Vegan Hollandaise Sauce Recipe: Silky Plant-Based Indulgence

This plant-based version delivers all the richness of classic hollandaise without any dairy or eggs. I’ve tested countless blends and this one nails the silky texture and tangy depth you expect.

Using aquafaba or cashews as a base creates a stable emulsion that holds beautifully. The result is a smooth, buttery sauce perfect for elevating any dish.

Ingredients for Vegan Hollandaise Sauce

Ten plant-based ingredients blend into a luscious, dairy-free sauce with perfect tang.

The cashews are the foundation here. Raw and unsalted is key—roasted or salted throws off the flavor balance. I grab mine from Whole Foods bulk bins or Thrive Market for the best quality. Soaking softens them for that ultra-silky texture, so don’t skip it (hot water speeds it up). Aquafaba from canned chickpeas works, but low-sodium avoids a metallic aftertaste.

No cashews? Silken tofu at 1:1 ratio gets you close but with less richness. Swap nutritional yeast for white miso paste if you want a deeper umami punch. Out of Dijon? Yellow mustard plus a pinch of dry mustard powder works in a pinch. The vinegar can be any light variety—rice vinegar adds a nice brightness. For the vegan butter, Miyoko’s or Earth Balance melt the best.

This keeps 4-5 days in the fridge, though it thickens over time. Thin with warm water before using. For longer storage, freeze in ice cube trays for up to 3 months. The color fades slightly but the flavor holds.

Step-by-Step Instructions for Vegan Hollandaise Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Cashew Base

Begin by soaking the 1 cup Raw Cashews in hot water for 15 minutes. This softens them for blending, ensuring a silky smooth texture. Drain thoroughly and transfer to a high-speed blender.

Add the 0.5 cup Aquafaba to the blender. This chickpea brine acts as the egg replacement, providing structure and emulsifying power to the sauce. The mixture should look slightly foamy at this stage.

Step 2: Build the Flavor Foundation

To the blender, add the 2 tbsp Nutritional Yeast, 1 tbsp Dijon Mustard, 2 tbsp Lemon Juice, and 1 tbsp White Wine Vinegar. These ingredients create the tangy, umami-rich base characteristic of hollandaise.

The nutritional yeast contributes a subtle cheesy depth, while the mustard adds a gentle sharpness. The lemon juice and vinegar provide the necessary acidity to balance the richness of the sauce.

Step 3: Emulsify with Vegan Butter

With the blender running on low, slowly drizzle in the 0.5 cup Melted Vegan Butter. This gradual addition is crucial for creating a stable emulsion. As you add the butter, the mixture will thicken and become creamy.

Add the 0.25 tsp Turmeric, 0.5 tsp Sea Salt, and 0.125 tsp Cayenne Pepper during this process. The turmeric provides the signature yellow color, while the salt and cayenne add the final touches of seasoning.

Step 4: Blend to Silky Perfection

Increase the blender speed to high and blend for 1-2 minutes until completely smooth. The sauce should be thick, creamy, and pourable, with no visible cashew pieces. Taste and adjust the seasoning if needed.

If the sauce is too thick, add a teaspoon of warm water and blend again. If it’s too thin, blend in an additional 1-2 tablespoons of melted vegan butter until you reach the desired consistency. Serve warm over your favorite dishes.

Creative Variations of vegan hollandaise sauce

Citrus Herb Twist

Swap the lemon juice for lime juice and add 1 tbsp fresh dill or tarragon to the blender. This brightens the flavor and pairs beautifully with seafood dishes. I love this version over grilled asparagus or vegan crab cakes. 🌿

Spicy Chipotle Version

Add 1-2 tsp chipotle powder or 1 tbsp adobo sauce from canned chipotles for a smoky heat. This works wonders with Mexican-inspired dishes like tofu scramble breakfast tacos. The smokiness complements the creamy base perfectly.

Garlic Lovers’ Variation

Blend in 2-3 roasted garlic cloves for a deep, mellow garlic flavor. I roast mine with a drizzle of olive oil at 400°F for 20 minutes until golden. This version is amazing on garlic bread or roasted vegetables.

Avocado Richness

Add ½ ripe avocado to the blender for extra creaminess and healthy fats. This makes the sauce thicker, so you may need to add a splash of warm water. It’s particularly delicious on vegan Benedict or as a dip for crispy potatoes.

Tahini Swirl

Replace ¼ cup of the melted vegan butter with tahini for a nutty depth. This Middle Eastern-inspired twist pairs wonderfully with falafel or roasted eggplant. The tahini adds a subtle bitterness that balances the sauce’s richness.

Coconut Milk Base

For a nut-free option, use ½ cup full-fat coconut milk instead of cashews. The coconut flavor is mild but adds a tropical note. This works especially well with Caribbean or Thai-inspired dishes. 🥥

Frequently Asked Questions