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Vegan Avocado Hollandaise Sauce
Course: SaucesCuisine: Vegan, AmericanDifficulty: EasyServings8
servingsPrep time5
minutesCalories90
kcalThis Vegan Avocado Hollandaise Sauce offers a plant-based alternative to the classic brunch staple, replacing traditional butter and egg yolks with creamy avocado and olive oil. Ready in just 5 minutes using a high-performance blender, this recipe delivers a rich, smooth sauce that mimics the luxurious texture of traditional hollandaise. Perfect for drizzling over any dish that calls for a creamy, tangy sauce. This healthier version is not only dairy-free and egg-free but also packed with heart-healthy fats from avocado and olive oil. Ideal for those following a vegan diet or looking to reduce cholesterol intake, this avocado hollandaise brings a gourmet touch to your brunch table without compromising on flavor or texture.
Ingredients
1/2 lemon, peeled (about 2 Tablespoons or 30 ml juice)
1 medium avocado, peeled and pitted
1 cup (240 ml) hot water
1/2 teaspoon salt
1/4 teaspoon black pepper
4 Tablespoons (60 ml) olive oil
Directions
- Add all ingredients except the olive oil to a high-performance blender.
- Blend on high speed for one minute until smooth.
- With the blender running on low speed, slowly drizzle in the olive oil.
- Blend for an additional 15-20 seconds until fully incorporated.
- Serve immediately, drizzled over your favorite brunch dishes or vegetables.
Notes
- For best results, follow the measurements precisely.
- Serve warm. If the sauce cools, gently reheat in a double boiler, stirring constantly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Thank you chef
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2 responses to “Avocado Hollandaise Sauce”
Hmmm; so how would you adapt the Avocado Hollandaise to the Vitamix Aer unit?
Thanks for the recipe. Very yummy and excited to try a vegan option! For me I would say 1&1/2 lemons (1 lemon was about 5 Tbsp) and 3 Tbsp of olive oil. But I do like the tart taste. Life still can be tasty on fresh ingredients. Yay!
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