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vegan hollandaise sauce

by Jackie Newgent  |  July 27, 2014  |  0 Comments

vegan hollandaise sauce

When enjoying brunch at a restaurant, I can’t resist ordering Eggs Florentine with Hollandaise sauce. But the über buttery sauce is unfortunately not-so-good for the heart. Luckily, I have a sneaky secret when at home: I whip up this simple vegan Hollandaise sauce. OK, so technically this isn’t Hollandaise sauce, in the classic sense. It doesn’t have egg yolks or butter—two key ingredients of this “mother” sauce. But my recipe is a really tasty and truly “real” option to the overly-indulgent original version.

And don’t just take my word for it. Try it! This vegan Hollandise sauce is delightful drizzled over poached eggs, such as in Eggs Florentine, or over poached salmon. Or keep the dish plant-based and serve with grilled or roasted asparagus spears, artichokes, or potatoes.

Why it’s better for you? It’s 100% plant-based.

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vegan hollandaise sauce

Simply puree this organic silken tofu-based Hollandaise sauce in a blender, simmer, and serve! It’s a really tasty and truly “real” option to the overly-indulgent original buttery version of the sauce.

  • Yield: 4 1x




  1. Add all the ingredients to a blender. Cover and puree for 1 minute.
  2. Pour the mixture into a small saucepan and place over medium-low heat. Simmer uncovered, stirring occasionally, until just heated through, and serve.


Per serving: 40 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 120mg sodium, 2g total carbohydrate, 1g dietary fiber, 1g sugars, 2g protein

  • Author: Jackie Newgent


  • Serving Size: 1/4 cup


The “Before” Version

Inspired by: classic hollandaise sauce

Per serving: 330 calories, 37g total fat, 23g saturated fat, 185mg cholesterol, 80mg sodium, 1g total carbohydrate, 0g fiber, 2g protein


Tasteover Tips

  • When creaminess is required, silken tofu can do the trick. Just remember to go organic to assure it’s free of GMOs.
  • For fresh zing, sprinkle in lemon zest.
  • For depth of flavor, add a splash of Worcestershire sauce. Since anchovies are in the regular version, choose a vegan sauce to keep the recipe vegan.
  • Take advantage of your spice rack! Turmeric creates a lovely light golden-yellow hue; cayenne adds a kick.

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