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Plant Based Recipes

Vegan Eggs Benedict-A Hollandaise Sauce to Blow Your Mind!

One Vegan eggs benedict smothered in vegan hollandaise sauce. Sliced oranges are pictured on the plate.

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!

One Vegan eggs benedict smothered in vegan hollandaise sauce. Sliced oranges are pictured on the plate.

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:

  1. All purpose flour
  2. vegan butter (I use vegan becel)
  3. plant milk (I use Silk Soy)
  4. turmeric
  5. nutritional yeast
  6. Himalayan Black Salt/Kala Namak
  7. a fresh lemon
  8. 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
Two vegan eggs benedict smotherd in hollandaise sauce and sprinkled with smoked paprika

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:

  1. Very easy to make
  2. Tastes identical to the traditional Hollandaise sauce
  3. Will impress vegans and omnivores alike
  4. 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!

  1. Basic Vegan Tofu Scramble
  2. Fluffy Whole Wheat Vegan Pancakes-Without Banana
  3. 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:

Vegan Eggs Benedict shown colse up with Hollandaise sauce covering tofu and veggie ham, on top of a toasted english muffin.
4.8 from 5 votes
Print

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!

Course Breakfast
Cuisine vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Megan Kerry

Ingredients

For the Hollandaise Sauce:

  • 2 tbsp all purpose flour
  • 2 tbsp vegan butter I used vegan Becel
  • 1 cup silk soy milk or other plant based milk except coconut
  • 1 lemon, squeezed
  • 1/2 tsp onion powder
  • 1 tbsp nutritional yeast
  • 3/4 tsp Himalayan Black Salt Kala Namak or, to taste
  • 1/2 tsp tumeric for colour
  • lemon pepper to taste or sub black pepper

For the Eggs Benedict:

  • 1/2 block extra firm tofu
  • 16 slices veggie ham ~ 1 package, divided I used Yves brand
  • 4 english muffins, toasted
  • vegan butter To spread on the english muffins
  • smoked or sweet paprika to serve
  • onion powder
  • salt
  • pepper
  • nutritional yeast

Instructions

To Make the Hollandaise Sauce:

  1. Place a small sauce pan over medium heat

  2. Melt your Vegan butter in the pan

  3. Add the flour and whisk until there are no lumps

  4. slowly add in your vegan milk, whisking so the mixture does not lump

  5. once the mixture has thickened, whisk in your squeezed lemon juice, salt, onion powder, tumeric and lemon pepper.

  6. remove from the heat and set aside until your other ingredients are ready to be topped

For the Eggs Benedict:

  1. place a frying pan over meduim heat and add in vegan butter to coat the pan

  2. Slice your tofu into 8 pieces and sprinkle each side with salt, onion powder, pepper and nutritional yeast

  3. Add your tofu to the hot pan and fry for about 3-4 minutes a side.

  4. When you flip your tofu the first time add in your veggie ham to the pan to warm up. 

  5. Toast your english muffins and butter.

  6. 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?

Two images of vegan eggs benedict shown, covered woth vegan hollandaise sauce and topped with smoked paprika

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!

https://www.youtube.com/channel/UCVTxfL6VlyIZEiFnAuwAnjg?view_as=subscriber

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Read this next

My recipe round up of Easy Vegan Breakfast Ideas From the best vegan food bloggers!

Don’t forget to RATE THIS RECIPE down below and leave me a comment! I love chatting with you!

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Until next time guys,

Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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35 Comments

  1. 4 stars
    This is great. Next time I will leave out the nutritional yeast in the sauce. Did not have a fresh lemon so I used 5 T lemon juice, I kept adding to brighten the flavor and distract from the flavor of the nutritional yeast.

  2. 5 stars
    WOW! This is hollindaise SO simple to put together and tastes amazing! I love the lemon flavor and I really think this recipe tastes SUPER close to regular hollidaise made with butter and egg yolks. I am pretty new to vegan and love to cook but want excellent flavor that does not have a bunch of preservatives in it. I think I might take the base recipe for the roux you have (vegan butter, flour, and soy milk) and use that to make/create some other sauces. Maybe “cheez” sauce for macaroni? maybe egg dipping sauce? ‘alfredo sauce’ for lasagna? This possibilities go on and on! Thanks for this.

    1. You bet! In fact I’ve used that base for all of the above sauces you’re talking about (but a girl’s only got so much time to put the recipes up here for you all 😉 That’s fantastic you’re taking the initiative to come up with some on your own! Enjoy!

    1. Thanks Maggie! This is one of my most favourite! I hope you’ll let me know what you think of the sauce! I’m always open to tweaking a recipe until it’s just right!

  3. OMGeeeee! This recipe sounds delicious! I’d love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn’t balls it up LOL) x

    1. LOL!!! This sauce is way more forgiving than a traditional Hollandaise where you could end up with a pot of scrambled eggs if you aren’t careful! you can do it!!

    1. Oh I would love for you to share it!! My kids enjoy this salad a lot. They like to pick the edamame and play with the spiralized zucchini lol!

  4. OMG– I’d love to taste test this. I haven’t been able to tolerate eggs for almost two years now, and eggs benedict used to be one of my favorites. If this comes anywhere even close to that taste, I’m telling you, I am all in!

    1. Girl trust me!! You will be impressed:) I honestly couldn’t tell the difference. And I fed it to my sister who loves eggs Benedict and is t vegan and she says it’s pretty spot on:) give it a try! Then let me know what you think!

    1. I made this out of desperation my friend lol! But it was so worth it! I hope you give it a try-it doesn’t taste vegan I promise!

    1. Thank you!! The sauce is much more forgiving than the traditional egg based hollandaise. You don’t need to worry about having scrambled eggs on your hands!

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