• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Green Circle Kitchen
  • Home
  • Recipes
  • Lifestyle Medicine
  • Resources
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Lifestyle Medicine
  • Resources
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Easy WFPB Bearnaise Sauce

    June 15, 2021 by Green Circle Kitchen

    Jump to Recipe Print Recipe
    WFPB Bearnaise Sauce in bowl on plate with wooden spoon and fresh tarragon

    So Delicious!

    This Easy WFPB Bearnaise sauce is so delicious! It's creamy yet tangy, yet slightly sweet. It's just perfect drizzled over cooked asparagus & other vegetables. You can even use it as a dip! It does thicken up quite a bit as it cools in the refrigerator, but it can be thinned out again easily too (see recipe notes).

    A classic bearnaise sauce is made with ingredients that aren't Whole Food Plant-Based (WFPB), such as egg yolks & butter. So, this WFPB recipe is, of course, not your traditional bearnaise sauce...but, if you're looking for a simple way to kick up the flavor of your veggies, oh my is this Easy WFPB Bearnaise Sauce ever tasty! 😋

    Jump to:
    • So Delicious!
    • Simple Ingredients
    • Super easy to blend
    • Add the tarragon and pulse
    • Drizzle and enjoy!
    • Frequently asked questions:
    • 📖 Recipe
    WFPB Bearnaise sauce ingredients in small clear glass bowls on wooden cutting board

    Simple Ingredients

    This recipe includes some simple ingredients & is so very easy to throw together on a whim. If you have these ingredients and a high-speed blender on hand, it only takes about 5 minutes to get this fabulous sauce ready for drizzle time!

    • Aquafaba (the brine from a can of chickpeas)
    • Cashews
    • White wine vinegar
    • Shallot
    • Black salt (kala namak)
    • Tarragon
    WFPB Bearnaise Sauce ingredients in a blender before blending
    WFPB Bearnaise sauce blending in blender (top down image)

    Super easy to blend

    This WFPB Bearnaise Sauce is super easy to blend. Just throw all of the ingredients (except the tarragon) into the blender and blend on high for about 2 minutes until creamy smooth. You're almost done at this point! 😄

    WFPB Bearnaise Sauce in blender with dried tarragon added on top

    Add the tarragon and pulse

    Next, simply add the tarragon and pulse a few times to combine. Do you like tarragon as much as I do? I think tarragon has a very nice slightly sweet & almost licorice or anise flavor. It's one of my favorite herbs for sure! It's a classic ingredient in traditional bearnaise sauce & it really rounds this sauce out well, too.

    Pouring blended WFPB Bearnaise Sauce into a glass bowl

    Drizzle and enjoy!

    Once blended, just drizzle this delectable sauce and enjoy! Alternatively, you can cool the sauce in the refrigerator. It will thicken up quite a bit & work quite well as a thicker vegetable dip. To thin the sauce out again, just add a bit of warm water and whisk (see recipe notes).

    My family & I absolutely love this sauce drizzled over this WFPB oil-free air-fried asparagus. For instance, see the picture of our recent dinner below. Yum, yum, yum! 😋

    Asparagus with Bearnaise Sauce on plate with cilantro lime rice and roasted sweet potatoes

    Frequently asked questions:

    What is aquafaba?

    Aquafaba is the brine or liquid drained from a can of chickpeas (chickpeas are also called garbanzo beans). It's an excellent egg replacement in many recipes & it can even be whipped to the consistency of whipped egg whites. It doesn't impart any sort of bean flavor in this recipe. It's quite remarkable stuff, actually! Each ~15 oz can of chickpeas contains about ¾ cup of aquafaba.

    What is black salt?

    Black salt also goes by "kala namak", Himalayan black salt, or Indian black salt. It is frequently used in Indian and Asian cuisine. It has a very sulfurous quality to it that is reminiscent of egg yolks, so it is often used to provide an eggy quality in eggless dishes.

    Where can I find black salt?

