# Eggs Benedict Vegan > 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. Canonical URL: https://www.topshelf.recipes/recipes/eggs-benedict-vegan ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Make the cashew hollandaise - 1 cup raw cashews (soaked) - 3 tablespoons fresh lemon juice - 2 tablespoons nutritional yeast - 1/4 teaspoon ground turmeric - 1/4 teaspoon kala namak (black salt) - 1/2 cup warm water (to thin hollandaise) ### Cook the tempeh - 8 ounces smoked tempeh - 1 tablespoon olive oil ### Warm the silken tofu 'eggs' - 14 ounces silken tofu ### Toast muffins and assemble - 4 each English muffins (vegan), halved ## Ingredient Guide ### 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. ### 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. ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 552 kcal - Protein: 28.4 g - Carbohydrates: 46.5 g - Fat: 29.9 g - Saturated Fat: 5.2 g - Fiber: 3.1 g - Sugar: 6.4 g - Added Sugars: 1.7 g - Cholesterol: 0 mg - Sodium: 565.7 mg - Potassium: 746.4 mg - Calcium: 203.7 mg - Iron: 6.6 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)