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Vegan hollandaise sauce drizzled over a large mushroom and veggies.
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4.98 from 43 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Savory, Side
Cuisine: French-Inspired, Vegan
Diet: Vegan
Servings: 6
Calories: 151kcal

Ingredients

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