Vegan Hollandaise Sauce (wfpb, gluten free, oil free) - Ve Eat Cook Bake (2024)

Vegan hollandaise sauce without eggs or dairy products and still has an authentic taste that you can only dream of.

This tasty, lactose-free hollandaise comes together in a few minutes and tastes great classically with asparagus.

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You can use the sauce as a dip or as a sauce over your next grain bowl.

This plant based hollandaise is oil-free, gluten-free, soy-free and, if desired, nut-free.

A hollandaise sauce is one of the most popular sauces to go with asparagus.

And just because we make it without animal products, we don't have to live without a great sauce. And we can make this with whole food plant based ingredients.

Ingredients

Now let's take a look at the ingredients that go into this incredibly creamy dairy-free hollandaise sauce.

You can find the exact quantities below in the recipe card.

Cashews

Vegetable Broth

Nutritional Yeast

White Wine Vinegar

Dijon Mustard

Turmeric

Nutmeg

Onion Powder

Garlic Powder

White Pepper

Substitutions

Now let's get down to what ingredients you can swap out.

Cashews

For a nut-free or budget-friendly alternative, use sunflower seeds and white beans. Here I recommend ⅔ cup (volume 160 ml) sunflower seeds and ½ cup (volume 120 ml) white beans.

Proceed as in the recipe.

White Wine Vinegar

Instead of white wine vinegar, you can also use a small dash of vinegar essence or apple cider vinegar.

Turmeric

The turmeric powder is used to give the vegan hollandaise sauce as great a color as you know it from the hollandaise. You can also omit the powder. However, the color will then be slightly different.

Variations

Again, let's take a quick look at the variations.

With this great vegan hollandaise sauce recipe, no adjustments are necessary for a gluten-free, paleo and keto version.

If you want to prepare it nut-free, you can already see how you can make the sauce nut-free under Substitution Cashews.

Instructions

Take the cashew nuts or sunflower seeds and add them to a high speed mixer.

Add vegetable stock, yeast flakes, white wine vinegar, dijon mustard, turmeric powder, a pinch of nutmeg, garlic powder, onion powder, white pepper and mix until super creamy.

Bring to a oil over medium heat so that it thickens just enough to create a creamy sauce. If it gets too thick, add a little more vegetable stock; if it is too runny, let it boil and thicken a little more.

Enjoy it with asparagus and boiled potatoes.

Prepare in advance

You can prepare this vegan hollandaise sauce in advance.

Here you have a great meal prep recipe. Maybe the sauce thickens a little. But you can easily fix this by adding a sip of water.

Storage

This vegan Hollandaise sauce is great to store.

How to refrigerate it?

The leftovers of the vegan hollandaise sauce can be stored in the refrigerator. Simply put in an airtight container and refrigerate.

So this sauce recipe is suitable as a Meap Prep.

How to freeze it?

You can also prepare this sauce in large quantities and then freeze it. Simply put in portions in containers and freeze. The vegan hollandaise sauce keeps there for about 3 months.

Thaw in the refrigerator overnight to warm up and then heat in a saucepan over medium heat.

Serving Options

You can't just serve this sauce over asparagus. There are more options available. The Hollandaise Sauce tastes great with:

Roasted Vegetables

Vegan Fried Egg, such as Eggs Benedict.

Potato Wedges

Scrambled Tofu

With everything hearty

Tips

Depending on the high-performance mixer, I recommend you soak the cashews.

I like the sauce best with white wine vinegar. You can also use apple cider vinegar.

More vegan Recipes

Pesto

Lasagna Bolognese

Potato Salad

Have you tred the recip

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📖 Recipe

Vegan Hollandaise Sauce

Yield: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Vegan hollandaise sauce without eggs or dairy products and still has an authentic taste that you can only dream of.

This tasty, lactose-free hollandaise comes together in a few minutes and tastes great classically with asparagus.

You can use the sauce as a dip or as a sauce over your next grain bowl.

Ingredients

• 1 cup (150g) cashews or sunflower seeds
• 1,5 cups (375ml) veggie broth
• 3 tablespoon nutritional yeast
• 2 tablespoon white wine vinegar
• 2 teaspoon Dijon mustard
• ¼ teaspoon turmeric
• a pinch nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon white pepper

Instructions

Take the cashew nuts or sunflower seeds and add them to a high speed mixer.

Add vegetable stock, yeast flakes, white wine vinegar, dijon mustard, turmeric powder, a pinch of nutmeg, garlic powder, onion powder, white pepper and mix until super creamy.

Bring to a oil over medium heat so that it thickens just enough to create a creamy sauce. If it gets too thick, add a little more vegetable stock; if it is too runny, let it boil and thicken a little more.

Enjoy it with asparagus and boiled potatoes.

Notes

More Tips in the Post above!

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