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    The VGN Way » Breakfast

    Vegan Eggs Benedict (Gluten-Free)

    Published: Oct 10, 2021 · Modified: Aug 14, 2022 by Nija Clark · This post may contain affiliate links · 2 Comments

    Sharing is caring!

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    Jump to Recipe Print Recipe

    We Veganized This Classic Breakfast And Brunch Staple. Vegan Eggs Benedict With Hollandaise Sauce. So Good, Nobody Will Ever Guess Its Egg-Free, Vegan & Gluten-Free.

    Made With Gluten-Free English Muffins As The Base, Topped With Vegan Bacon, Plant Based Eggs And Vegan Hollandaise Sauce. It will quickly become one of your go-to JUST egg recipes.

    Vegan Eggs Benedict Without Tofu

    Full Recipe Ingredients/Instructions for this Vegan Eggs Benedict are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like how to store and substitutes.

    Jump to:
    • Key Ingredients
    • Instructions
    • Variations
    • Instructions For Vegan Eggs Florentine
    • How To Make Vegan Hollandaise Sauce In Advance
    • Uses For Leftover Cashew Hollandaise Sauce
    • Storage
    • More Vegan Brunch Recipes
    • 📖 Recipe
    • Pin This Recipe For Later!

    Key Ingredients

    Easy Vegan Blender Hollandaise Sauce

    Raw & Unsalted Cashews - makes the base creamy.

    Plant-Based Milk 

    Vegan Butter

    Nutritional Yeast - for cheesy flavor.

    Ground Mustard Powder

    White Pepper - to give peppery bite.

    Ground Turmeric - for gorgeous color.

    Gluten-Free Vegan English Muffins

    Plant-based bacon or you can make our mushroom bacon

    Just Egg plant-based egg substitute

    See recipe card for quantities.

    Instructions

    Prepare Egg Substitute

    Preheat oven 350. Prep baking pan and line with parchment paper.

    Just Egg 12 ounces bottle

    Make sure to shake your container of Just Egg well. Pour into pan and place in oven.

    Prepare Vegan Blender Hollandaise Sauce

    Place plant-based milk, spices and cashews in blender. (no need to soak if using high power blender)

    Start blender on 1 and continue increasing speed to 10. Blend for 5 minutes. The sauce will be hot. Carefully remove lid!

    Pour in 18 ounces size jar with lid and place aside

    Preparing Coconut Based Vegan Bacon

    In medium skillet cook bacon. Cook according to package directions until crispy. Set aside. Toast English Muffins. Take eggs out of oven

    Assemble Vegan Eggs Benedict Arnold

    Place muffin halves on plate. Cut faux bacon in half and add crisscross on muffin halves. Add egg. If making vegan eggs florentine then add streamed greens. Lastly drizzle plant based hollandaise sauce over and enjoy!

    Variations

    • Avocado are a great topping to add heart healthy fats
    • Sliced Tomatoes
    • Serve with streamed greens (kale or spinach) whuch is known as Vegan Eggs Florentine

    Instructions For Vegan Eggs Florentine

    To steamed spinach place the spinach in a microwave-safe container. Cook in a microwave, set on high for 1 to 2 minutes.

    Pour off any excess liquid. Place streamed spinach on top of egg and then drizzle with cashew hollandaise sauce.

    How To Make Vegan Hollandaise Sauce In Advance

    Prepare according to directions below. Since this Hollandaise sauce is egg-free, dairy-free its just as good served the next day. You can make sauce the day before. Refrigerate until ready to eat, and then reheat in 10 seconds increments in the microwave.

    Uses For Leftover Cashew Hollandaise Sauce

    • Baked Potato With Roasted Broccoli
    • Sautéed Green Beans
    • Asparagus

    Storage

    With the exception of the Hollandaise sauce. These ingredients don't stand up well to freezing.

    Leftover hollandaise sauce can be stored in the refrigerator for up to ⅘ days. Can microwave in 10 second increments.

