This healthy Hollandaise sauce is creamy and actually easy to make. It's a vegan version that skips butter and eggs, but still delivers that rich, velvety texture you expect from the classic.
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Who doesn't love a rich Hollandaise sauce? It's a classic pairing for many dishes like eggs Benedict or white asparagus. Today, I'm sharing an easy and flavorful vegan Hollandaise-inspired sauce that doesn't need butter or eggs. It's lighter, beginner-friendly, and ready in about 15 minutes. I especially love serving it with white asparagus (a true German classic), but it works beautifully with potatoes, broccoli, or any steamed veggies.
While not a traditional emulsion, its creamy texture and tangy richness get pretty close to the beloved classic Hollandaise experience.
Why You'll Love This Healthy Hollandaise
- Lighter than traditional Hollandaise (no butter or eggs)
- Much easier to make, no tricky emulsifying
- Creamy and rich, thanks to a simple, reliable method
- Bright and tangy, just like the original
- Versatile: great with asparagus, potatoes, roasted veggies, or (vegan) eggs Benedigt
A Little Context (Because Asparagus Season!)
Living in Schwetzingen (aka the German asparagus town), I take asparagus season seriously. I pay homage to this fine spring produce as a velvety asparagus soup, creamy risotto, and, of course, in the German classic, white asparagus with Hollandaise sauce.
So of course, I needed a Hollandaise version that:
- feels just as indulgent
- but is lighter and plant-based
- and doesn't require master chef skills like an emulsion
This is that version.
Key Ingredients
We'll need:
- A neutral oil and all-purpose flour (or white rice flour for a gluten-free option) to create the smooth and stable base for our sauce.
- White almond butter or cashew butter to add a lovely creaminess that mimics the richness of butter.
- Fresh lemon juice for the tangy brightness that's characteristic of Hollandaise.
- A touch of sweetener to balance the flavors.
- A hint of nutmeg for a little extra warmth and depth (optional but particularly good if you're serving the Hollandaise with white asparagus or potatoes).
Why This Is "Hollandaise-Style"
Classic Hollandaise is a delicate emulsion of egg yolks and butter (which can be difficult to achieve). So, this version is not that.
Our vegan Hollandaise-style sauce is much simpler to achieve. It gets its amazing body from a roux (oil + flour), just like a gravy. We whisk that in, then add liquid (water or asparagus cooking water) and finish with nut butter for extra creaminess.
Why This Version is a Healthier Twist
The traditional Hollandaise is a pure, decadent indulgence, I agree. But sometimes you want a healthier choice with less saturated fat and cholesterol (from eggs or butter) up your sleeve.
This version keeps the indulgence, but makes it more everyday-friendly:
- No dairy or eggs = less saturated fat.
- Neutral plant oil = healthy fats for your heart.
- Nut butter = adds not just creaminess but extra nutritiens.
- Asparagus water = boosts flavor without adding heaviness
🍽 Recipe
Healthy Hollandaise Sauce (Vegan, Easy & Creamy)
Equipment
Ingredients
For serving (optional)
- 500 g white asparagus, peeled and woody ends trimmed*
- Parsley leaves for decoration (optional)
For the Hollandaise-Style Sauce
- 3 tablespoons rapeseed oil (or any other neutral oil)
- 3 tablespoons all-purpose flour (or white rice flour for gluten-free)
- 500 ml water or asparagus cooking water*
- 3 tablespoons white almond butter (or cashew butter)
- Juice of ½ a small lemon
- Pinch of a light-colored sweetener
- Salt & pepper, to taste
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Cook the asparagus (optional): Simmer in salted water for 10-15 minutes until tender. Reserve the cooking water.
- Make the base: In a saucepan, whisk oil, flour, and a few tablespoons of liquid until smooth.
- Build the sauce: Heat over medium and gradually whisk in the remaining liquid. Keep whisking until thick and creamy (about 3-5 minutes).
- Finish: Remove from heat. Stir in nut butter, lemon juice, sweetener, and spices. Season to taste.
- Serve: Pour generously over asparagus (or anything else that deserves a creamy sauce).
Notes
How to Serve This Healthy Hollandaise
I admit that I enjoy this dish as is: tender white asparagus generously coated in the creamy sauce as a light, elegant meal. But if you're after something more substantial, try the traditional German approach of adding boiled potatoes or hearty pancakes.
Other than with asparagus (and potatoes), you can use (vegan) Hollandaise sauce with various other steamed or grilled veggies, such as broccoli, cauliflower, and zucchini. It even makes a decadent dip for artichoke hearts.
Speaking of classic pairings, who hasn't heard of Eggs Benedict with Hollandaise? Good news is that there are some truly excellent vegan versions out there! I particularly recommend the one by Minimalist Baker with sautéed tomatoes and avocado or the vegan Eggs Benedict featuring a homemade vegan egg from Zucker&Jagdwurst.
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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