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Plant-based hollandaise sauce

An easy plant-based hollandaise sauce suitable for vegans and anyone eating egg and dairy-free
Prep Time 5 mins
Cook Time 2 mins
Servings 4 portions


  • 100 grams silken tofu
  • 100 mls almond or oat milk
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon ground turmeric
  • pinch black salt
  • pepper to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons cold-pressed flaxseed oil


  • Place the tofu, dairy-free milk, mustard, turmeric, salt and pepper into the bowl of a food pressor. Blend on a slow speed or pulse until everything is well combined and the sauce is thick.
  • With the motor running, carefully pour in the oil and the sauce will become glossy and rich.
  • To warm the sauce through, pour into a small pan over a low heat and warm but do not let it simmer or boil. Alternatively, pour into a bowl and place over a pan of simmering water for a few minutes.
  • Serve warm over steamed asparagus or roasted vegetables. Also tastes delicious cold.
Keyword dairy free, egg free, hollandaise, plant based, sauce, vegan