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    Home » Vegan Sauces

    Vegan Hollandaise Sauce

    Published: Nov 16, 2019 Updated: Nov 11, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Hollandaise Sauce

    The most divine vegan hollandaise sauce with all the flavor you can dream of. Super easy to make and the best thing poured over roasted vegetables. 

    Vegan hollandaise sauce drizzled over a roasted mushroom and veggie stack.

    We were really thrilled with how well this vegan hollandaise sauce turned out. It’s silky and creamy and flavorful. 

    A ‘classic’ hollandaise sauce uses egg and butter and lemon juice to create an emulsion.

    Well since this is a vegan one we threw out all the rules and came up with something that has all the flavor of a hollandaise sauce but uses quite different ingredients.

    Vegan hollandaise sauce drizzled over a roasted mushroom and veggie stack.

    How To Make Vegan Hollandaise Sauce

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • This hollandaise sauce is a simple mix of raw cashews (soaked in hot water for one hour), nutritional yeast, lemon juice, white vinegar, water, turmeric, dijon mustard, garlic powder, onion powder, black salt (aka kala namak) and cayenne pepper. 
    • Add all the ingredients to the blender and blend until smooth.
    Collage of two photos showing ingredients added to blender and blended.
    • Add it to a double boiler or saucepan and gently heat over low heat. We made a homemade double boiler by placing a heat safe glass dish over a pot with a couple of inches of boiling water and let it heat gently that way, stirring all the while.
    Two photo collage showing hollandaise sauce in double boiler and heated gently.
    • You just want to heat it enough to be warmed and ready to serve. It is not supposed to be piping hot. 
    • The sauce will thicken a little while heating, this is entirely normal. 
    Two photo collage showing hollandaise sauce in double boiler with a wooden spoon.

    Pro Tips for the Best Vegan Hollandaise Sauce

    Soak the cashews for one hour in hot water. So place the raw cashews in a bowl and pour over boiling water from the kettle and then leave them to soak for one hour. 

    Soaking the cashews makes them really easy to blend up in this recipe and also makes the sauce extremely smooth. There is enough liquid added to this recipe so soaking the cashews first is not mandatory. So if you forget and you need hollandaise sauce in a hurry you can skip it. But soaking will provide a little extra in terms of a really smooth silky sauce. 

    Distilled white vinegar works best for the flavor balance here. If you have to you can switch for apple cider vinegar, but try and use white distilled vinegar if you can. 

    Turmeric is really just for color. But oh my it creates a gorgeous color here and mimics what a ‘real’ hollandaise sauce looks like. We just use a small amount in this recipe but if you hate turmeric you can omit it, but you will of course lose the yellow color. 

    Black salt (aka kala namak) is not actually black in color at all, and adds a wonderful eggy flavor to this dish! If you can’t get black salt then you can use regular salt but I really recommend you try black salt some time. It’s really amazing how much eggy flavor it provides (in a good way). 

    Vegan hollandaise sauce pouring from a jug onto roasted vegetables.

    How To Serve Vegan Hollandaise

    It’s gorgeous poured over roasted vegetables, baked potatoes, oven roasted mushrooms, roasted asparagus, alongside your favorite breakfast scramble or just to dip your baked potato fries! 

    If you love hollandaise sauce then you can pretty much serve it with anything savory! 

    Vegan hollandaise sauce drizzled over a mushroom and vegetable stack.

    Storing Tips

    Keep it stored in the fridge (covered) for up to 5 days. Give it a good stir before using. You can reheat it over a double boiler or in a saucepan over low heat, but you may need to whisk in a little water to thin it out if it starts getting too thick.

    Vegan hollandaise sauce drizzled over a mushroom and vegetable stack.

    More Vegan Sauces

    1. Tahini Sauce
    2. Vegan White Sauce
    3. Vegan Cheese Sauce (Nut Free)
    4. Vegan Mushroom Sauce
    5. Vegan Peanut Sauce
    6. Cashew Cheese Sauce

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan hollandaise sauce drizzled over a large mushroom and veggies.

    Vegan Hollandaise Sauce

    The most divine vegan hollandaise sauce with all the flavor you can dream of. Super easy to make and the best thing poured over roasted vegetables.
    4.98 from 34 votes
    Print Pin Rate
    Course: Savory, Side
    Cuisine: French-Inspired, Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 151kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Raw Cashews (150g) soaked in hot water for 1 hour
    • ¼ cup Nutritional Yeast (15g)
    • 2 Tbsp Lemon Juice
    • 1 tsp Distilled White Vinegar
    • 1 cup Water (240ml)
    • ½ tsp Turmeric
    • 1 Tbsp Dijon Mustard
    • 1 tsp Garlic Powder
    • 1 tsp Onion Powder
    • ½ tsp Black Salt Kala Namak*
    • ⅛ tsp Cayenne Pepper
    Prevent your screen from going dark

    Instructions

    • Place the cashews in a bowl and pour boiling water from the kettle over the top. Leave them to soak for one hour. Then drain the cashews.
    • Add the soaked cashews to the blender jug along with the nutritional yeast, lemon juice, white vinegar, water, turmeric, dijon mustard, garlic powder, onion powder, black salt and cayenne pepper.
    • Blend until smooth.
    • Transfer the blended sauce to a double boiler if you have one or make a homemade double boiler* by placing a heat safe dish over a pot with a couple of inches of boiling water.  Let it heat, stirring all the while, until it’s warmed through. It doesn’t need to get hot, just warm enough for serving.
    • The sauce will thicken while heating.
    • Serve over roasted vegetables or baked potatoes or anywhere you would serve a hollandaise sauce.

