Vegan Hollandaise Sauce


  • 2 tablespoons vegan margarine
  • 3/4 cup + 1/4 cup unsweetened soy milk, divided
  • 1/4 cup lemon juice or 1 lemon, juiced, optional
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon sea salt and pepper
  • dash cayenne pepper or Cajun spice
  • dash dry mustard
  • dash turmeric
  • 1 tablespoon cornstarch


  1. In a small sauce pan, melt 2 tablespoons margarine. Stir in 3/4 cup nondairy milk, lemon juice (you may leave lemon out if you prefer the sauce to be more creamy and not have a kick), nutritional yeast, sea salt, pepper, cayenne or Cajun, dry mustard, and turmeric.
  2. Simmer.
  3. Mix the tablespoon of cornstarch with the soy milk you had set aside until all lumps are gone.
  4. Add this mixture to the sauce, and bring to boil. Keep stirring consistently as sauce will thicken quickly.
  5. Remove from heat and cover to keep warm.

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