Eggless Benedict with Hollandaise

One of my favorite meals before I became plant-based was an Eggs Benedict with Hollandaise. Never would I have thought it could be recreated without animal products, but everyone seems to love this dish! Enjoy!

Yield : 8 muffin halves     Servings : 4     Prep Time : 10m    Cook Time : 5m    Ready In : 20m


  • 1 avocado, thinly sliced
  • 1 tomato, thinly sliced
  • 8 slices bread or English muffins (whatever is available or preferred), toasted
  • Cayenne pepper, for garnishing
  • Paprika, for garnishing
  • Freshly ground black pepper, for garnishing
  • 3/4 cup of soft tofu
  • 2 tsp mustard
  • 4 tbsp nutritional yeast
  • 1 1/2 tsp lemon juice
  • 1/2 cup plain almond milk
  • 1 tbsp olive oil
  • 2 tsp soy sauce
  • Pinch paprika
  • Pinch turmeric
  • Salt & pepper to taste


  • Place the following in a blender for the Hollandaise: tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, and spices. Blend until smooth. Gently warm in a medium saucepan on low heat.
  • To assemble: On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle warmed sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.


Recipe: Eggless Benedict From: Miranda Rivera at Plant Based on a Budget

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Kate S.
Kate S.3 years ago

Thanks ... I may just have to try this one

iveta cer


Elisabeth T.
Elisabeth T.3 years ago

This looks wonderful, thanks for the recipe.

Elena T.
Elena Poensgen3 years ago

Thank you :)

R Wheeler
R Wheeler3 years ago

Wow ~ sounds delicious!

heather g.
heather g.3 years ago

Some interesting ingredients.....

Ana Marija R.
ANA MARIJA R.3 years ago

Thank you for sharing:))))

Karen Friedman
karen Friedman3 years ago

Sounds really good, can't wait to try.

Vita Pagh
Vita P.3 years ago

Thank you for tips.

Val M.
Val M.3 years ago