Recipes » Sauces » Plant-Based Hollandaise Sauce
T. Colin Campbell Center for Nutrition Studies

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.

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