Forktionary

Vegan Hollandaise Sauce Recipe

Experience the creamy richness of hollandaise without the eggs and butter! This vibrant, vegan adaptation from Robin Robertson's "Great Sauces and Dressings from the Carb-Conscious Vegetarian" is surprisingly easy to make. A zesty blend of tofu (or sour cream), lemon, and spices creates a sauce perfect for Eggs Benedict (vegan, of course!), asparagus, or even fish. Ready in just 5 minutes!

Prep Time 5 mins
Cook Time 5 mins
Calories 68.2 kcal
Protein 7g
Rating 3.5 (2 Reviews)
Vegan Hollandaise Sauce

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Hollandaise Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vegan Hollandaise Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vegan Hollandaise Sauce

  1. Combine 1/2 cup silken tofu (or 1/2 cup vegan sour cream), 1/4 cup plant-based milk (e.g., soy, almond), 2 tablespoons lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon paprika, and a pinch of cayenne pepper in a food processor or blender.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Taste and adjust seasoning as needed. Note: Salt may not be necessary if using sour cream.
  4. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

4g

Fat

3g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Sauces Condiments Etc Easy Vegan Vegetarian Dietary Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something