Vegan Eggs Benedict
Total Time
55 minutes
Prep Time
45 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 small carrot, about 1/3 cup sliced
- 1/2 cup raw cashews
- 1 small slice of onion, white or yellow (or 1/2 teaspoon onion powder)
- 1 cup water
- 2 tablespoons nutritional yeast flakes (1 tablespoon if using powdered)
- 1/8 teaspoon turmeric (Optional: for brighter yellow color)
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4-1/2 teaspoon black pepper (we like it peppery but start with 1/4 teaspoon and add more to taste
- 4 Sourdough English Muffins
- Vegan bacon – use our vegan bacon recipe, or use store-bought vegan bacon, tempeh bacon or other veggie bacon
- 2-3 cups spinach, lightly wilted
- 1 tablespoon vegan butter or olive oil
- Optional Additions: Add fresh avocado, tomato slices, thinly sliced red onion, fresh dill and chives, chili flakes
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Preparation
Step 1
For the Vegan Hollandaise Sauce
Step 2
In a saucepan, bring water, carrots, cashews, and onion slices to a low boil. With a vented lid, simmer 10 minutes. Let cool 5 minutes. Transfer to a high-speed blender and add nutritional yeast, dijon mustard, lemon juice, and salt. Blend until completely smooth, about 2 minutes. Use immediately or store in an airtight container up to 4 days.
Step 3
Heat a skillet, add a little olive oil and lightly wilt the spinach, setting it aside. In the same skillet, fry the vegan bacon, setting it aside.
Step 4
Toast the English muffins. Spread with vegan butter or brush with olive oil.
Step 5
Top each half of English muffin with wilted spinach, vegan bacon, (and any other additions you want) and top with a lavish spoonful of vegan hollandaise sauce.
Step 6
Garnish with chopped chives, fresh dill, black pepper, and a sprinkle of Aleppo peppers for a medium heat spice, if desired.
Step 7
Serve immediately!
Step 8
Save recipe for the next time?