    More Vegan Brunch Recipes

    • Gluten-Free Vegan Strawberry Biscuit
    • Proper Vegan English Breakfast

    📖 Recipe

    Vegan Eggs Benedict Without Tofu (Gluten-Free)

    Nija Clark
    We Veganized This Classic Breakfast And Brunch Staple Vegan Eggs Benedict With Hollandaise Sauce. So Good, Nobody Will Ever Guess There Egg-Free, Vegan & Gluten-Free. Made With Gluten-Free English Muffins As The Base, Topped With Vegan Bacon, Plant Based Eggs And Vegan Hollandaise Sauce 

    If you love this recipe as much as we do, let us know with a 5-star rating!

    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 4 servings
    Calories 452 kcal

    Equipment

    • Vitamix Blender
    • 9 X 9 Square Non-Stick Baking Pan 
    • Parchment Paper

    Ingredients
      

    • 4 English Muffins (Vegan & Gluten-Free)
    • 1 package Plant-Based Bacon or can make mushroom bacon link
    • 1 bottle Just Egg

    Blender Hollandaise Cashew Sauce

    • 1 ½ cup Plant-Based Milk
    • ¼ cup Lemon juice (freshly squeezed)
    • ¼ cup Vegan Butter (we like Earth Balance Soy Free)
    • ¾ cup Raw Cashews
    • ¼ cup Nutritional yeast
    • 1 teaspoon Mustard powder (ground)
    • ½ teaspoon White pepper (ground)
    • ½ teaspoon Turmeric (ground)
    • ¼ teaspoon Salt
    • ⅛ teaspoon Cayenne pepper (ground)

    Instructions
     

    • Preheat oven to 350
    • Line baking sheet with parchment paper, pour eggs. Place in oven. Cook for 30 minutes.
    • Place plant-based milk, spices and cashews in blender. (no need to soak if using high power blender)
    • Start blender on 1 and continue increasing to 10. Blend for 5 minutes. The sauce will be hot. Carefully remove lid!
    • Pour in 18 ounce size jar and place aside
    • Take eggs out of oven
    • In medium skillet cook bacon. Cook according to package directions until crispy. Set aside
    • Toast muffins

    Assemble Egg Benedict

    • Place muffin halves on place
    • Cut bacon in half and add crisscross on muffin halves
    • Add cooked egg
    • Place muffin halves on plate. Cut faux bacon in half and add crisscross on muffin halves. Add egg. If making vegan eggs florentine then add streamed greens. Lastly drizzle plant based hollandaise sauce over and enjoy!

    Nutrition

    Calories: 452kcalCarbohydrates: 45gProtein: 14gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 640mgPotassium: 365mgFiber: 4gSugar: 9gVitamin A: 751IUVitamin C: 6mgCalcium: 172mgIron: 3mg
    Did You Make This Recipe? Pin for later @thevgnway !

    These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

    Pin This Recipe For Later!

    If you give this recipe and try please let us know! Leave a comment, or take a picture and tag us on Instagram at #thevgnway.

    What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.

    Live Love and Eat Good Food!

    The Vgn Way

    More Vegan Gluten-Free Breakfast Recipes

    • Vegan Eggs. What Are Vegan Eggs And Are They Healthy?
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      Marbled Banana Bread 
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      WunderEggs Ingredients & Review (Vegan Boiled Eggs)
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    Reader Interactions

    Comments

    1. Robin

      December 11, 2022 at 6:22 pm

      5 stars
      I made this for the family when my vegan nephew was visiting. I adored the cashew sauce so much I keep some on hand in the refrigerator as a salad dressing. So good!

      Reply
    2. Kerra Watson

      May 18, 2022 at 2:54 pm

      5 stars
      Okay thisis really good and really easy to make and I'm pretty sure I'm going to put this sauce on like everything lol. keep it up!

      Reply

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