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Vegan Hollandaise Sauce

What you need: 

1/2 stick vegan margarine (Earth Balance)
3/4 - 1 cup vegan sour cream (Tofutti)
1/3 cup vegan mayo (Vegenaise)
3 teaspoon nutritional yeast
1/4 - 1/2 teaspoon black salt
1/2 teaspoon turmeric
2 tablespoons lemon juice

What you do: 

Mix all the above together in this order until smooth. I just use a wooden spoon and stir it really well, but you may need a hand mixer or blender.
Black salt can be found at Indian grocery stores and on the internet. It gives an AMAZING egg flavor to dishes.
I spread this liberally on toasted English muffins with a slice of vegan American cheese and thin slices of tofu (soaked in soy sauce or tamari) for Eggs Benedict better than the kind I grew up with.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I just made this for some Eggs Benny (recipe from Vegan good).  I didn't have all the ingredients for Isa Chandra Moskowitz' Hollandaise sauce, so I decided to give this one a whirl.  I LOVED IT!  So did the carnivorous husband!  I cut back the Veganaise to 1/4 cup and will probably use 1 tbsp of lemon juice next time.  So darn good!


This was certainly the easiest vegan hollandaise sauce I've made, but not the best. I thought the Veganaise taste dominated it. It was better after I warmed it up. If I make it again (which would only be if I didn't have ingredients to make a different version), I will try adding more EB and less Veganaise, or maybe cut it out completely.


This stuff is great.  I'm taking it to my sister's for Easter Brunch.  I'll serve it over roasted asparagus.  My husband are the only vegetarians, much less vegans.  I guarantee everyone will LOVE it.  They always do. ;)b

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