Pour this easy-to-make homemade vegan Hollandaise Sauce over roasted veggies at dinner time, a tofu scramble during breakfast, or any meal that could use a little bit of saucy goodness. Dairy-free hollandaise is gluten-free, and oil-free, and it only takes a few minutes to throw together.
Do not adjust your computer monitor. This dairy-free hollandaise sauce really is a vibrant goldenrod color! The bright hue comes from turmeric. I’ve been cooking with this colorful spice a lot lately, as it has many health benefits. One of which is helping with joint pain, and both Dennis and I have found our joints getting achy as we age.
I started adding turmeric to veganized versions of eggy recipes to give them a little bit of color. But I’ve been reading more and more about the health benefits of turmeric, so I now add it for them as well. Turmeric contains many antioxidants and is known for its ability to reduce inflammation in the body. It has been linked to improved brain function and lower risk of heart disease, as well as the possible prevention and treatment of certain cancers and Alzheimer’s Disease.
Hollandaise sauce is considered one of the five “mother sauces” in French cuisine. (The other being béchamel, velouté, espagnole, and tomato.) It’s an emulsion of egg yolk, melted butter, and lemon juice that has a tangy, buttery flavor. In the past it was called “Dutch sauce,” although it’s not clear if the recipe is really Dutch, since it’s been around for hundreds of years.
If this vegan Hollandaise recipe looks familiar, it’s because I shared it back in December in my Vegan Eggs Benedict. I love it so much that I thought it deserved its own post.
I’ve never had a non-vegan hollandaise, so I can’t say for sure if I’ve captured the essence of the flavor with this dairy-free recipe. I’ve had several vegan versions in restaurants, though and I tried to recreate what I’ve tasted at home. Cashews stand in for both the eggs and the butter, while lemon juice and Dijon mustard add a little tang. As I’ve mentioned, turmeric is used for color. Nutritional yeast is used to give it a little hint of cheesy goodness. It’s not traditional to Hollandaise, but I’ll look for any excuse to add nooch to a sauce.
Hollandaise isn’t just for benedicts. Hollandaise is often served with roasted asparagus, but it’s great over just about any roasted vegetable. It’s also terrific over tofu scrambles, chickpea flour omelets, and frittatas.
While vegan hollandaise sauce does require a little forethought, because the cashews need to be soaked ahead of time, it’s super easy to make. You just need to combine everything in a food processor or high-speed blender until it’s smooth and creamy. If you want to serve it warm, you can heat it in a saucepan over medium heat for a few minutes. It may thicken while it heats up, but you can add a little water to thin it out.
Vegan Hollandaise Sauce can be made in advance and stored in the fridge for a day or two before it’s used. You can also freeze it, if you want to keep some on hand for saucy emergencies.
Vegan Hollandaise Sauce
- ½ cup raw cashews, soaked in water for 2 hours, drained, and rinsed
- ¼ cup water
- 3 tablespoons nutritional yeast flakes
- 1½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- Pinch black pepper
- Mix all of the ingredients together in a food processor or high-speed blender until smooth and creamy. If it’s too thick, add a little more water, a tablespoon at a time.
- Heat the sauce in a small sauce pan to warm it up. If it gets too thick, add a little more water, a tablespoon at a time.