Vegan Eggs Benedict
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on eggs Benedict with cashew hollandaise sauce, tofu bacon, wilted spinach, and avocado on an English muffin. A plant-based breakfast that mimics the richness of the classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small carrot, about 1/3 cup sliced
- 1/2 cup raw cashews
- 1 small slice of onion, white or yellow (or 1/2 teaspoon onion powder)
- 1 cup water
- 2 tablespoons nutritional yeast flakes (1 tablespoon if using powdered)
- 1/8 teaspoon turmeric (Optional: for brighter yellow color)
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4-1/2 teaspoon black pepper (we like it peppery but start with 1/4 teaspoon and add more to taste
- 4 Sourdough English Muffins
- Vegan bacon – use our vegan bacon recipe, or use store-bought vegan bacon, tempeh bacon or other veggie bacon
- 2-3 cups spinach, lightly wilted
- 1 tablespoon vegan butter or olive oil
- Optional Additions: Add fresh avocado, tomato slices, thinly sliced red onion, fresh dill and chives, chili flakes
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 697mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.