    Video

    Notes

    1. If a double boiler (even a homemade one) is not an option, then you can heat this in a saucepan, but make sure it’s at low heat and stir constantly until warmed through.
    2. If you don’t have black salt you can use regular salt but you will lose some of the eggy flavor.
    3. Prep time is for hands on time and does not include the time spent soaking the cashews.
    4. Leftovers will keep covered in the fridge for around 5 days. Give it a stir before using.

    Nutrition

    Serving: 1Serve | Calories: 151kcal | Carbohydrates: 9.3g | Protein: 5.5g | Fat: 11.1g | Saturated Fat: 1.9g | Sodium: 207mg | Fiber: 1.3g | Sugar: 1.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rachelle says

      January 06, 2023 at 4:50 pm

      This is delicious! My non-vegan friends prefer it over traditional hollandaise. It’s super easy to make, too. I add less water and forego the double boiler altogether and it comes out perfectly.

      Reply
    2. Mary says

      December 29, 2022 at 1:14 am

      This was so easy to make and was a hit with all! (vegan and non-vegan)5 stars

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:52 am

        Awesome! Thanks for the great review Mary!

        Reply
    3. Melanie says

      April 16, 2022 at 5:41 pm

      Really lovely! The black salt definitely gives it that eggy flavour, but it’s good without it. I reduce the turmeric ever so slightly, and increase the lemon just a tad, but I like my hollandaise more lemony than some. I used this recipe as a vegan substitute for a gruyere cheese sauce in a carmelised leek dish and it was perfect!5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 8:57 am

        Awesome! Thanks so much for sharing Melanie!

        Reply
    4. Elle says

      April 14, 2022 at 9:21 pm

      I just found this recipe, and it seems like all vegan hollandaise recipes call for cashews. I have a wicked tree nut allergy. Any alternatives?5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 9:04 am

        Hi Elle, you could try something like sunflower seeds!

        Reply
    5. Pat says

      February 13, 2022 at 8:07 pm

      Excellent sauce I served over tofu veggie scramble on English muffin for a brunch. The only change I made was pink Himalayan salt since I didn’t have black salt and it was a hit! Will definitely make this again. Thank you!5 stars

      Reply
      • Alison Andrews says

        February 17, 2022 at 12:41 pm

        So glad to hear that Pat! Thanks so much for the great review!

        Reply
    6. Alexandria Kling says

      February 01, 2022 at 11:31 am

      Sounds good, I haven’t tried it yet…. Can it be frozen and if so for how long? Thank you.

      Reply
      • Alison Andrews says

        February 02, 2022 at 8:30 am

        Hi Alexandria, I think it would be freezer friendly for 2-3 months as most cashew based recipes are, thaw it overnight in the fridge and give it a very good whisk as separation may occur. When reheating, you would likely also need to thin it out a bit.

        Reply
    7. Helen says

      December 28, 2021 at 11:49 am

      Made this for Christmas morning breakfast. I left out the cayenne because I couldn’t reach it on the spice rack. Oh my goodness, so delicious. I think I could have just eaten the whole bowl with a spoon! Will definitely make again and again!5 stars

      Reply
      • Alison Andrews says

        December 30, 2021 at 9:55 am

        Awesome! So happy you enjoyed it Helen. Thanks for the great comment and review.

        Reply
    8. Kaylie says

      November 28, 2021 at 7:38 pm

      I absolutely love this recipe! Made it a few times, always a big hit and super easy to make.5 stars

      Reply
      • Alison Andrews says

        November 29, 2021 at 12:58 pm

        Thanks so much Kaylie!

        Reply
    9. Kelsey says

      August 05, 2021 at 8:42 pm

      Is there an appropriate substitute for black salt?

      Reply
      • Alison Andrews says

        August 10, 2021 at 9:59 am

        Hi Kelsey, you can use regular salt but you will lose out on that extra eggy flavor that black salt adds.

        Reply
    10. Sara B. says

      July 11, 2021 at 6:47 pm

      Near perfect sauce for tofu Benedict! I left out the cayenne pepper because we aren’t big on spice and substituted champagne vinegar for white vinegar. Instead of heating the sauce in the double boiler, I added less water and kept blending in Vitamix until slightly warm. It was thick and smooth and creamy.5 stars

      Reply
      • Alison Andrews says

        July 12, 2021 at 10:35 am

        Fantastic! Thanks for sharing Sara!

        Reply
    11. Chris in Detroit says

      December 31, 2020 at 6:20 am

      I’ve been disappointed by other recipes for Hollandaise, but this one hits the spot. I did a few things a little differently to suit my own taste. I doubled the lemon juice to get a brighter flavor, and, to get the smoothest possible sauce, I simmered the raw cashews for the full hour rather than just soaking them. (This is based on some sad results with sauces in the past that turned out gritty.) Overall I highly recommend your recipe. Thank you.

      Reply
    12. Renee Robitille says

      December 14, 2020 at 11:20 pm

      I am experimenting to find the best hollandaise sauce and was looking forward to this, but I think it can do without the vinegar. Since it already has lemon and dijon mustard for acids. I may try it again without the vinegar.4 stars

      Reply
    13. Holly says

      December 02, 2020 at 3:09 pm

      To reheat the leftovers, do you have to do it over a double boiler as well?

      Reply
      • Alison Andrews says

        December 03, 2020 at 10:05 am

        Hi Holly, you can do it in a saucepan as well if it’s on low heat. If it is thickening too much then whisk in some water.

        Reply
    14. Rachel M. says

      October 25, 2020 at 6:04 pm

      Very yummy! Perfect for tofu scramble breakfast burritos.5 stars

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:06 am

        Thanks Rachel!

        Reply
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