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Vegan Sauce Hollandaise

It's asparagus season! Therefore, I made this vegan sauce hollandaise and it is absolutely delicious. I like to keep it very simple and serve it with asparagus and boiled potatoes, but you can also make this vegan hollandaise for eggs Benedict for brunch.

Preparation Time: 5 mins

Cooking Time: 20 mins

Total Time: 25 mins

Servings: 2-4 people



1 shallot

5 parsley stalks

4 pepper corns

125 ml white wine

60 g vegan butter

15 g flour

200 ml vegan cream (i.e. oat cream)

100 ml vegetable stock

1/2 tsp mustard

1 squeeze lemon juice





1. Roughly shop the shallot. In a small pot heat the white wine, shallot, parsley stalks and pepper corns. Let simmer for 10 minutes until you have 2-3 tbsp of the reduction. Sieve and save for later.

2. Heat the vegan butter in the pot you used for the reduction. When melted, add the flour while stirring with a whisk. Keep stirring and fry for a minute.

3. While stirring, deglaze with vegan cream and vegetable stock. Pour in the shallot-wine reduction. Heat for 3-5 minutes.

4. Last add the mustard, a squeeze of lemon juice, and season with salt and pepper.


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Vegan Sauce Hollandaise
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