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: 4servings
Calories: 452kcal
Author: Nija Clark
Equipment
Vitamix Blender
9 X 9 Square Non-Stick Baking Pan
Parchment Paper
Ingredients
4English Muffins(Vegan & Gluten-Free)
1package Plant-Based Bacon or can make mushroom baconlink
1bottle Just Egg
Blender Hollandaise Cashew Sauce
1 1/2cupPlant-Based Milk
1/4cupLemon juice(freshly squeezed)
1/4cupVegan Butter(we like Earth Balance Soy Free)
3/4cupRaw Cashews
1/4cupNutritional yeast
1teaspoonMustard powder (ground)
1/2teaspoonWhite pepper(ground)
1/2teaspoonTurmeric(ground)
1/4teaspoonSalt
1/8teaspoonCayenne 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!