Nutrition Facts
(per serving)

The traditional Eggs Benedict recipe has been modified to make it vegan by replacing the Canadian bacon with sautéed spinach and avocado, and the hollandaise sauce has been made with blended cashews, nutritional yeast, and lemon juice instead of butter and egg yolks. This significantly reduces the calories, fat, and cholesterol content while maintaining a creamy texture and rich flavor.

~182 Calories saved
~19g Fat saved
~4g Carbs saved

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Original Recipe:

https://tastesbetterfromscratch.com/eggs-benedict-with-homemade-hollandaise-sauce/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Eggs Benedict with Cashew Hollandaise

Vegan Eggs Benedict with Cashew Hollandaise

Ingredients

2 whole grain English muffins (split in half)
4 large eggs (or vegan egg substitute)
2 cups fresh spinach (sautéed)
1 avocado (sliced)
For the Cashew Hollandaise:
- 1 cup raw cashews (soaked in water for 2 hours)
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color)
- Water (as needed to blend)

Instructions

Prepare the Cashew Hollandaise: Drain and rinse the soaked cashews. In a blender, combine cashews, nutritional yeast, lemon juice, salt, turmeric, and enough water to blend until smooth and creamy. Adjust seasoning to taste.
Poach the Eggs (or Vegan Substitute): If using vegan eggs, follow the package instructions. If using regular eggs, poach them in simmering water for about 3-5 minutes.
Toast the English Muffins: While the eggs are poaching, toast the English muffins until golden brown.
Assemble the Dish: On each half of the toasted English muffin, layer sautéed spinach, avocado slices, and top with a poached egg. Generously drizzle with cashew hollandaise sauce.
Serve Immediately: Enjoy your healthier, vegan version of Eggs Benedict!

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