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

Ingredients

  • 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

Directions:

  • 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 atPlant Based on a Budget

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81 comments

Kate S.
Kate S3 years ago

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

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iveta cer

Thanks

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Elisabeth T.
Elisabeth T4 years ago

This looks wonderful, thanks for the recipe.

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Elena T.
Elena P4 years ago

Thank you :)

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R Wheeler
R Wheeler4 years ago

Wow ~ sounds delicious!

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heather g.
heather g4 years ago

Some interesting ingredients.....

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Ana Marija R.
ANA MARIJA R4 years ago

Thank you for sharing:))))

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Karen Friedman
karen Friedman4 years ago

Sounds really good, can't wait to try.

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Vita Pagh
Vita P4 years ago

Thank you for tips.

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Val M.
Val M4 years ago

Thanks

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