Vegan Eggs Benedict Without Tofu (Gluten-Free)

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Vegan Eggs Benedict Without Tofu (Gluten-Free)

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

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 452kcal

Author: Nija Clark | The Vgn Way

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 1/2 cup Plant-Based Milk
1/4 cup Lemon juice (freshly squeezed)
1/4 cup Vegan Butter (we like Earth Balance Soy Free)
3/4 cup Raw Cashews
1/4 cup Nutritional yeast
1 teaspoon Mustard powder (ground)
1/2 teaspoon White pepper (ground)
1/2 teaspoon Turmeric (ground)
1/4 teaspoon Salt
1/8 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