Eggless Hollandaise Sauce Recipe (also Dairy-Free & Plant-Based)

Some of you are vegan, some of you are allergic to eggs, some of you are eating more plant-based, and some of you have simply run out of eggs! No matter the reason, this eggless hollandaise sauce recipe is ready for the rescue. It’s not only egg-free, it’s also dairy-free, gluten-free, and soy-free. But it isn’t shy on flavor.

Eggless Hollandaise Sauce that’s Rich, Creamy, and Oh-So Easy

One of the most prolific vegan authors is Robin Robertson. She’s developed so many recipes, that she was able to compile a cookbook entitled 1,000 Vegan Recipes. Over the years, I’ve barely made a dent in this collection, but I have tried a handful of the recipes. Some very memorable ones include the Creamy Artichoke Dressing, Five-Spice Walnuts, and the Hollandaze Sauce (aka vegan hollandaise sauce).

I originally shared this recipe more than a decade ago with Robin’s permissions. Today, I’m giving this post a big update and re-posting it in time for the holidays. Even if you enjoy eggs in the future, I’m sure you’ll return to this eggless hollandaise sauce. It’s quite delicious! I’ve adapted it over the years, and now make this Healthy Vegan Hollandaise Sauce Recipe regularly for veggie bowls. But Robin’s original is below.

Special Diet Notes: Vegan Hollandaise Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, gluten-free, vegan, plant-based, and vegetarian. Optionally soy-free.

Eggless Hollandaise Sauce (Plant-Based)

Prep time

10 mins

Total time

10 mins

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.

Author: Robin Robertson

Recipe type: Sauce

Cuisine: American

Serves: 1½ cups

Ingredients

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

Instructions

In a high-speed blender or food processor, process the cashews to a fine powder.
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.
Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.

Notes

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.