Vegan Hollandaise Sauce
This vegan hollandaise is pure brunch sorcery—tangy, buttery, and done in less time than it takes your coffee to brew. With just 6 ingredients, you’ll whisk up a velvety sauce without much effort. Ladle it over a tofu Benedict, slick it across roasted veg, or let it sneak onto breakfast sandwiches like it owns the kitchen.
Servings: 0.67 Cups
Calories: 1431kcal
Cost: $3
Equipment
- Double boiler optional
Ingredients
- ½ cup vegan kewpie or other vegan mayonnaise of your preference
- ½ teaspoon Dijon mustard
- 1 tablespoon unsweetened plant based milk
- 2 teaspoons rice vinegar
- 1 tablespoon nutritional yeast
- ¼ teaspoon smoked paprika
- ¼ teaspoon black salt kala namak
- 2 tablespoons vegan butter
Instructions
- Add the vegan mayonnaise, plant-based milk, rice vinegar, nutritional yeast, paprika, and black salt to a bowl and whisk together using a small whisk or the tines of a fork.
- Melt the vegan butter in a small saucepan over low heat. Once the butter is just fully melted, slowly drizzle it into the bowl while whisking continuously to emulsify the mixture.
- Use at room temperature, or place it in a double boiler over low heat for 3-4 minutes until warm.
Notes
🥶 Netflix & Chill:
Cold mayo or milk can cause the butter to seize. Let your ingredients sit out for 10–15 minutes so they emulsify like champs.
🌀 Whisk You Were Here:
Drizzle the butter slowly while whisking non-stop. Pause your whisking and you'll risk hollandaise heartbreak.
🔥 Heat of the Moment:
If you warm it up, keep the heat low. This sauce curdles faster than a bad date.
Nutrition
Calories: 1431kcal | Carbohydrates: 18g | Protein: 7g | Fat: 142g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 6g | Sodium: 2146mg | Potassium: 281mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 416IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg