Step 1

HOLLANDAISE: Heat vegan butter in a large skillet over medium heat. Once melted, turn off the heat and whisk in the flour until no lumps remain.

Step 2

Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes. Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

Step 3

BENEDICT: As the sauce is cooking, heat a large skillet over medium heat. Once hot, add the olive or avocado oil and tomato slices and season with the salt and pepper. Brown for 2 minutes on each side. Set aside.

Step 4

Remove the tomatoes from the skillet and add the English muffins cut-side down to slightly warm/brown for 2-3 minutes.

Step 5

To serve, top the English muffins with the tomato slices, avocado, red onion (optional), and a generous portion of hollandaise sauce. Garnish with paprika, parsley, and/or other fresh herb(s) of choice for color (optional).

Step 6

Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.