This vegan hollandaise sauce is delicious and ready in under 5 minutes! This recipe is so easy that you're going to start putting hollandaise sauce on everything!
The Details
I love hollandaise sauce, I mean we're biologically wired to enjoy it. It hits all 4 of our taste centers (Salt, Fat, Acid, Heat) so it's pretty hard not to like it, which explains why hollandaise sauce is so popular!
I have shied away from making vegan hollandaise sauce because it always seemed too complicated. Even the original recipe isn't necessarily easy. But I was craving eggs benedict so I decided to give it a shot. I found out that a lot of people were using a new technique to make hollandaise sauce with a blender which is an absolute game changer!
How To Make Vegan Hollandaise Sauce
This is not the conventional way of making hollandaise sauce. This is the new age way, which is much simpler and provides exquisite results. It may seem weird to blend all of the ingredients but you just have to trust me on this one!
The sauce becomes thicker the longer you blend it. If you'd like a thinner sauce, blend for only 30 seconds or add a few drops of water during the blending process.
Ingredients for Vegan Hollandaise Sauce
- Unsalted Vegan Butter
- Just Egg Liquid
- Lemon Juice
- Dijon Mustard
- Cayenne
- Salt
Kitchen Equipment I used for recipe:
- Blender - I’m a huge fan of the “Ninja” products and this blender is no exception. When I first started to take food and recipe development more seriously I knew I needed to upgrade my terrible $40 blender but couldn’t justify splurging on a Vitamix. I read a ton of comparisons and review and this Ninja blender stacks up nicely with the Vitamix and is a huge upgrade to a regular blender with a great entry price point.
Instructions for Vegan Hollandaise Sauce
- In a small saucepan melt vegan butter on medium-high heat.
- While the butter melts, add the rest of the hollandaise sauce ingredients to a blender and blend for 5 seconds.
- Once the butter is hot, slowly add it to the blender with the rest of the ingredients on medium speed. Blend together until emulsified, about 1 minute.
- Serve hot with your favorite dishes!
Full Measurements & Instructions Below!
Commonly Asked Vegan Hollandaise Sauce Questions
How to store vegan hollandaise sauce?
You can store this sauce in a container in the fridge for up to 5 days. Reheating is easy in a saucepan on medium heat for 5 minutes. If you'd like more sauce you can add more butter and lemon juice accordingly.
Can you make it ahead of time?
Yes you can make this vegan hollandaise sauce ahead of time, although it is best enjoyed hot and fresh. Since it is so quick and easy to make I recommend making it fresh if possible.
What can you put vegan hollandaise sauce on?
Most people think of eggs benedict when they think of hollandaise sauce but this sauce is so delicious you'll want to put it on everything! Here are some of my favorite things to put vegan hollandaise sauce on:
- Roasted Asparagus
- Steamed Broccoli
- Carrot Lox
- Vegan Eggs Benedict
- Breakfast Pizza
- Seitan Steak
- Mushrooms
- Homefries
- Breakfast Bagel
Vegan Hollandaise Sauce
Ingredients
- 9 tablespoon Just Egg
- ½ cup Unsalted Vegan Butter hot, melted
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 pinch Cayenne
- 1 pinch Salt
Instructions
- In a small saucepan melt vegan butter on medium-high heat.½ cup Unsalted Vegan Butter
- While the butter melts, add the rest of the hollandaise sauce ingredients to a blender and blend for 5 seconds.9 tablespoon Just Egg, 1 tablespoon Lemon Juice, 1 teaspoon Dijon Mustard, 1 pinch Cayenne, 1 pinch Salt
- Once the butter is hot, slowly add it to the blender with the rest of the ingredients on medium speed. Blend together until emulsified, about 1 minute.
- Serve hot with your favorite dishes!
Nutrition
If you try this recipe, please leave a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.
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Karen
Was surprised how easy it was to make and honestly just as delicious as Sunday morning breakfast used to be at grandmas.
Jenny Burke
This turned out so well! I wasn’t sure how it would thicken up but it really did get that fluffy classic texture!! And the buttery lemony flavour is delicious on top of my Benny or even to dip home fries into! Sooo goooood!