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This homemade vegan hollandaise sauce is creamy, smooth, satisfying, quick, and also so easy to make! In addition, it's dairy free, gluten free, healthy, simple, and perfect for vegan eggs benedict, roasted vegetables or potatoes!
I love creating healthy sauces because they really give so much flavor to plant based dishes. Store-bought sauces can be expensive and also when you make it at home, you can control the ingredients.
Raw cashews are a great base for creamy sauces but you'll need to make sure to use a high speed blender to make it very smooth. If you like cashew sauces, you can also try my vegan chipotle sauce, vegan cheese sauce, ranch dressing, vegan white sauce, cashew garlic sauce, vegan cashew pesto and caesar dressing.
Before we jump into the recipe, let's learn some tips on how to make this delicious recipe.
What is hollandaise sauce and is it vegan?
Traditional hollandaise sauce is an emulsion of egg yolk, melted butter, and lemon juice but since it contains dairy and eggs, it's not suitable for vegans. This recipe is inspired by the traditional version and made with plant based ingredients so it is dairy free and egg free.
How to make vegan hollandaise sauce from scratch
We will be using soaked raw cashews for the base so we can achieve the creamy texture. I don't recommend using roasted cashews because it will change the flavor.
Nutritional Yeast & Plant based Milk
Nutritional yeast will give this recipe a cheesy flavor so I don't recommend omitting it. For the liquid, you can use any kind of unsweetened plant based milk but I usually use homemade cashew milk or almond milk.
Lemon Juice & brown mustard
Freshly squeezed lemon juice gives this sauce a tangy flavor but you can sub for lime juice. You can also sub brown mustard for dijon mustard if you prefer.
Garlic & Maple Syrup
I added four cloves of garlic but you can add more if you like that garlicky taste. Also, adding a little maple syrup really balances out the flavors.
Arrowroot and Turmeric
To thicken this vegan hollandaise sauce, you will need arrowroot but you can sub for corn starch. Also, adding a little turmeric will give that yellow color.
Salt (Kala Namak/black salt optional) & Oil
Kala namak (black salt) is a type of salt that gives eggy smell and flavor so it works great in this recipe but you can use just regular salt if you prefer. I always cook with avocado oil but feel free to use olive oil.
How to make it
- First, you will need to soak the cashews in hot water for at least 15 minutes and then drain.
- While the cashews are soaking, you can start heating up oil in a saucepan and sautee the garlic for a minute (you can use the same saucepan to heat up the sauce later). Next, add all the ingredients including soaked cashews and sauteed garlic in a high speed blender and then blend until smooth and creamy.
- Now, you can transfer the sauce in the blender to the saucepan and warm it up over medium heat for 3 to 4 minutes until it thickens. Serve immediately.
How to use it
- Make vegan eggs benedict with it
- Serve over roasted vegetables such as asparagus
- Drizzle over roasted potatoes
Tips & Variations
- Make sure to use a high speed blender because that will make it smooth and creamy.
- If the sauce is too thick, you can also add more milk.
- You can cook the vegan hollandaise sauce until you reach the consistency you like.
- Always adjust to taste and add more salt as needed!
How long does it last?
You can store this recipe in the fridge, covered, for up to 4 to 5 days. You may need to add a little bit of milk if the consistency got very thick before heating up.
This homemade sauce comes together so quickly and it is very easy and versatile. It is also:
- Ultra creamy
- Gluten free, egg free and dairy free
- Also so delicious!
More plant based sauces & dips to try
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This homemade vegan hollandaise sauce is creamy, smooth, satisfying, quick & so easy to make! It's dairy free, gluten free, healthy & perfect for vegan eggs benedict, roasted vegetables or potatoes!
- ½ cup raw cashews (soaked)
- 1 tbsp oil
- 4 cloves garlic (sliced)
- 2 tsp arrowroot ( sub for corn starch)
- ¾ cup unsweetened plant based milk
- 1 tbsp lemon juice
- 2 tsp brown mustard
- 2 tbsp nutritional yeast
- 1 tsp maple syrup
- ½ tsp salt (optional: use kala namak/black salt for eggy flavor)
- ¼ tsp turmeric
- Place the raw cashews in a bowl, cover with hot water and soak for at least 15 minutes. Drain and rinse.
- While the cashews are soaking, heat the oil in a saucepan over medium heat and sautee the garlic for a minute (you can use the same saucepan to heat up the sauce later).
- Add all the ingredients including soaked cashews and sauteed garlic in a high speed blender and blend until smooth and creamy.
- Transfer the sauce in the blender to the saucepan and warm it up over medium heat for 3 to 4 minutes until it thickens. Serve immediately.
Make sure to use a high speed blender otherwise it won't be smooth and creamy.
If the sauce is too thick, add more milk.
Cook the sauce until you reach the consistency you like.
Always adjust to taste and add more salt as needed!
- Serving Size: 4
- Calories: 160
- Sugar: 2g
- Sodium: 397.2 mg
- Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10.1g
- Fiber: 1g
- Protein: 4.1g
- Cholesterol: 0mg
Keywords: dairy free hollandaise sauce, egg free hollandaise sauce, vegan hollandaise sauce recipe