A heavenly Vegan Veggie Benedict is the perfect brunch with lemony Cashew Hollandaise. Recently, I found this healthy grocery store that carries homemade, vegan English muffins. So, I bought them of course. And, then I had to figure out what to do with them.
Although breakfast is not my favorite meal, brunch is right up my alley. Instead of opting for a Tofu Benedict, I decided to use portobello mushrooms, avocado, onions, tomatoes, and coconut bacon. Finally, I made a savory, lemony cashew hollandaise to drizzle over the top. I also added a single slice of jalapeño pepper to the top for a little heat.
Not only is this Vegan Veggie Benedict easy to make, but it was also worth any effort with each and every savory bite.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