Eggs Benedict Vegan

Name: Eggs Benedict Vegan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup raw cashews (soaked); 3 tablespoon fresh lemon juice; 2 tablespoon nutritional yeast; 0.25 teaspoon ground turmeric; 0.25 teaspoon kala namak (black salt); 0.5 cup warm water (to thin hollandaise); 8 ounce smoked tempeh; 1 tablespoon olive oil; 14 ounce silken tofu; 4 each English muffins (vegan), halved

A plant-based take on the brunch classic: toasted English muffins topped with smoky tempeh, warm silken tofu ‘eggs’ and a creamy cashew hollandaise. Bright, tangy and dairy-free, this recipe delivers the rich mouthfeel of traditional Eggs Benedict with entirely vegan ingredients.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

nutritional yeast

Deactivated yeast sold as dry flakes or powder, popular in vegan and vegetarian cooking for its cheesy, nutty, umami flavor; not a live baker’s yeast. It originates from food-industry use as a deactivated yeast product rather than a single cuisine, and is used to add savory depth to sauces, dressings, and “cheesy” vegan dishes. Find it in the natural foods/bulk aisle of supermarkets, health-food stores, or online; a good non‑vegan substitute is finely grated Parmesan, or for a vegan swap use miso or a splash of soy/tamari plus smoked paprika for extra umami.

Ingredient Spotlight

kala namak (black salt)

A volcanic rock salt from the Indian subcontinent with a distinctive sulfurous, egg‑like aroma and slightly tangy mineral taste, commonly used in South Asian cooking and vegan recipes to mimic egg flavor. It’s prized in chaat, chutneys, and vegan egg dishes but can be unfamiliar to many U.S. home cooks. Find it at Indian or Asian grocery stores and online; if you can’t get it, use regular sea salt and (if replicating the eggy note) add a tiny pinch of smoked salt or a touch of nutritional yeast or black pepper—though none perfectly reproduce kala namak’s unique sulfur character.

Ingredient Spotlight

smoked tempeh

Tempeh is a firm, fermented soybean cake from Indonesia; smoked tempeh has been cold- or hot-smoked to add a pronounced smoky, savory layer to its nutty, earthy taste and firm texture. It appears in refrigerated sections of natural-foods stores and many supermarkets alongside tofu, or at health-food shops and online. Substitute with smoked tofu, smoked seitan, or regular tempeh or tofu pan-seared with smoked paprika or a few drops of liquid smoke to approximate the smoky flavor and firm bite.

Jake's note

"This recipe shines at a relaxed weekend brunch or whenever you want an elevated vegan treat. Home cooks will love how easily the cashew hollandaise replicates that buttery richness without dairy."

Eggs Benedict Vegan

This vegan Eggs Benedict reimagines the components that make the original so irresistible — a crisp, toasted base, something smoky and savory in place of Canadian bacon, a silky ‘egg’ middle, and a lush, tangy hollandaise — using only plant-forward ingredients. Smoked tempeh gives the dish the meaty chew and wood-fired aroma that contrasts with the silken tofu’s gentle, custardy texture, while the cashew hollandaise (brightened with lemon and colored with turmeric) supplies the fat and acidity that make each bite feel indulgent rather than merely “healthy.” Kala namak is the small, secret ingredient that nudges the sauce and tofu toward an egg-like savoriness without ever tasting like imitation; nutritional yeast deepens that umami backbone.

This version works because of texture layering: crunch from the toasted English muffin, the slightly crisped tempeh edges, the soft — almost molten — tofu, and a velvety, clingy sauce. It’s a great brunch showstopper for vegans, flexitarians, or anyone who misses the richness of classic Eggs Benedict but wants a lighter, dairy-free plate. With about 35 minutes to the table, it’s do-able on a weekend morning and impresses when you want to host without spending all day in the kitchen.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Make the cashew hollandaise

6:27 pm–6:34 pm→Cook the tempeh

6:34 pm–6:41 pm→Warm the silken tofu 'eggs'

6:41 pm–6:48 pm→Toast muffins and assemble

6:48 pm–6:55 pm→Serve and garnish

Ingredients

Yield

Instructions

Make the cashew hollandaise

Soak the cashews in hot water for 15 minutes, then drain. Blend the soaked cashews with lemon juice, nutritional yeast, turmeric, kala namak and warm water until completely smooth and velvety; adjust thickness with extra water if needed. Taste and balance acidity and salt so the sauce is bright and eggy-tasting (kala namak adds sulfurous ‘egg’ notes). Keep warm in a small saucepan over the lowest heat or in a thermos while you finish the rest.

For this step

1 cupraw cashews (soaked)
3 tablespoonfresh lemon juice
2 tablespoonnutritional yeast
0.25 teaspoonground turmeric
0.25 teaspoonkala namak (black salt)
0.5 cupwarm water (to thin hollandaise)

Cook the tempeh

Slice the tempeh into 8 thin cutlets and heat the olive oil in a skillet over medium-high heat. Fry the tempeh 3–4 minutes per side until golden and slightly crisp, then reduce heat and keep warm. If you like extra caramelization, press slices gently while frying and cook a minute longer on each side.

