• Amanda

Vegan Eggs Benedict...Let's do Brunch!

Updated: Apr 19

Well....This is it. The very first blog post for UpRooted Health. I am incredibly excited about this post and grateful to all of you who are reading it. As I sit on my couch with my lap desk, surrounded by 2 dogs and 3 cats, missing my husband who is away at work, I can't help but feel happy. UpRooted Health started out as an overweight girl, with no energy and dizzy spells, being diagnosed with prediabetes. At the time, I didn't even know what that meant. And now, 12 years later, my passion for helping people take control of their health and wellness, has brought us here. And along the way, some delicious recipes have been developed. Today, Im going to share with you, one of my favourites.

While I am aware that many people enjoy going out to dinner, I must tell you that its not my cup of tea. Breakfast and brunch are more my speed. So when I first became vegan, this is something that I missed. Mind you, there are many more restaurants with lots of options these days. But, necessity is what developed this recipe. I hope you enjoy it! Please let me know!

Sunday Brunch

Vegan Eggs Benedict

This recipe makes enough for 2 generous servings.

The Hollandaise

  • 1/2 cup Raw Cashews

  • 1/2 cup Oat Milk

  • 1 TBSP Nutritional Yeast

  • 1 TBSP Coconut Oil

  • 1 TBSP Lemon Juice

  • 1/4 tsp Mustard Powder

  • 1/4 tsp Turmeric

  • 1/4 tsp Salt

The Tofu

  • 1/2 Block Smoked Tofu

  • 1 tsp Cooking Oil

  • Smoked Paprika

  • Nutmeg

  • Salt

Soak the cashews in 1 cup of water for at least one hour. Drain the water from the cashews and combine all hollandaise ingredients in a high power blender. Blend until smooth. Add extra oat milk until you've reached desired consistency. Set Aside.

Slice the tofu width wise and then each slice in half. Heat cooking oil in a frying pan over medium heat. Place each piece of tofu in the pan. Sprinkle with smoked paprika, nutmeg and salt. Flip the tofu when the first side becomes crispy and golden. Sprinkle the second side with the paprika, nutmeg and salt.

While the tofu is frying, toast vegan English muffins. Place English muffins face up on your plate. Top with at least two pieces of tofu, and a good portion of hollandaise sauce. You can also add a handful of other toppings...Sautéed spinach, asparagus, fried mushrooms and onions or sliced fresh tomatoes are amongst my favourites. Serve along side hash browns or sliced fruit.

I truly hope you enjoy this recipe!



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British Columbia



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