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!
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:
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!
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!
For the Hollandaise Sauce:
2tbspall purpose flour
2 tbspvegan butterI used vegan Becel
1cupsilk soy milkor other plant based milk except coconut
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
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!
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!
Don’t forget to RATE THIS RECIPE down below and leave me a comment! I love chatting with you!
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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!