Allergy Free Hollandaise Sauce



With asparagus season in full swing and artichoke season rolling in, I figured it was the perfect time to roll out a safe allergy-free hollandaise sauce.

Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, soy (silken tofu) is also one of the top eight food allergens. So I had to put on my thinking cap.

I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue, and also a flavor boost. And, of course, I used lemon juice, since that zip of acidity is the backbone of all hollandaise sauces.

Bonus: this one is vegan, too, so there’s no salmonella risk. Additionally, unlike traditional hollandaise, it can be made in advance, and keeps well for several days, covered in the fridge. Just bring to room temperature before serving.

Remember when you make this, slow and steady wins the race. Add the oil a little at a time to achieve the creamiest end result.

Serve with market-fresh asparagus.

Allergy-Free Hollandaise Sauce

(Egg-Free, Soy-Free, Dairy-Free, Vegan)

Serve over lightly steamed asparagus or with artichokes for dipping. Or drizzle over your favorite savory brunch creations.

Makes about 1 1/2 cups

1/2 cup cold rice milk
1 Tablespoon + 1 teaspoon freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/8th teaspoon cayenne pepper
1/8th teaspoon turmeric
1 small clove garlic
1/4 teaspoon xanthan gum
1/4 cup + 2 Tablespoons olive oil
1/4 cup + 2 Tablespoons canola oil
1/2 teaspoon fine sea salt

1. Combine the rice milk with the lemon juice, nutritional yeast, and spices in a blender. Blend on high speed. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.

2. Set the blender on high and, using a liquid measuring cup, pour the oil, a little at a time, through the hole in the lid of the blender, until the hollandaise begins to emulsify.

3. Add the salt, taste, and adjust salt and lemon juice if desired.

4. Serve at room temperature. Transfer remaining hollandaise to a jar, and store tightly covered, in the refrigerator for up to one week. Bring to room temperature before serving.

Allergy-Free Hollandaise Sauce

Copyright © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.

19 Responses

  1. This looks great! Does it not separate after you make it and it sits for some time?

  2. cybele says:

    no, it doesn’t separate.

  3. Gagan says:

    What is the brand of nutritional yeast you use?

  4. […] also a flavor boost. And, of course, I used lemon juice, since … … Read more here: Allergy Free Hollandaise Sauce – Cybele Pascal ← – a Scrumptious Method to Eat Heart Smart. Canola Oil […]

  5. Amber says:


    You’re so creative. This is beautiful. What a wonderful contribution to the allergy-free community.

    Be Well,

  6. Kimberly says:

    Looks amazing – you make me excited about cooking again. Recently just found out that me and both my kiddos have multiple food intolerance and your book has saved my kitchen sanity. Thank you.

    I did post on my site my first attempts at allergy free cooking – a cupcake recipe from your book…they turned out great. here is the link if you would like to check it out.

    • cybele says:

      Kimberly, your cupcakes look gorgeous! So happy you are getting good use out of my recipes. I hope you will like my next book too, Allergy-Free and Easy Cooking. It comes out in November. 75 30 minute meals.

      all best, and thanks for sharing your post with me!


  7. I have such a respect for your talent! It takes a lot of time, knowledge and effort to make a good recipe, but to completely recreate it is simply incredible! Congrats on doing what you do so well, so glad to connect with you today at the Nourished Conference!

    • cybele says:

      Hi Lauren:

      Thanks so much for the kind words. It was great to connect at Nourished! Looking forward to following your writing.

      all best,


  8. Claire says:

    Do you think this would be significantly altered if the xanthan gum were left out?

  9. Jess says:

    Wondering if you have any ideas on what I could replace the nutritional yeast with…? I don’t do well with it. 🙁


    • cybele says:

      Hi Jess:

      I think you may just have to skip this one. But you should try my rice milk mayo recipe! It’s a super yummy sauce, and good stand in!

      All best,


  10. Jess says:

    Oh no! 🙁
    Well, I can certainly give that mayo a shot… Thanks for the heads up!

  11. Melissa says:

    I noticed that there is a ? mark over some of the ingredients amounts. Can you help me out? I just today found your blog and am in love! We found out about 1.5 years ago that our oldest has tons of food allergies and cooking is quite the challenge now. We are glad to find out though because physically he is much healthier now!

  12. EcoGrrl says:

    Great looking recipe!

    I’d just suggest using grapeseed oil instead of canola due to canola being genetically modified & has some dangers associated with it. Here’s a good article…

  13. Marie says:

    I am having trouble too in understanding the amounts of the following ingredients, which show question marks instead of the actual amount of the ingredient. Would love to make this recipe but can’t risk using wrong amounts:

    � teaspoon xanthan gum
    � cup + 2 Tablespoons olive oil
    � cup + 2 Tablespoons canola oil

    Anyone else striking this problem?

    (I’m using latest version of Firefox browser, but not sure if that’s the cause as I haven’t found it on any other recipe sites)

  14. Paige says:

    I too was having trouble see the amounts and found it on another site here:
    Can’t wait to try this!

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