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

Name: Vegan Eggs Benedict
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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); 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

Updated on June 9, 2020December 21, 2018

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

Megan Kerry35 Comments

Jump to Recipe Print Recipe

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!

Looking to make the switch to healthy plant-based eating?

Zero to Vegan gives you all of the tools you need to make eating vegan effortless.

My program will walk you through:

* Exactly what foods you should and shouldn’t be eating for the healthiest results

* How to plan your meals around a new protein, instead of meat

* How to make sure you’re eating the right amount of food

* How to properly plan a balanced vegan diet to make sure you’re getting the proper nutrition

With less than an hour of your time, you’ll have all of the essential information you need to make a healthy vegan transition today, plus the tools to put your plan into action.

Find out how you can make the change today!

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

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:

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!

How to Make my Vegan Eggs Benedict:

Would you rather watch? Check out my How-to video for the Vegan Eggs Benedict here:

4.8 from 5 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!

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:

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?

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

Don’t forget to subscribe to the blog so you can be the first to see any new posts, and so you can enjoy subscriber only content, created just for you!

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!

***Some of my links may be affiliate links. This provides me with a commission on purchases you make. It doesn’t cost you any extra money though! It’s a great way to support the blog. Thanks in Advance***

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!