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Dairy Free Hollandaise Sauce over eggs benedict
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5 from 2 votes

Dairy Free Hollandaise Sauce

Quick, easy, savory and creamy dairy free hollandaise sauce alternative.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 389kcal
Cost: $2

Equipment

  • high speed blender

Ingredients

  • 2 egg yolks
  • 1/3 cup dairy free butter Melted-If you tolerate ghee, I suggest using ghee!
  • 1/4 tsp Paprika
  • 1 lemon juiced

Optional to serve: to make eggs benedict

  • 4 slices toast
  • 4 poached eggs
  • 1 avocado mushed
  • 4 slices bacon

Instructions

  • Place all ingredients in the blender for 30 seconds. To assemble as eggs benedict, smear mashed avocado on the toast followed by a piece of bacon and 1 egg. Garnish with optional red pepper flakes and chives.

Notes

Storage: This dish can be stored in an air tight container for up to 5 days in the refrigerator. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 2 servings.
Servings: This recipe should yield 2 servings. 

Nutrition

Serving: 1benedict | Calories: 389kcal | Carbohydrates: 20g | Protein: 11g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 3g | Cholesterol: 284mg | Sodium: 404mg | Potassium: 392mg | Fiber: 5g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg