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 at Plant Based on a Budget

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81 comments

Kate S.
Kate S.2 years ago

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

iveta cer

Thanks

Elisabeth T.
Elisabeth T.2 years ago

This looks wonderful, thanks for the recipe.

Elena T.
Elena Poensgen2 years ago

Thank you :)

R Wheeler
R Wheeler2 years ago

Wow ~ sounds delicious!

heather g.
heather g.2 years ago

Some interesting ingredients.....

Ana Marija R.

Thank you for sharing:))))

Karen Friedman
karen Friedmn2 years ago

Sounds really good, can't wait to try.

Vita Pagh
Vita P.2 years ago

Thank you for tips.

Val M.
Val M.2 years ago

Thanks