Non-Dairy Hollandaise Sauce

I love a good hollandaise sauce. But good hollandaise sauces are cream-based. Until now. We love this tofu-based, dairy-free, vegan sauce. It’s so good that I actually feel guilty eating a lot of it, even though I shouldn’t. Not only is this perfect for our Eggless Avocado and Tomato Benedict, but it’s also great over steamed veggies, baked potatoes, or whatever else you can think of!

This makes about 4 cups.

vegan dairy free hollandaise

Non-Dairy Hollandaise Sauce

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Total Time: 15 minutes
Servings: 8

What you’ll need

  • 14 oz extra firm tofu, drained
  • 4 tbsp yellow mustard
  • ½ cup nutritional yeast
  • 3 tbsp lemon juice
  • 1 cup plain unsweetened almond milk
  • 2 tbsp cornstarch
  • 2 tbsp low-sodium soy sauce
  • 1 pinch paprika
  • 1 pinch turmeric
  • salt and pepper, to taste

How you’ll do it

  • Add all ingredients to blender and mix until smooth. You should end up with a thin sauce with no lumps.
  • Pour sauce into small saucepan and heat on low until sauce starts to thicken, stirring very often to prevent sticking or burning.
  • Once sauce gets to the thickness you desire, immediately remove from heat or it will continue to thicken quickly.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).

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