This easy vegan Hollandaise sauce takes just 5 minutes to make! You'll want to pour this tangy sauce generously over your favorite veggies such as asparagus and broccoli. This creamy sauce is also perfect for topping off a tasty vegan "eggs" Benedict.Jump to Recipe
There's just something about topping off a dish with a delicious sauce.
And this creamy, dreamy vegan Hollandaise sauce is no exception.
Aside from being dairy-free, egg-free and completely vegan, what's great about this recipe is that it's thickened with chickpea flour making it also gluten-free!
What is Hollandaise sauce?
Traditional Hollandaise is one of the five mother sauces in French cuisine.
The main ingredients are melted butter, egg yolks and lemon juice.
It also typically contains cayenne pepper and salt, but some recipes call for Dijon mustard and/or black pepper as well.
Of course, to make it vegan, we have to remove two of the main ingredients - butter and egg yolks.
But with a little creativity, this not-so-vegan sauce can easily be made totally vegan while still tasting similar to the original.
Ingredients you’ll need
- Olive Oil or Vegan Butter
- Chickpea Flour - I'm convinced chickpea flour is a miracle worker. Not only does it work as a gluten-free flour, it's also often used in vegan cooking/baking as a binder and leavener. It's also great for making vegan omelets or crepes. Here, it works as an emulsifier and helps thicken the sauce.
- Oat Milk - If you haven't tried oat milk yet, it's literally my dairy-free milk dream come true. In this recipe, the oat milk helps make the sauce creamy and its creaminess helps replace some of the oil or butter since the traditional recipe uses quite a bit more. Just be sure you are not using the light variety as the regular and full fat varieties are more creamy and perfect for replacing traditional dairy milk. I suggest Oatly brand which boasts using certified gluten-free oats for its U.S. products.
- Freshly Squeezed Lemon Juice
- Dijon Mustard
- Turmeric - Turmeric is what gives the sauce it's yellow color. In the traditional version, the color would have come from the egg yolks.
- Cayenne Pepper
How to make vegan Hollandaise - step by step
Heat olive oil or melt butter in a 2-qt. or 3-qt. saucepan over medium heat.
Once the oil is heated or butter is melted, whisk in the chickpea flour.
Whisk constantly until smooth and lightly golden in color but not burned, about 1 minute to 1 minute and 30 seconds.
Whisk in the milk.
Then, add the lemon juice, mustard, turmeric, salt and cayenne pepper.
Whisk to combine.
Bring to a boil, whisking constantly.
Once boiling, whisk for 30 seconds and then remove from heat.
The sauce will continue to thicken as it sits off of the heat.
Be sure the milk is at room temperature or warmed. Using cold milk will cause the flour and oil/butter mixture to clump up. But if this happens, don't fret! Continuous whisking while heating the sauce will cause the clumps to break down during cooking.
What can I use this sauce for?
Of course, the traditional sauce is famous for its key role in eggs Benedict and this vegan version is no exception.
Our vegan eggs Benedict with this veganized Hollandaise makes an awesome breakfast or brunch. 🙂
Storing and reheating leftovers
Store unused sauce in an airtight container in the refrigerator for up to 3 days.
The sauce can be reheated on the stovetop, whisking or stirring frequently until warmed throughout or in the microwave in 30-second intervals until warmed throughout.
Vegan Hollandaise Sauce
- 2 tablespoon olive oil or vegan butter (use soy-free/nut-free vegan butter to keep this recipe soy-free and nut-free)
- 1 ½ tablespoon chickpea flour (aka garbanzo bean flour)
- 1 cup unsweetened, plain oat milk, brought to room temperature or warmed but not hot or boiling (use regular or full fat variety, not light; I used Oatly brand; if necessary ensure the brand you are using is certified GF if needed)
- 3 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ⅜ teaspoon turmeric
- ¼ teaspoon fine sea salt or kosher salt, plus more to taste if desired
- 1 pinch cayenne pepper
- Heat olive oil or melt butter in a 2-qt. or 3-qt. saucepan over medium heat.
- Once the oil is heated or butter is melted, whisk in the chickpea flour. Whisk constantly until smooth and lightly golden in color but not burned, about 1 minute to 1 minute 30 seconds.
- Whisk in the milk, lemon juice, mustard, turmeric, salt and cayenne pepper.
- Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat. Sauce will continue to thicken as it sits off of the heat. Stir in more salt to taste, if desired.
(Please refer to the post above for instructional photographs for this recipe)
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