Vegan Hollandaise with The Vegg

And you thought it only existed in your wildest dreams, right? Consider this a virtual *pinch*  You are now lucid enough to learn how to make a 3 minute Hollandaise sauce, with The Vegg – Vegan Egg Yolk. No double boiler or whisking involved. And get this, this sauce is unbreakable.

If you’ve never mastered the art of making Hollandaise because the egg yolks always curdle and turn your sauce into a hot mess, give this recipe a try! This version features The Vegg vegan egg yolk and is so decadent, you’ll want to eat it straight off the spoon. Also great on asparagus if you need a veggie vehicle for your sauce. Check out for more recipes.

*My recipe is modified from the original recipe on The Vegg’s website. Use my recipe if you do not want to mix your entire package of dry mix with water at once. If you have already mixed your packet of dry mix with 1 liter of water, use the recipe on The Vegg’s website.

Vegan Hollandaise Sauce

by Veggietorials

Prep Time: 3 minutes

Cook Time: 3 minutes

Keywords: blender side sauce dairy free gluten-free nut-free soy-free vegan vegetarian The Vegg


Ingredients (1 1/2 cups)

  • 3 tablespoons The Vegg powder mix
  • 1/4 cup melted Earth Balance (If using a microwave, do not over heat or it will separate. Microwave in 20 second increments and watch closely)
  • 1 teaspoon dijon mustard
  • 1 teaspoon hot sauce
  • Juice of 1 lemon
  • 1 1/2- 2 cups hot water


Combine first 5 ingredients and in a food processor or VitaMix. Add 1 1/2 cups water to start. You may need to add more water later to reach your desired consistency. Blend on high speed until smooth and creamy. Add more water as needed if you prefer a thinner sauce.

Use immediately, or the mixture will start to gel slightly. Store covered in the refrigerator for up to 1 day.

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  1. Wow! That Hollandiase looks so rich a n creamy! Beautiful job on the recipe, explaining the mixing details and in particular your video editing. Love it!! You should turn into a series.

  2. Hi Cobi Kim,
    Love your blog!
    Please post the results of your “fried egg” experiments, OK?
    We are don’t eat animal products but our 9 year old daughter, an adventurous eater, who has life-threatening allergy to eggs, is very curious about egg flavor and having a fried “vegg” for breakfast one day 🙂

    • Mahalo! I will definitely be posting my fried “Vegg” experiment. I’m just waiting to receive a few of the magical ingredients I need for the molecular gastronomy portion. I love it when kids are adventurous eaters, makes me smile 🙂

  3. Would this work using the follow your heart egg?

    • Hi Rachel, No. The Vegg has a much more intense yolk-y flavor and a different viscosity than the FYH egg. I do love that product as well, but for different applications.


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