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Gather all ingredients. In a blender, puree the silken tofu. Add in the non-dairy milk, lemon juice, butter, garlic powder, turmeric, salt & pepper, and cayenne pepper then puree again until smooth. Set aside.
Toast the english muffins and add a handful of spinach and a dollop of Toby’s Plant Based Dip & Spread to 4 slices of the muffins. Generously drizzle over with the hollandaise sauce, serve, and enjoy your Plant Based Eggs Benedict!