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Creamy Dairy-Free Easter Brunch Eggs Benedict with Easy Cashew Hollandaise

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A dairy-free version of classic Eggs Benedict featuring a smooth, tangy cashew hollandaise sauce paired with perfectly poached eggs and toasted English muffins. Perfect for Easter brunch or any special occasion.

Ingredients

Scale
  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 1/2 cup water (adjust for desired consistency)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, preferably free-range
  • 2 English muffins, split and toasted (use gluten-free if needed)
  • Fresh spinach or arugula leaves (optional)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Chives or fresh herbs, chopped (for garnish)

Instructions

  1. Soak the cashews in water for at least 4 hours or overnight. Drain before using.
  2. In a high-speed blender, combine soaked cashews, 1/2 cup fresh water, lemon juice, Dijon mustard, nutritional yeast (if using), apple cider vinegar, garlic powder, salt, and pepper. Blend on high until silky smooth, about 2-3 minutes. Add more water if needed to reach desired consistency. Adjust seasoning to taste.
  3. Split and toast the English muffins until golden brown and crisp. Set aside on warm plates.
  4. Fill a medium saucepan with about 3 inches of water and heat until it simmers gently. Add 1 tablespoon white vinegar to the water.
  5. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
  6. Assemble the Eggs Benedict by placing toasted English muffin halves on plates. Add fresh spinach or arugula if using. Top each with a poached egg and spoon generous amounts of cashew hollandaise over the eggs. Garnish with chopped chives or herbs.
  7. Serve immediately while eggs are warm and hollandaise is luscious. Pair with fresh fruit or a light salad if desired.

Notes

Soak cashews overnight for best creaminess. Use a gentle simmer for poaching eggs to keep them intact. Re-blend hollandaise with warm water if it thickens after refrigeration. For vegan version, substitute eggs with tofu or chickpea omelets. Gluten-free English muffins can be used to make the recipe gluten-free.

Nutrition

Keywords: dairy-free, eggs benedict, cashew hollandaise, Easter brunch, gluten-free option, dairy allergy friendly, vegan adaptation

Find it online: https://sunnysavory.com/creamy-dairy-free-easter-brunch-eggs-benedict-with-easy-cashew-hollandaise/