vegan butter (I use Flora Plant)
- white wine vinegar
- lemon juice
- cayenne pepper
- kala namak
🥣 Vegan Hollandaise Sauce Method
Let me give you a little breakdown of how to make this vegan hollandaise sauce recipe. Trust me, it's far easier than you think!
1. First, we're going to place our vegan butter and vegan mayonnaise in a heatproof bowl and sit it over a double boiler. Melt these down and whisk together until smooth. Next we're going to add a cornstarch slurry and cook until thickened.
2. Once the sauce has thickened, we're going to add our big flavour makers! Vinegar and lemon juice for tanginess, cayenne pepper for heat and kala namak for that eggy flavour! And that's it! You're done!
🔀 How to Store and Reheat
The best bit about this vegan hollandaise recipe is that it's easy to keep and reheat! This means you can prep in advance and have a batch ready for breakfast.
To store, keep in a sealed jar in the fridge. To reheat, just spoon the sauce into a heatproof bowl and place over a pan of simmering water. Whisk until smooth and heated sufficiently then serve!
🔪 Equipment
Here's everything you'll need to make a gorgeous batch of vegan hollandaise sauce.
- 1 Small saucepan
- 1 Heatproof Bowl
- 1 Whisk
🤷♀️ Vegan Hollandaise Sauce FAQs
A: Traditionally, hollandaise is made from butter, egg yolks, vinegar and lemon juice.
A: This recipe uses vegan butter, vegan mayonnaise as well as plant milk and corn starch for a smooth, delicious mouthfeel.
Love a good vegan saucy sauce?? Why not try making my Vegan Buffalo Sauce, my Vegan Peppercorn Sauce or my Vegan Gochujang Mayo!
Vegan Hollandaise Sauce
Equipment
- 1 Small saucepan
- 1 Heatproof Bowl
- 1 Whisk
Ingredients
- 1 tablespoon plant milk
- ¼ teaspoon cornstarch
- 60 ml vegan mayonnaise I use Hellmann's
- 40 g vegan butter I use Flora Plant
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon juice
- Pinch cayenne pepper
- ⅛ teaspoon kala namak
Instructions
- Place a small saucepan over a high heat and add an inch of water. Bring to the boil and then reduce the heat to low.
- In a small bowl, whisk together the plant milk and the cornstarch. Set aside.1 tablespoon plant milk, ¼ teaspoon cornstarch
- Place the vegan mayonnaise and vegan butter in a heatproof bowl and sit it on top of the saucepan of simmering water. Whisk until the vegan butter is melted and the mixture is smooth.60 ml vegan mayonnaise, 40 g vegan butter
- Add the plant milk/cornstarch mixture and continue whisking until the mixture has thickened to a smooth, glossy sauce. Don't worry if the mixture appears to split, just keep whisking and the mixture will thicken.
- Once the sauce has thickened, whisk in the remaining ingredients until smooth. Remove the bowl from the saucepan and serve warm.1 teaspoon white wine vinegar, 1 teaspoon lemon juice, Pinch cayenne pepper, ⅛ teaspoon kala namak
- Note: Store any extra vegan hollandaise sauce in a jar in the fridge. When you're ready to reheat the sauce, spoon it into a heatproof bowl and place over a pan of simmering water again. Whisk until smooth.
Zakiya Kantako
I love this recipe the only thing that I would add is that I added a little bit more of everything until I got the thicker consistency that I was looking for, and I added lemon pepper to give it that extra lemon flavor that hollandaise usually has I don’t know if anybody else tried this, but it’s definitely banging in my opinion Thank you for the recipe!!!!!!!
Eva
Mine didn't get thick either_
Eva
Mine didn't get thick either
H
Great flavor but didn’t thicken at all despite me following the recipe to a t.
Deborah
I am having the same problem. Great taste, but split and never came back. I even tried adding a bit of perfected xanthan gum and some 210S and it is just not helping. Help!
Shannon
We wanted to drink this it was so good
Jennifer
I didn’t have everything needed, so I swapped cayenne pepper for paprika, but added about 1/4 tablespoon (using the 2x measurements) and swapped white wine vinegar for apple cider vinegar, also added a splash more lemon juice. Was absolutely delicious with the juicy marbles vegan steaks. Will add those missing ingredients to my shopping list for future! Thank you
Dominique Nieto Banhegyi
Genius
Jordan vukomanovic
Couldn't get it to thicken to save my life
Kellie
Absolutely delicious and comes together real quick. 10/10