How to Make Dairy-Free Eggs Benedict with Cashew Hollandaise

Simple Summary

This dairy-free Eggs Benedict features a creamy cashew hollandaise sauce, perfectly poached eggs, and savory Canadian bacon, all atop toasted English muffins for a delicious brunch classic without the dairy.

Recipe Details

• Prep Time: 40 minutes (including cashew soaking time)
• Cook Time: 20 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 English muffins, split and toasted
• 8 slices Canadian bacon
• 8 large eggs
• 2 tablespoons white vinegar
• 1 tablespoon chopped fresh chives for garnish
• Paprika for garnish (optional)

Instructions

1. Drain the soaked cashews and place them in a high-speed blender.
2. Add water, lemon juice, nutritional yeast, turmeric, salt, and pepper to the blender. Blend on high until smooth and creamy, about 2-3 minutes. Set aside.
3. Fill a large pot with about 3 inches of water. Add white vinegar and bring to a gentle simmer over medium heat.
4. Crack each egg into a small bowl. Gently slide each egg into the simmering water, cooking 4 eggs at a time. Poach for 3-4 minutes until whites are set but yolks are still runny.
5. While eggs are poaching, heat a large skillet over medium heat. Cook Canadian bacon for 1-2 minutes per side until lightly browned.
6. Toast the English muffin halves until golden brown.
7. To assemble, place two English muffin halves on each plate. Top each with a slice of Canadian bacon.
8. Remove poached eggs with a slotted spoon, draining excess water. Place one egg on top of each Canadian bacon slice.
9. Gently warm the cashew hollandaise sauce if needed. Spoon the sauce generously over each egg.
10. Garnish with chopped chives and a sprinkle of paprika if desired.
11. Serve immediately and enjoy your dairy-free Eggs Benedict!

Chef's Notes

• For a creamier hollandaise, add an extra tablespoon of water or unsweetened plant-based milk if needed.
• If you don't have a high-speed blender, soak the cashews overnight for a smoother sauce.
• To make this dish gluten-free, use gluten-free English muffins or substitute with roasted sweet potato rounds.
• For a vegan version, replace the eggs with sliced avocado and the Canadian bacon with pan-fried tempeh or smoked tofu.
• The cashew hollandaise can be made ahead and gently reheated before serving.
• Use the freshest eggs possible for the best poaching results.

Nutritional Info

Per serving (2 Eggs Benedict): Approximately 450 calories, 25g protein, 30g carbohydrates, 28g fat (mostly healthy fats from cashews). This dish is rich in vitamin B12 from nutritional yeast, vitamin D and omega-3 fatty acids from eggs, and plant-based protein from cashews.

Serving Suggestions

Serve this Dairy-Free Eggs Benedict as the star of a luxurious brunch spread. Pair it with a side of fresh mixed greens dressed with a light vinaigrette to balance the richness. For beverages, offer freshly squeezed orange juice or a sparkling mimosa. To complete the meal, serve with a fruit salad featuring seasonal berries and melon. For presentation, sprinkle extra chives over the plate and add a twist of cracked black pepper for a gourmet touch.