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Vegan Hollandaise Sauce

Vegan Hollandaise Sauce

It isn’t just Eggs Benedict that deserves a healthy dose of hollandaise! From artichokes to asparagus, all of our hollandaise favorites are in season and ready to enjoy. Rich and creamy, it’s a necessity for all things brunch, dinner, and beyond.


  • 1/2 cup soaked cashews

  • 1/2 cup water (or less as needed)

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 2 teaspoons Dijon mustard

  • 2 teaspoons white vinegar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon sea salt

  • pinch cayenne pepper

Optional Ingredients

  • A pinch of black salt for sulfuric “egg” flavor.


  1. Soak cashews overnight by placing in a mason jar filled with water. Drain before use.
  2. Place drained cashews in the bowl of a blender or food processor.
  3. Add lemon, vinegar, Dijon mustard, nutritional yeast, garlic powder, onion powder, turmeric, and salt. Add 1/2 water and blend.
  4. Add water until desired texture is achieved.
  5. Transfer the mixture to a pot and place over medium-low heat.
  6. Use a whisk or spatula to stir, ensuring that the mixture stays lump-free.
  7. Once warm, remove from heat and cover until ready to use.
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