Vegan eggs benedict

Indulge in the luxury of brunch at home with this 100% plant-based twist on a restaurant classic. Our creamy, dairy-free Hollandaise sauce is rich and velvety, draping perfectly over layers of veggie goodness and toasted English muffins. Proof that decadence and plant-based eating can go hand in hand.

Ingredients:

4 English muffins

4 veggie burger patties or vegan sausage

1 tomato, sliced 1 avocado

Sliced fresh watercress

½ package of your favourite Zengarry cashew cheese 

1 tbsp olive oil

Salt & pepper, to taste

Hollandaise sauce (see recipe below)

Instructions:

1. In a skillet over medium heat, cook the veggie pattie or veggie sausage in olive oil until lightly browned and crisp. 

2. Spread the Zengarry cashew cheese on lightly toasted English muffins. Add the veggie meat, watercress, tomatoes, avocado and top with the Hollandaise sauce. Season with salt and pepper and enjoy!

For the Hollandaise sauce

Ingredients:

2 tbsp olive oil 

¼ cup minced shallot

1 ½ cups unsweetened almond milk

2 tbsp plus 1 tsp arrowroot

¼ cup white wine

3 tbsp white wine vinegar

¼ tsp turmeric

2 tbsp vegetable broth powder

2 tbsp nutritional yeast

1 tbsp freshly squeezed lemon juice

¼ tsp salt or to taste

Instructions:

1. In a small saucepan, sauté the shallot in oil, broth or water for about 3 minutes. 

2. Meanwhile, whisk the almond milk and arrowroot together until the arrowroot is mostly dissolved. Add turmeric and broth powder to the milk mixture.

3. Add the white wine and vinegar to the shallots. Turn the heat to high and bring to a boil. Cook for about 5 minutes, until the liquid has reduced to about 2 tbsp.

4. Add the milk mixture to the pan and reduce heat to medium. Whisk constantly for 5-7 minutes until the sauce thickens.

5. Once the sauce has thickened, add the nutritional yeast, lemon juice and salt. Enjoy!