Vegan Hollandaise Sauce

Asparagus with hollandaise sauce on a white platter.

5 from 3 votes

This Vegan Hollandaise Sauce is so creamy and delicious! It can be prepared in minutes, and is a perfect alternative to the traditional egg based sauce. Serve it over steamed or roasted veggies, or over your vegan eggs Benedict or vegan frittata.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: American, French

Keyword: Oil Free, Sauce, Vegan

Servings:

Calories: 29kcal

Author: Teresa Sklenicka

Ingredients

⅓ cup raw cashews
1 cup water
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon turmeric
⅛ teaspoon black salt
Pinch cayenne pepper

Instructions

If you don't have a high speed blender like a Vitamix or Blendtec, soak the raw cashews overnight or for 5 to 8 hours. For quicker soaking, you can bring the cashews and water to a boil, then continue boiling for 5 to 10 minutes. Drain and rinse the cashews.
Place the cashews and all the remaining ingredients in a blender and blend until smooth.
Pour the sauce into a small sauce pan and heat at a medium temperature. Stir the sauce continually while heating to avoid scalding or lumpy sauce. Heat until thickened; you do not have to bring it to a boil.
Use the sauce while hot. It will thicken more as it cools, but can be thinned with a little bit of water.

Notes

Leftover sauce can be stored in the refrigerator for 3 to 4 days.

For longer storage, freeze the sauce in an air tight container for up to 3 months. You may need to whisk or blend the sauce again after it thaws.

Nutrition