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Chickpea hollandaise sauce is vegan and egg free creamy sauce perfect for asparagus, tofu benedicts, and roasted vegetables. This is a great recipe for a vegan Mother’s Day brunch recipe and the perfect recipe for spring vegetables!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
Hellooo brunch! 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. 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!
What’s In Vegan Hollandaise Sauce?
- 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!
- Chickpea Flour: also called besan or gram flour. I stocked up on a bag of this amazing chickpea flour, and I’ve been making tons of these amazing dishes. Chickpea flour is super high in protein, and it really is the secret ingredient to a thick vegan hollandaise sauce. And you can use it to make chickpea muffins, in regular baking, or to make healthy and delicious breakfast scrambles.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
- 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! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. 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
An Egg Free Hollandaise Sauce With Pantry Staple Ingredients!
This egg free hollandaise sauce recipe is a fantastic pantry-staple sauce! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook a delicious brunch without a trip to the store!
How Do I Make Homemade Hollandaise Sauce without Eggs?
- In a small pot, heat the almond milk, chickpea flour, olive oil, lemon juice, dijon mustard, turmeric and paprika. Whisk together so there are no lumps and it becomes a smooth creamy sauce. Bring to a boil, the remove pot from heat.
- Sauce will thicken as it cools. 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.
Other Egg Free Brunch Recipes You’ll Love!
Chickpea Breakfast Sandwich Recipe (Vegan, Gluten Free)
Oat Milk Pancakes Recipe (Vegan, Dairy Free, Egg Free)
Turmeric Tofu Breakfast Sandwich Recipe (Vegan, Gluten Free)
Get the Same Ingredients I use for My Dairy Free Chickpea Hollandaise Sauce Recipe:
As always, if you make this vegan and gluten free hollandaise sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Chickpea Hollandaise Sauce
Chickpea hollandaise sauce is vegan and egg free creamy sauce perfect for asparagus, tofu benedicts, and roasted vegetables. This is a great recipe for a vegan Mother's Day brunch recipe and the perfect recipe for spring vegetables!
Ingredients
- 1 cup plain unsweetened almond milk
- 2 tablespoons chickpea flour
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- Himalayan Sea Salt and Pepper to Taste
Instructions
- In a small pot, heat the almond milk, chickpea flour, olive oil, lemon juice, dijon mustard, turmeric and paprika. Whisk together so there are no lumps and it becomes a smooth creamy sauce. Bring to a boil, the remove pot from heat.
- Sauce will thicken as it cools. 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
Calories: 59kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 84mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
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 🙂
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