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.
Kelly’s Note: This recipe was edited 8/7/26 and I added additions and substitutions, a FAQ, and serving suggestions to make this post more helpful.
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!
Recipe Notes From Our Kitchen
- This sauce is bright, creamy, savory, and citrusy!
- It’s vegan and loaded with flavor in each bite.
- Has a wonderful earthy taste.
- Vegan, gluten free, and dairy free
- Ready in about 5 minutes!
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
Use an unsweetened almond milk for this recipe. I prefer almond milk, but any plant-based version you prefer will work. Just make sure it’s unsweetened.
The base of this recipe is canned chickpeas, olive oil, and we add lemon juice for amazing flavor.
We also add Dijon mustard and turmeric for color, and some smoked paprika for flavor. Finishing the sauce with salt and pepper is also a great way to add another layer of spice.
Additions and Substitutions
You can use any canned bean for this recipe – white beans work best! Try this with navy beans, cannellini beans, or even pinto beans.
Fresh lemon juice is best, but you can use bottled lemon juice if you prefer.
Any plant-based milk works great for this sauce. You can add more or less to thin or thicken the sauce to your tastes.
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.
Serving Suggestions
This thick and creamy bean Hollandaise sauce is great on a toasted English muffin or vegan Cornbread waffles loaded with Vegan Scrambled Eggs!
It’s also great on savory waffles – try our egg free waffle recipe and skip the sugar to make a savory version!
It also makes a great topper for our Garlic Mushroom Toast or our favorite hummus toast with quick pickled vegetables.
Recipe FAQs
Our version uses canned chickpeas, a plant-based milk, pantry staple spices, and some salt and pepper for flavor. It has a thick and creamy texture and is totally plant-based!
You can make a tofu benedict, or enjoy this Hollandaise sauce on toast, hash browns, or a vegan breakfast scramble!
Store any leftover chickpea Hollandaise sauce in an airtight container and refrigerate for up to 4 days.
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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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.
Notes
Nutrition
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Can leftover sauce be frozen?
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 🙂