Eggless Hollandaise Sauce (Plant-Based)
Prep time
Total time
This recipe is just slightly adapted from 1,000 Vegan Recipes. It has a rich consistency and full-flavored finish to enhance vegetables, "eggs" benedict, and many other dairy-free and vegan dishes.
Recipe type: Sauce
Cuisine: American
Serves: 1½ cups
  • ¾ cup unsalted raw cashews
  • ½ cup hot water
  • 3 tablespoons nutritional yeast
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon yellow mustard
  • ½ teaspoon salt
  • ⅛ teaspoon turmeric
  • Pinch ground cayenne
  • 3 tablespoons dairy-free buttery spread
  1. In a high-speed blender or food processor, process the cashews to a fine powder.
  2. Add the hot water, nutritional yeast, lemon juice, mustard, salt, turmeric, and cayenne to the cashew powder and blend until smooth. Add the buttery spread and blend until smooth.
  3. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.
Editor's Note: This sauce will thicken as it sits, particularly if you refrigerate it. If it becomes too thick, you can simply blend in more water or unsweetened milk beverage until it's smooth and pourable.
Recipe by Go Dairy Free at