Vegan Hollandaise Sauce


Vegan Hollandaise Sauce

Hollandaise Sauce

Prep Time 5 mins
Cook Time 10 mins


  • 1/2 cup cashews (soaked in boiling water for at least 1hr or in cold water overnight, then drained)
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1 tsp dijon mustard
  • 2 tsp nutritional yeast
  • turmeric (optional – for colour)
  • 3 tbsp vegan butter
  • 1 tbsp white wine
  • a little water


  • In a blender, blend the soaked cashews, water, lemon juice, apple cider vinegar, salt, mustard, nutritional yeast and a tiny pinch of turmeric together. If you don’t like the taste of turmeric you can leave it out but the sauce won’t be as yellow – and just add a tiny bit if you’re adding turmeric! You want a pale yellow sauce not fluorescent yellow 😛 Blend all the ingredients together until VERY smooth. I blend for one whole minute.
  • In a saucepan over low-medium heat, melt the vegan butter. Add the white wine and let cook for about 30 seconds-1 min so the alcohol evaporates.
  • Have a whisk handy! Pour the blended mixture into the pan and whisk immediately – the sauce will burn and may get lumpy if you don’t whisk. Whisk until the sauce thickens and is smooth! You can add a little water if it starts to get to thick until you reach your desired consistency!
  • Pour into a pouring jug and serve immediately! If it separates, simply mix well.
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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