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I am so excited to bring this recipe to you today! I’ve used this vegan hollandaise sauce so many times as part of a delicious big breakfast! Use this sauce to top toasted english muffins, veggie ham and fried tofo! Just like that you have a cruelty free, easy benny!
The extra special ingredient we need to make this vegan hollandaise sauce just like the real deal is Himalayan Black Salt (amazon link)-also known as Kala Namak. This salt is traditionally used in Indian Cuisine, and its really special because it mimics the sulfur taste and smell of egg. This is my secret ingredient to anything egg! Its AMAZING and a complete asset in the vegan kitchen!
Read Why Do Vegan’s Use Black Salt (Kala Namak) to learn more about Kala Namak and how you can use it in YOUR Vegan kitchen!
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Ingredients for Vegan Hollandaise Sauce
All the ingredients you guys are going to need to create your very own vegan hollandaise sauce at home are:
- All purpose flour
- vegan butter (I use vegan becel)
- plant milk (I use Silk Soy)
- turmeric
- nutritional yeast
- Himalayan Black Salt/Kala Namak
- a fresh lemon
- salt and pepper to taste
The hollandaise sauce alone is great to use to dip fried potatoes in, as a topping for tofu scramble or even as a dip for toast!
If you want to full eggs benedict experience then you will also need:
- English muffins
- extra firm tofu
- veggie ham (I like Yves brand)
- smoked paprika to serve
The BEST things about my Vegan Eggs Benedict
Well number one-it is so delicious! But, besides being completely delectable, it is so much fun to whip up and serve for brunch to your friends and family! People love this recipe, and I am constantly asked how the heck I managed to make this vegan!
This recipe is:
- Very easy to make
- Tastes identical to the traditional Hollandaise sauce
- Will impress vegans and omnivores alike
- Will introduce you to a whole new vegan culinary experience!
So, lets get to it, shall we???
Even MORE Vegan Recipes for your big breakfast!
- Basic Vegan Tofu Scramble
- Fluffy Whole Wheat Vegan Pancakes-Without Banana
- Vegan Banana Nut Muffins
How to Make my Vegan Eggs Benedict:
Would you rather watch? Check out my How-to video for the Vegan Eggs Benedict here:
4.86 from 7 votes
Vegan Eggs Benedict
This vegan recipe is sure to impress! Completely authentic to the traditional Hollandaise sauce-only egg-free!! Enjoy this vegan eggs benedict recipe while feeling better about your healthier breakfast!
CourseBreakfast
Cuisinevegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
For the Hollandaise Sauce:
- 2tbspall purpose flour
- 2 tbspvegan butterI used vegan Becel
- 1cupsilk soy milkor other plant based milk except coconut
- 1lemon, squeezed
- 1/2tsponion powder
- 1tbspnutritional yeast
- 3/4tspHimalayan Black SaltKala Namak or, to taste
- 1/2 tsptumericfor colour
- lemon pepper to tasteor sub black pepper
For the Eggs Benedict:
- 1/2blockextra firm tofu
- 16slicesveggie ham ~ 1 package, dividedI used Yves brand
- 4english muffins, toasted
- vegan butterTo spread on the english muffins
- smoked or sweet paprikato serve
- onion powder
- salt
- pepper
- nutritional yeast
Instructions
To Make the Hollandaise Sauce:
Place a small sauce pan over medium heat
Melt your Vegan butter in the pan
Add the flour and whisk until there are no lumps
slowly add in your vegan milk, whisking so the mixture does not lump
once the mixture has thickened, whisk in your squeezed lemon juice, salt, onion powder, tumeric and lemon pepper.
remove from the heat and set aside until your other ingredients are ready to be topped
For the Eggs Benedict:
place a frying pan over meduim heat and add in vegan butter to coat the pan
Slice your tofu into 8 pieces and sprinkle each side with salt, onion powder, pepper and nutritional yeast
Add your tofu to the hot pan and fry for about 3-4 minutes a side.
When you flip your tofu the first time add in your veggie ham to the pan to warm up.
Toast your english muffins and butter.
Asseble with each half of a toasted and buttered english muffin side by side then topped with two slices of veggie ham and one slice of tofu for each muffin half. Top your two halves with the hollandaise sauce, sprinkle with paprika and serve!
Recipe Notes
I have tried this recipe using a softer tofu to mimic a softer egg, however I found it more difficult to work with than the extra firm tofu.
If you have time to plan this recipe ahead, your tofu would benefit from being sliced and marinated in the spices anywhere from 1/2 an hour to overnight to really up the flavour!
I’ve really enjoyed this topped with smoked paprika, but its not for everyone, so simply sub a sweet paprika instead if the smoky flavour is a little much for you?
I really hope you guys give this recipe a try. it’s totally worth finding the Himalayan Black salt-I promise. I just ordered mine from amazon, but I bet some Indian grocery stores, or specialty spice stores would have it if you have access to these!
If you do give this recipe a go, don’t forget to tag me on Instagram so I can check out your picture! Follow me there for even more recipe inspiration and a behind the scenes look at recipe development, and how I make veganism work for me and my family!
https://www.instagram.com/megan_kerry_xo/
Check me out on YouTube as well, where I share more about our family vegan lifestyle and more tips and tricks on learning how to navigate the vegan kitchen!
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Until next time guys,
