🥕 Join our supportive WFPB community for exclusive recipes, live cooking classes, wellness challenges, and so much more!🥕 Join our supportive WFPB community!
Recipes » Sauces » Plant-Based Hollandaise Sauce
CNS Logo

Reprinted from Better that Vegan (BenBella Books, 2013).


  • 1 12-ounce package extra-firm silken tofu or 1 ½ cups cauliflower purée
  • Zest and juice of 1 lemon
  • 3 Tbsp nutritional yeast
  • 1 ½ tsp sea salt
  • ¼ tsp cayenne pepper
  • ½ tsp turmeric


  • 1. In a food processor or blender, combine all the ingredients and purée until smooth and creamy. Add a teaspoon of water at a time if needed to make the right consistency for a pourable sauce.
  • 2. Heat the sauce in a double boiler (see tip) for 10 to 12 minutes, until heated through.

Cooking Tips

  • 1. If you don’t have a double boiler, you can put the sauce in a bowl that you then place over a saucepan of gently boiling water. Make sure the bowl only partially fits in the saucepan so the bottom of the bowl does not touch the boiling water.

Copyright 2022 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting