There’s a reason béarnaise sauce has been a cornerstone of French cuisine for centuries. Rich, buttery, and herbaceous, it elevates everything from steak to asparagus. But for vegans or dairy-free foodies, this classic has always felt just out of reach—until now.
This guide isn’t just about swapping out butter and eggs. It’s about capturing the soul of béarnaise: its velvety texture, tangy undertones, and aromatic tarragon kick, all while keeping it 100% plant-based. And yes, you can do it in 15 minutes flat.
Whether you’re hosting a dinner party, meal-prepping for the week, or just craving a gourmet touch, this recipe is your golden ticket. Let’s dive in.
Why Vegan Béarnaise? Breaking Down the Benefits
Traditional béarnaise relies on butter, egg yolks, and sometimes cream. But with simple swaps, you can achieve the same luxury without compromising ethics, health, or flavor.
- Ethical Choice: No dairy means no contribution to industrial farming.
- Health Perks: Lower in saturated fat, cholesterol-free, and often lighter.
- Allergy-Friendly: Ideal for those avoiding eggs, lactose, or gluten.
- Planet-Conscious: Plant-based ingredients typically have a smaller carbon footprint.
But let’s address the elephant in the room: Can vegan béarnaise really taste as good? Spoiler: Yes—if you nail the ingredients and technique.
Traditional vs. Vegan Béarnaise: Ingredient Showdown
Here’s how classic béarnaise compares to its vegan counterpart:
| Ingredient | Traditional Role | Vegan Swap | Why It Works |
|---|---|---|---|
| Butter | Base for richness, emulsifier | Vegan butter (e.g., Naturli) | Mimics fat content and mouthfeel |
| Egg Yolks | Thickening agent | Silken tofu or cashew cream | Adds creaminess without curdling |
| White Wine Vinegar | Acidity for balance | Apple cider vinegar | Subtle tang that complements herbs |
| Shallots & Tarragon | Flavor foundation | Fresh shallots & tarragon | Stays authentic—no compromise here! |
| Cream (optional) | Extra richness | Full-fat coconut milk | Adds silkiness (use sparingly) |
Essential Tools for Success
You don’t need fancy gadgets, but these basics help:
- High-speed blender (for silky texture)
- Small saucepan (to reduce vinegar/shallots)
- Fine mesh strainer (optional, for ultra-smooth sauce)
- Whisk (if adjusting consistency post-blending)
The 15-Minute Vegan Béarnaise Recipe
Ingredients (Serves 4)
- 100g vegan butter (stick-style, not spreadable)
- 75g silken tofu (or 60g raw cashews, soaked*)
- 3 tbsp apple cider vinegar
- 1 small shallot, finely minced
- 1 tbsp fresh tarragon, chopped (plus extra for garnish)
- 1 tsp dijon mustard
- ½ tsp turmeric (for color, optional)
- Pinch of white pepper
- Salt to taste
*Quick soak cashews: Cover in boiling water for 10 minutes if short on time.**
Step-by-Step Instructions
1. Reduce the Vinegar & Shallots (3 minutes)
- In a saucepan, combine apple cider vinegar, shallot, and half the tarragon.
- Simmer over medium heat until liquid reduces by half (about 2-3 minutes). Strain out solids, reserving liquid.
2. Melt the Vegan Butter (2 minutes)
- Melt vegan butter in the same pan over low heat. Avoid browning.
3. Blend the Base (4 minutes)
- In a blender, add silken tofu (or drained cashews), reduced vinegar liquid, dijon mustard, turmeric, white pepper, and salt.
- Blend on high until smooth (1-2 minutes).
4. Emulsify the Sauce (3 minutes)
- With the blender running, slowly pour in melted butter. This creates the signature velvety texture.
5. Finish & Adjust (3 minutes)
- Stir in remaining tarragon. Taste for salt/pepper.
- If too thick, add 1 tsp warm water; if too thin, blend in 1 tbsp melted vegan butter.
Common Mistakes & Troubleshooting
| Issue | Solution |
|---|---|
| Sauce splits | Re-blend with 1 tbsp hot water or plant milk. |
| Lacks tang | Add ½ tsp lemon juice or more reduced vinegar. |
| Too herb-heavy | Strain after blending for a smoother finish. |
| Not thick enough | Add 1 tsp cornstarch slurry (mix with cold water). |
5 Flavor Variations to Try
- Smoky Paprika: Add ½ tsp smoked paprika with turmeric.
- Lemon-Dill: Swap tarragon for dill; add 1 tsp lemon zest.
- Spicy Chipotle: Blend in 1 tsp chipotle paste.
- Garlic Lover’s: Roast 2 garlic cloves; blend with tofu.
- Caper Twist: Stir in 1 tbsp chopped capers at the end.
Perfect Pairings: What to Serve With Vegan Béarnaise
- Grilled Tofu Steaks: Marinate in soy sauce + liquid smoke.
- Roasted Asparagus: Drizzle liberally.
- Vegan “Fish” Cakes: Use chickpea or jackfruit base.
- Air-Fryer Fries: Dip like a fancy mayo.
- Stuffed Mushrooms: Pour over portobello caps.
Nutritional Breakdown (Per Serving)
| Nutrient | Traditional Béarnaise | Vegan Béarnaise |
|---|---|---|
| Calories | 220 | 180 |
| Saturated Fat | 14g | 8g |
| Cholesterol | 120mg | 0mg |
| Protein | 1g | 2g |
| Allergens | Dairy, Eggs | None (if nut-free) |
FAQs: Your Vegan Béarnaise Questions, Answered
Q: How long does it keep in the fridge?
A: Up to 3 days in an airtight container. Reheat gently on the stove.
Q: Can I freeze it?
A: Yes! Freeze in ice cube trays for single servings. Thaw overnight.
Q: What if I don’t have tarragon?
A: Use 1 tsp dried tarragon, or substitute fresh chervil or basil.
Q: Is this sauce gluten-free?
A: Yes, as long as your vegan butter and mustard are GF.
Q: Why silken tofu over cashews?
A: Tofu is neutral in flavor and lower in fat. Cashews add extra richness.
Final Tips for Béarnaise Brilliance
- Temperature is key: Keep ingredients warm (not hot) to avoid splitting.
- Fresh herbs matter: Dried tarragon lacks the bright, anise-like punch.
- Experiment: Béarnaise is forgiving—adjust acidity or herbs to your taste.
Conclusion: Sauce Mastery in Minutes
Vegan béarnaise isn’t a compromise—it’s a revelation. In 15 minutes, you can create a sauce that’s every bit as indulgent as the original, with none of the guilt. Whether you’re drizzling it over a Sunday roast or jazzing up weekday veggies, this recipe proves plant-based eating is anything but boring.
Challenge Time: Whip up a batch, snap a pic, and tag #VeganBearnaiseBoss. Let’s make French cuisine proud—one dairy-free dollop at a time.
