After going dairy-free, I mourned the loss of eggs Benedict. But this plant-based eggless Benedict recipe satisfies the craving! If you are a fan of creamy sauces and avocado toast, this is the dish for you. Toasted English muffins, sautéed tomatoes, and ripe avocados are topped with a seriously decadent vegan hollandaise that gives the real thing a run for its money. Recipe from Minimalist Baker’s Everyday Cooking by Dana Schultz © 2016, reprinted by permission of Avery Publishing.

Recipe

Savory Eggless Benedict

After going dairy-free, I mourned the loss of eggs Benedict. But this plant-based version satisfies the craving! If you are a fan of creamy sauces and avocado toast, this is the dish for you.

5 from 2 votes

Print Pin Rate

Course: Breakfast / brunch

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Eggless Benedict, how to make eggs benedict, vegan eggs benedict

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 651kcal

Author: Veg Kitchen

Ingredients

Hollandaise (see tip)

2 tablespoons grape seed oil avocado oil, or melted coconut oil
4 cloves garlic minced
1 ¾ tablespoons unbleached all-purpose flour or arrowroot starch
1 ½ cup to 1 3⁄4 cups unsweetened plain almond milk
⅓ cup vegetable broth
½ lemon juiced, plus more to taste
1 tablespoon to 2 tbsp. nutritional yeast
Pinch each sea salt and black pepper plus more to taste
1 tablespoon maple syrup or agave nectar
1 tablespoon tahini
½ teaspoon to 1 teaspoon hot sauce

Tomato and Avocado Benedict

1 tablespoon olive oil
1 ripe tomato cut into 1⁄2-inch thick slices
Pinch each sea salt and black pepper
2 English muffins check package for vegan-friendliness
1 ripe avocado thinly sliced
Smoked paprika and/or fresh herbs for garnish

US Customary - Metric

Instructions

To make hollandaise, heat large skillet over medium heat. Once hot, add oil and garlic. Sauté for 1 to 2 minutes, or until very light golden brown.
Add flour or arrowroot starch. Whisk to combine. Cook for 1 minute.
Slowly add in almond milk and vegetable broth, whisking to prevent clumps.
Add lemon, tahini (optional), nutritional yeast, salt, pepper, maple syrup or agave nectar, and hot sauce (optional). Whisk to combine and continue cooking over medium heat to thicken.
Transfer mixture to blender (optional, as blending makes it more creamy, but is not vital to the final product) and blend until creamy and smooth. Taste and adjust seasonings as needed. Return to pan over low heat to keep warm.
If the sauce is too thin, scoop out 1⁄2 cup and whisk in an additional 2-3 tsp flour or arrowroot starch. Then whisk back into the sauce and continue cooking over medium-low heat until thickened. Repeat process as needed.
As sauce is cooking, heat a large skillet over medium heat. Once hot, add olive oil and tomato slices and season with a pinch each salt and pepper. Brown for 2 minutes on each side. Set aside.
Remove tomatoes from skillet and add English muffins cut-side down to slightly warm/brown for 2-3 minutes.
To serve, top English muffins with tomato slices, avocado, and a generous portion of hollandaise sauce. Garnish with paprika or parsley for color (optional).

Nutrition

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Tip: The sauce makes more than you need for this recipe. Store leftover hollandaise sauce in a covered container, where it will keep in the refrigerator for 7 to 10 days. Reheat in microwave or small saucepan over low heat. Repeat the recipe above to use again, or serve over green vegetables, especially asparagus.

Here are more bountiful vegan brunch recipes.

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