For this step

8 ouncesmoked tempeh
1 tablespoonolive oil

Warm the silken tofu 'eggs'

Cut the silken tofu into four thick rounds or two slices per portion and gently warm them by steaming for 3–4 minutes or by very gently simmering in a shallow pan of water until heated through. Optionally sprinkle a tiny pinch of kala namak on each warmed tofu piece to enhance the egg-like flavor. Handle gently—silken tofu is delicate but will hold its shape enough for stacking.

For this step

14 ouncesilken tofu

Toast muffins and assemble

Toast the English muffin halves until golden. On each muffin bottom, layer a warm tempeh slice, a warm silken tofu round, then ladle a generous spoonful of cashew hollandaise over the top. Finish with the muffin top or serve open-faced.

For this step

4 eachEnglish muffins (vegan), halved

Serve and garnish

Serve immediately while everything is warm, offering extra hollandaise and lemon wedges at the table. This dish is great with a simple green salad or roasted potatoes for a satisfying vegan brunch.

Tips from the kitchen

Soak cashews thoroughly

Use hot water and at least 15 minutes of soaking to ensure the hollandaise blends completely smooth; under-soaked nuts make a gritty sauce.

Blend at high speed

Give the sauce a full minute or more in a high-speed blender with warm water to achieve a velvety emulsion; scrape and re-blend if you see tiny bits.

Keep hollandaise warm

Hold the sauce in a small saucepan over the lowest heat or a thermos so it stays pourable without cooking; add a tablespoon of warm water if it thickens.

Press tempeh for caramelization

Press slices gently while frying to increase contact with the pan so they brown evenly and develop crisp edges that contrast with the tofu.

Handle tofu gently

Warm silken tofu by steaming or a shallow simmer — avoid stirring it — and use a wide spatula to lift rounds so they keep their shape.

Variations & substitutions

Marinated tempeh

Marinate tempeh in a mix of soy sauce, maple syrup and smoked paprika for 20–30 minutes before frying to deepen sweetness and smoke.

Mushroom benedict

Swap tempeh for thick sautéed portobello or king oyster mushroom slices for an earthier, less nutty profile that still crisps well.

Spicy hollandaise

Stir in 1/2 teaspoon sriracha or a pinch of cayenne to the cashew sauce for a bright, peppery kick that plays nicely with smoky tempeh.

Gluten-free option

Use gluten-free English muffins or toasted thick slices of sourdough; ensure any soy sauce used in marinades is tamari to keep it gluten-free.

Storage & make-ahead

Store leftover cashew hollandaise in an airtight container in the fridge for up to 4 days; rewarm gently over low heat or in a warm water bath while thinning with a little water. Cooked tempeh keeps well for 3–4 days refrigerated and crisps back up in a hot skillet or oven. Silken tofu is best used the same day but can be held refrigerated up to 24 hours; assemble the dish just before serving for best texture.

What to serve with it

Serve with crisp roasted baby potatoes tossed in rosemary and sea salt, or a peppery arugula salad dressed with lemon vinaigrette to cut the richness. For drinks, a dry sparkling wine or a bright, tomato-forward Bloody Mary balances the creamy hollandaise; garnish each plate with a lemon wedge and chopped chives or microgreens for color and a fresh finish.

Frequently asked questions

Can I skip the kala namak?

Yes — the dish will still be delicious, but you’ll lose the sulfurous ‘eggy’ note; compensate by increasing nutritional yeast and lemon slightly for more savory depth.

Can I make the hollandaise ahead?

You can make it a day ahead and refrigerate, then reheat gently in a warm-water bath or very low saucepan while thinning with a tablespoon of warm water to restore silky texture.

How do I prevent silken tofu from falling apart?

Warm silken tofu by steaming or in a shallow simmer rather than boiling, cut it into large rounds before heating, and use a wide, thin spatula to support each piece when transferring.

Any tips for extra smoky flavor?

Choose smoked tempeh or briefly pan-sear and finish with a light brush of liquid smoke or smoked paprika in the last minute of cooking to amplify the barbecue notes.

Is this recipe high in protein?

Yes — between the tempeh, cashews and silken tofu this dish delivers substantial plant protein (about 26g per serving), making it a hearty brunch that keeps you full.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the cashew hollandaise

raw cashews (soaked)1 cup
fresh lemon juice3 tablespoon
nutritional yeast2 tablespoon
ground turmeric0.25 teaspoon
kala namak (black salt)0.25 teaspoon
warm water (to thin hollandaise)0.5 cup

Step 2: Cook the tempeh

smoked tempeh8 ounce
olive oil1 tablespoon

Step 3: Warm the silken tofu 'eggs'

silken tofu14 ounce

Step 4: Toast muffins and assemble

English muffins (vegan), halved4 each

Nutrition Facts

Per serving: 1 open-faced Eggs Benedict Vegan (240g)

Calories419

Total Fat28.8g

Saturated Fat5.3g

Trans Fat0g

Polyunsaturated Fat12.9g

Monounsaturated Fat8g

Total Carbohydrates20g

Dietary Fiber1.6g

Total Sugars3.8g

Protein25.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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