Vegan Hollandaise Sauce

Vegan Hollandaise Sauce

Vegan Hollandaise Sauce Recipe


Vegan Hollandaise Sauce is a delicious and creamy plant-based alternative to the classic French sauce. This vegan version is made using a base of vegan butter and a combination of nut milk, dijon mustard, and nutritional yeast for a savory, rich flavor. The sauce is perfect for pouring over vegan meals, such as asparagus, broccoli, or roasted potatoes. It’s also great for dipping artichoke leaves or served alongside vegan breakfast dishes such as tempeh bacon and tofu scramble.


  • 1/2 cup vegan butter
  • 1/2 cup almond milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Start by melting the vegan butter in a small saucepan over low heat. Once melted, add the almond milk, Dijon mustard, nutritional yeast, apple cider vinegar, garlic powder, salt, and black pepper. Whisk together until all of the ingredients are fully combined and the sauce is well blended. Turn the heat up to medium and cook for 5 to 7 minutes, stirring frequently, until the sauce is thick and creamy.

Once the sauce is the desired thickness, remove it from the heat. It will thicken more as it cools. Serve the hollandaise sauce immediately or store in an airtight container in the refrigerator for up to five days. When you are ready to use it, just reheat gently in a small saucepan over low heat.

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