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vegan hollandaise sauce recipe gluten free vegan sauce recipe lemon chickpea sauce vegan eggs benedict egg free hollandaise

Chickpea Hollandaise Sauce

Kelly Jensen
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
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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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