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WFPB Hollandaise Sauce

Served over a whole grain english muffin, sliced tomato and avocado.


12 oz package silken tofu

¼ cup lemon juice

¼ cup unsweetened plant milk (I use soy)

¼ cup Tahini

¼ cup nutritional yeast

1 teaspoon dry mustard

¼ teaspoon black salt (Kala namak)

¼ teaspoon turmeric

¼ teaspoon garlic powder

¼ teaspoon salt

Pinch of ground cayenne pepper



Place all ingredients in a blender and blend on high speed until smooth, add water one tablespoon at a time as needed to reach desired consistency. Transfer to a small pot and warm on low-medium heat stirring consistently until heated through. Store leftovers in the refrigerator for up to 5 days, reheat, adding water a little bit at a time to thin it out as needed.

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