This easy vegan hollandaise sauce takes just 5 minutes to make! You'll want to pour this indulgent sauce generously over your favorite veggies such as asparagus and roasted broccoli. This rich and creamy sauce is also perfect for topping off a tasty vegan "eggs" Benedict.
I'm not gonna lie to you.
The recipe for this hollandaise was sort of an accident.
It actually stemmed from some leftover vegan béchamel sauce I had in the fridge.
I'm always looking for ways to re-purpose leftovers, so one morning I decided I'd make some pan-fried tofu to go along with the béchamel.
But, as I was whisking the leftover white sauce on the stovetop, it hit me...
"I could totally turn this into hollandaise," I thought.
So, I added some lemon, Dijon mustard and turmeric for color.
I have to say I was pretty impressed how reminiscent of hollandaise it actually was.
It was just a little too thick, so the next time around I made some adjustments and this creamy, dreamy sauce was born!
So, what exactly is hollandaise sauce anyway?
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 using the full fat variety as it is super 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
- Freshly Ground Black Pepper (optional)
Step-by-step instructions for making this recipe
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.
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. Sauce will continue to thicken as it sits off of the heat.
Stir in black pepper to taste as well as more salt if desired.
What can I use this sauce for?
This vegan sauce is the perfect way to liven up your veggies. Use it on roasted broccoli, steamed artichokes or our air fryer asparagus.
Of course, the traditional sauce is famous for its key role in eggs Benedict and this vegan version is no exception. A vegan "eggs" Benedict with this veganized hollandaise makes a killer breakfast or brunch!
Storing and reheating leftovers
Store unused sauce in an airtight container in the refrigerator for up to 3 days.
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.
You might also enjoy:
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 - full fat, brought to room temperature or warmed but not hot or boiling (I used Oatly brand; if necessary, ensure the brand you are using is certified GF)
- 3 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard (use certified GF if needed)
- ⅜ teaspoon turmeric
- ¼ teaspoon fine sea salt or kosher salt, plus more to taste if desired
- 1 pinch cayenne pepper
- Freshly ground black pepper to taste (optional)
- 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.
- 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 black pepper to taste as well as more salt if desired.
(Please refer to the post above for instructional photographs for this recipe)
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