Chickpea Hollandaise Sauce
This chickpea hollandaise sauce recipe is a smooth and creamy plant-based sauce perfect to serve with your next brunch or breakfast. Ready in 10 minutes, you can drizzle this sauce over roasted asparagus, benedicts, or roasted vegetables.
A quick, easy, and delicious way to add serious flavor to your next breakfast. This is a great recipe for a plant-based Mother’s Day brunch recipe and the perfect recipe for spring veggies!
Want more great vegan breakfast ideas? Try our turmeric tofu scramble, oat flour waffles, and our favorite creamy vegan grits.
This chickpea hollandaise sauce is your egg or tofu benedict’s best friend! Brett and I used to have Hollandaise sauce every weekend, which is pretty labor-intensive to make from scratch – so I wanted to make a plant-based version with pantry staples like canned chickpeas.
This dairy free and vegan Hollandaise Sauce is perfect to drizzle over any savory brunch recipe! Add it to your benny, florentine, home fries, or avocado toast!
This Vegan Hollandaise Sauce Is:
- Bright
- Creamy
- Citrus-y
- Savory
- Loaded with Flavor
- Earthy
- Vegan, gluten free, and dairy free
- Ready in about 5 minutes!
Eat Seasonal with This Egg-Free Hollandaise Sauce!
This chickpea vegan hollandaise sauce is perfect to drizzle over you seasonal fresh produce! Spring time means fresh greens sprouting out of the ground, spring onions, peas, and asparagus.
Roast all these amazing fresh vegetables and top it with this dairy free hollandaise sauce. And sprinkle on some garlic scapes in the sauce for an extra zing of spring flavor!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Almond Milk: Use an unsweetened light soy milk for this recipe. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
- Chickpeas
- Olive Oil: I like to use fruity olive oil which has a fantastic flavor and deep color.
- Lemon Juice: Use fresh lemons if you have it
- Dijon Mustard – for a really nice flavor and texture, this country dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe and opt for a more flavorful mustard.
- Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Smoked Paprika: give an additional depth of flavor to the plant-based hollandaise.
- Salt and pepper to taste
How To Make This Recipe
- In a small pot, heat the almond milk, chickpea, olive oil, lemon juice, Dijon mustard, turmeric and paprika. Bring to a boil, then remove pot from heat.
- Blend until creamy and smooth. Taste and add salt and pepper as needed.
- Drizzle sauce over eggs or tofu benedict, over roasted asparagus, or enjoy as a dip for veggies.
More Egg-Free Brunch Recipes You’ll Love!
- Chickpea Breakfast Sandwich Recipe
- Oat Milk Pancakes Recipe
- Turmeric Tofu Breakfast Sandwich Recipe
- Vegan Bircher Muesli Recipe
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone
Chickpea Hollandaise Sauce
Ingredients
- 1 cup cooked chickpeas canned
- 3/4 cup plain unsweetened almond milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- sea salt and black pepper
Instructions
- In a small pot, heat the almond milk, chickpeas, olive oil, lemon juice, dijon mustard, turmeric and paprika. Bring to a boil, the remove pot from heat.
- Place mixture in a blender, and blend on high speed for 2-3 minutes until creamy and smooth. Taste and add salt and pepper as needed.
- Drizzle sauce over eggs or tofu benedict, over roasted asparagus, or enjoy as a dip for veggies.
Nutrition
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How do you store it,and for how long pls ?
Hi Michelina,
I keep this in the fridge for up to 2 days, stored in an airtight container. Then warm before using 🙂