    You may be able to find black salt in a specialty grocery store near you. I purchased my black salt from Amazon several years ago. Since only a very little amount is used in any given recipe, a small quantity of black salt lasts quite a long time.

    Can I substitute the cashews with something else?

    I did try making this sauce with cannelini (white kidney) beans once. With this substitution, the flavor and texture really didn't hit the mark. If I was to replace the cashews again, I might try firm or extra-firm silken tofu instead. If you try this substitution, please let us know how it works for you in the comments!

    WFPB Bearnaise Sauce on small wooden spoon over bowl of sauce on colorful striped fabric

    📖 Recipe

    WFPB Bearnaise Sauce in bowl on plate with wooden spoon and fresh tarragon

    Easy WFPB Bearnaise Sauce

    Green Circle Kitchen
    This is a creamy and flavorful oil-free, egg-free, and dairy-free bearnaise-like sauce that is perfect for drizzling over asparagus and other vegetables. It can even be used as a dip!
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Course Condiments, Sauces
    Servings 1 cup

    Equipment

    • high-speed blender

    Ingredients
      

    • ¾ cup cashews (pre-soak if not using a high-speed blender)
    • ½ cup aquafaba (aquafaba is the liquid drained from a can of chickpeas)
    • 1 tsp shallot
    • 2 Tbsp white wine vinegar
    • ⅛ tsp black salt (also called "kala namak" or "Indian black salt")
    • 1 Tbsp dried tarragon (or use 2-3 Tbsp fresh tarragon, minced)

    Instructions
     

    • Place all of the ingredients (except the tarragon) into a high-speed blender.
    • Blend for about 2 minutes, until smooth and creamy.
    • Add the tarragon and pulse 2-3 times to combine.
    • Drizzle over cooked asparagus, green beans, brussels sprouts, & other vegetables. Store any remaining sauce in the refrigerator. The sauce will thicken quite a bit as it cools & is also delicious used as a dip! *See note.

    Notes

    *The sauce should stay fresh in a sealed container in the refrigerator for about 4-6 days.
    *To bring the sauce back to a more liquid consistency after it cools, add a bit of warm water (a tablespoon or so) and whisk well. 
    Keyword aquafaba, bearnaise sauce, cashews, creamy, dairy-free, dip, egg-free, oil-free, sauce, tarragon, WFPB, WFPBNO
    Tried this recipe?Let us know how it was!

    « WFPB Soy Curl Waldorf Salad
    WFPB Oil-Free Air-Fried Asparagus »

    Primary Sidebar

    Click below to go to Donna's "Circle Wellness Coaching LLC" Website!

    Hi, I'm Donna! Thank you for visiting the Green Circle Kitchen website! I'm a Registered Nurse, a Board Certified Nurse Coach, and Certified Lifestyle Medicine Practitioner. I look forward to sharing lifestyle medicine resources and wonderfully tasty whole food plant-based recipes with you! 

    More about me →

    Popular Posts

    • Easy Cilantro-Lime Brown Rice
    • Chocolate Orange Berry Salad
    • WFPB Soy Curl Waldorf Salad
    • Insane Nacho Cheeze ('Cheese') Sauce

    what is 'wfpb'?

    Whole Food Plant-Based

    A Whole Food Plant-Based (WFPB) dietary lifestyle includes a wide variety of "whole" (minimally processed) plant-foods (i.e. foods as close to their natural state after growing from the ground, without extensive processing in a factory). Plant foods include vegetables, fruits, whole grains, legumes, nuts, and seeds. These plant foods are the healthiest foods on the planet! They're full of fiber and other nutrients while most are also low in calories. So, there's no restrictive calorie counting needed. You can truly "eat the rainbow"! Learn more...

    Footer

    Follow Green Circle Kitchen on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Stay in touch

    • Sign Up! for emails and updates
    • "Like" & "Follow" the 'Green Circle Kitchen' Facebook Page!

    Get support

    • "Join" to interact with the 'Green Circle Kitchen Community' Facebook Group!

    Copyright © 2021 Green Circle Kitchen