Vegan hollandaise

Vegan Hollandaise Sauce



Wow! I am so happy after years of playing around with recipes I finally created this super easy vegan hollandaise sauce recipe!

When I first went vegan, one of the things I missed was eggs with hollandaise sauce. My husband and I had a little favourite cafe we would go down to most weekends, and I would enjoy my latte and hollandaise eggs.

After going vegan, it was easy for me and replacing most dairy. As both my husband and I were not big on dairy. But cream and hollandaise were the one thing I couldn’t find an excellent replacement for until this week!

I have played around with loads of vegan hollandaise recipes that have nuts, soy, setting agents and all sorts of crazy combos and they all end up just tasting yuck to me.

Then after watching one of my favourite chefs, he inspired me to use excellent quality vegetable oil and cashew milk. OMG, I was shocked and happy to have my hollandaise back in my life. My weekend breakfasts are now surrounded around treating myself to mushrooms, spinach and hollandaise! 

This recipe is a game-changer to me! And I am pleased to share this with you all. Being vegan should be easy and the more great recipes we share with the world. The easier it will be for others to follow the same excellent lifestyle choice.

I love creating vegan food recipes and sharing my love for food without any animal having to pay the price of pain or suffering.

Eat more plants and help save our animals and the planet.

Much Love xx


Vegan Hollandaise Sauce 

Prep Time: 10 minutes

Make Time: 5 minutes

Makes: 1 jar around 300 ml 

Skill level: Easy 



1 cup of cashew milk or your favourite nut milk

2 cups of oil – Canola 

1/2 teaspoon of salt 

2 teaspoons of vinegar

1/2 teaspoon of cracked black pepper 

1/4 teaspoon of turmeric 


  1. Start by adding the nut milk to a tall cylinder you can use a hand blender into to blend
  2. Next add in the turmeric, salt, pepper and vinegar to the cylinder
  3. Start blending with and slowly pour the oil into the mixture
  4. After a few minutes once all the oil is incorporated you should have a nice thick consistency sauce
  5. Tase and adjust salt if need be. Set to the side until ready to serve


This recipe also goes lovely on our vegan macadamia asparagus tart. To view recipe click HERE


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