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Chickpea Hollandaise Sauce

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Chickpea hollandaise sauce recipe is a creamy plant-based 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!
 
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 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!
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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!

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What’s In Vegan Hollandaise Sauce?

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

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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 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 whole ingredients you can cook a delicious brunch without a trip to the store!
 
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How Do I Make Homemade Hollandaise Sauce without Eggs?

  1. In a small pot, heat the almond milk, chickpea, olive oil, lemon juice, Dijon mustard, turmeric and paprika. Bring to a boil, the remove pot from heat.
  2. Blend until creamy and smooth. Taste and add salt and pepper as needed.
  3. Drizzle sauce over eggs or tofu benedict, over roasted asparagus, or enjoy as a dip for veggies.
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More 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)

Vegan Bircher Muesli Recipe (Dairy Free, Gluten Free)

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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!
5 from 10 votes
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast, Sauce
Cuisine American
Servings 6 servings
Calories 59 kcal

Ingredients
  

  • 3/4 cup plain unsweetened almond milk
  • 1/2 cup canned chickpeas
  • 2 tablespoons 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

Calories: 59kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 84mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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5 from 10 votes (10 ratings without comment)

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