Vegan Eggs Benedict
Ingredients
Vegan Hollandaise Sauce
-
1
small
carrot, about ⅓ cup sliced
-
½
cup
raw cashews
-
1
small slice
onion, white or yellow (or ½ teaspoon onion powder)
-
1
cup
water
-
2
tablespoons
nutritional yeast flakes
-
⅛
teaspoon
turmeric (optional)
-
1
teaspoon
dijon mustard
-
1½
tablespoons
lemon juice
-
½
teaspoon
sea salt
-
¼–½
teaspoon
black pepper
Benedict Ingredients
-
4
Sourdough English Muffins
-
2–3
cups
spinach, lightly wilted
-
1
tablespoon
vegan butter or olive oil
-
optional
fresh avocado, tomato slices, thinly sliced red onion, fresh dill, and chives
Instructions
- Make the Vegan Hollandaise Sauce by boiling water, carrots, cashews, and onion slices, then blend with nutritional yeast, dijon mustard, lemon juice, and salt until smooth.
- Wilt the spinach in a skillet with olive oil, then set aside, and fry the vegan bacon, also setting aside.
- Toast the English muffins and spread with vegan butter or brush with olive oil.
- Assemble by topping each muffin half with wilted spinach, vegan bacon, and hollandaise sauce.
- Garnish with chopped chives, fresh dill, black pepper, and Aleppo peppers, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
287
Total fat
10.6g
Total carbohydrates
36.1g
Total protein
13g
Sodium
421mg
Cholesterol
7.6mg
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