Vegan hollandaise sauce

Vegan Hollandaise Sauce

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 6


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.



  1. 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.
  2. 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.
  3. Blend until smooth.
  4. 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.
  5. The sauce will thicken while heating.
  6. Serve over roasted vegetables or baked potatoes or anywhere you would serve a hollandaise sauce.


*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.

*If you don’t have black salt you can use regular salt but you will lose some of the eggy flavor.

*Prep time is for hands on time and does not include the time spent soaking the cashews.

*Leftovers will keep covered in the fridge for around 5 days. Give it a stir before using.

  • Category: Side, Savory, Gluten-Free
  • Method: Blender
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 6)
  • Calories: 151
  • Sugar: 1.6g
  • Sodium: 207mg
  • Fat: 11.1g
  • Saturated Fat: 1.9g
  • Carbohydrates: 9.3g
  • Fiber: 1.3g
  • Protein: 5.5g

Keywords: vegan hollandaise sauce