Name: Easy Vegan Hollandaise: Creamy Perfection in 5 Mins!
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 ½ Tbsp vegan butter; 1 tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free); 1/2 cup unsweetened plain almond milk*; 1/4 cup water; 1 tsp lemon juice; 1 tsp dijon mustard; 1/8 tsp sea salt (plus more to taste); 1/8 tsp garlic powder; 1 ½ tsp nutritional yeast

Creating a truly rich and creamy vegan hollandaise sauce hinges on two key factors: using a good quality vegan butter and knowing exactly when to pull it off the heat to achieve that perfect velvety consistency. This vegan hollandaise recipe delivers on both, proving that plant-based doesn’t mean compromising on classic flavors. This particular vegan hollandaise stands out for its simplicity and speed, making it an ideal choice for busy brunch mornings or as an impromptu addition to roasted vegetables. It’s designed to be effortlessly smooth and tangy, a staple for anyone seeking a dairy-free alternative.

⏱ Time: 10 min

👥 Servings: 4-6

📊 Level: Easy

🥗 9 ingredients

Easy Vegan Hollandaise: Creamy Perfection in 5 Mins!

Vegan Hollandaise: whip up this rich, creamy dairy-free sauce in just 5 minutes. Perfect for brunch or roasted vegetables, improve your plant-based meals effortlessly.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 6

Course: Sauce

Calories: 70

Ingredients Method Notes

Ingredients

1 ½ Tbsp vegan butter
1 tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
1/2 cup unsweetened plain almond milk*
1/4 cup water
1 tsp lemon juice
1 tsp dijon mustard
1/8 tsp sea salt (plus more to taste)
1/8 tsp garlic powder
1 ½ tsp nutritional yeast

Method

Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.
Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools).
Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
Serve warm on roasted asparagus, Vegan “Eggs” Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).
Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

Notes

– For the creamiest vegan hollandaise, ensure all your liquid ingredients are at room temperature before combining them. This helps prevent lumps and promotes a smoother emulsion.
– Don’t walk away! Whisk continuously over low-medium heat; I’ve found that steady, gentle whisking is key to preventing the sauce from sticking or separating.
– If your vegan hollandaise becomes too thick upon cooling, simply whisk in a tablespoon of warm water or almond milk during reheating to restore its silky texture.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the creamiest vegan hollandaise, ensure all your liquid ingredients are at room temperature before combining them. This helps prevent lumps and promotes a smoother emulsion.
Don’t walk away! Whisk continuously over low-medium heat; I’ve found that steady, gentle whisking is key to preventing the sauce from sticking or separating.
If your vegan hollandaise becomes too thick upon cooling, simply whisk in a tablespoon of warm water or almond milk during reheating to restore its silky texture.

This easy vegan hollandaise transforms simple ingredients into a luxurious sauce. Experiment with a dash of smoked paprika for a different twist. Enjoy!