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5 from 1 vote
easy vegan plant-based recipes
Plant-Based “Yolk” Sauce and Hollandaise (Oil-Free, WFPB, Hot For Food inspired)
Prep Time
2 mins
Cook Time
5 mins

The BEST WFPB vegan "yolk" sauce that has all of the decadence of a runny egg yolk, but made from plants

Course: Sauce
Cuisine: American
Servings: 4 servings
Author: Michael Monson
For the “Yolk” Sauce
  • 1 cup water
  • ¼ cup about 40g raw cashews*
  • 2 Campari tomatoes
  • ¼ cup nutrition yeast
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt or to taste
  • fresh cracked black pepper
For hollandaise variations
  • ½ lemon, juiced (or more to taste)
To make the “Yolk” Sauce:
  1. Place all of the "yolk" ingredients in a high-speed or Bullet blender, and blend for about 30 to 45 seconds until there are no bits of cashews or tomatoes remaining.

  2. Transfer the mixture to a medium, saucepan. Bring the sauce to a simmer over medium heat, stirring continuously. When it’s thickened, it’s done. Taste for seasoning. Serve warm.
To make the hollandaise variation:
  1. Stir lemon juice into thickened “Yolk” sauce. Taste for seasoning. Serve warm.