This rich, creamy, lick-it-from-the-spoon recipe is inspired by the vegan hollandaise sauce in our cookbook, but we adjusted the flavors and simplified it even more!
Just 8 ingredients, 1 pan, and 10 minutes required for this decadent sauce that gives the real thing a run for its money. Let us show you how it’s done!
What is Hollandaise Sauce?
Classic hollandaise sauce is made from egg yolk, melted butter, lemon juice (or another acidic ingredient), salt, and spices. It gets emulsified until creamy and is best known for being served over Eggs Benedict.
From French, the name translates to “Hollandic sauce,” implying Dutch origin, but it’s unclear if that’s where it began. The first recorded recipe was in a 1651 French cookbook, and a similar recipe appeared in a Dutch cookbook shortly after, in 1667. Along the way, hollandaise sauce made its way onto the list of the French mother sauces (basic sauces that are the basis for other more complex ones).
The following is our plant-based take on hollandaise sauce made without the eggs or (dairy) butter, but with similar flavor, texture, and uses!
How to Make Vegan Hollandaise Sauce
This vegan hollandaise sauce starts with making a roux by melting vegan butter in a skillet and whisking in your choice of all-purpose flour or a gluten-free flour blend (we used our DIY Gluten-Free Flour Blend). While the vegan butter provides richness, the flour helps the sauce thicken.
Next, we add in (unsweetened plain) almond milk for a creamy element, plus water to provide enough liquid while keeping it neutral in flavor. Other dairy-free milks should work in place of almond milk — just make sure to use one that’s neutral in flavor and not sweetened!
The remaining ingredients are lemon juice and dijon mustard for classic hollandaise flavor, plus sea salt because always, garlic powder for a savory endnote, and nutritional yeast for depth of flavor and a beautiful subtle yellow color.
Heat the mixture for a few minutes until thickened, and serve anywhere you’d want classic hollandaise!
We hope you LOVE this vegan hollandaise sauce! It’s:
& Quick and easy!
It’s delicious on roasted asparagus, Vegan “Eggs” Benedict, or traditional Eggs Benedict (if you’re dairy-free but not vegan).
More Creamy Vegan Sauces
- Vegan Bechamel Sauce
- 5-Minute Vegan Caesar Dressing
- How to Make Tahini Dressing
- 4-Ingredient Dill Garlic Sauce
- Easy Vegan Aquafaba Mayo
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Hollandaise Sauce
- 1 ½ Tbsp vegan butter (we like Miyoko’s Hint of Sea Salt)
- 1 Tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
- 1/2 cup unsweetened plain almond milk* (or other neutral-flavored dairy-free milk of choice)
- 1/4 cup water
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/8 tsp sea salt (plus more to taste)
- 1/8 tsp garlic powder
- 1 ½ tsp nutritional yeast
- Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.
- Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools). Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
- Serve warm on roasted asparagus, Vegan "Eggs" Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).
- Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.
*Some brands of dairy-free milk have a stronger flavor than others. We recommend a brand with a neutral flavor — we used the shelf-stable Whole Foods 365 organic unsweetened original almond milk.
*Nutrition information is a rough estimate.
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