10-minutes Easy Vegan Homemade Béarnaise Sauce

The Best Creamy Béarnaise gravy ever (and it’s made with no fuss using a blender)

If you’ve ever dipped a crispy potato wedge into a silky, warm pool of Béarnaise sauce and thought, this is what happiness tastes like, you’re in the right place.

This 10-minute vegan Béarnaise sauce is my lighter, dairy-free, absolutely irresistible take on the classic French steak sauce — but made much easier, made plant-based, and made for real life (aka: busy schedules, hungry families, and anyone who wants a little restaurant magic at home).

And because I grew up in a Danish kitchen where sauces were basically considered a love language, I took this one very seriously. This vegan version is rich, creamy, tangy, herby, perfectly silky, and shockingly simple. No eggs. No butter. No split sauces. No whisking over the stove like a stressed-out contestant on a cooking show.

Just a blender, a saucepan, a handful of simple ingredients, and a whole lot of flavor.

This is the kind of sauce I make when I want dinner to feel fancy without fumbling with a double boiler… or crying into a curdled emulsion. Been there.

Why This Vegan Béarnaise Sauce Works

Traditional French Béarnaise sauce is an emulsified butter-and-egg masterpiece… and also a little dramatic. One sudden temperature change and it will split faster than I tear open a bar of 95% dark chocolate (my daily snack, always).

This vegan version?

Unbothered. Uncomplicated. Un-splittable.

Here’s why it works:

• Plant-based cream (oat or cashew) gives you that classic luxurious mouthfeel.
• Vegetable broth builds serious flavor without needing butter.
• Vinegar brings the tangy brightness Béarnaise is famous for.
• Tarragon delivers the unmistakable French flair.
• A tiny bit of flour or cornstarch creates a stable, silky, foolproof sauce.

It’s all the flavor of classic Béarnaise — in a lighter, dairy-free, low-stress package.

Ingredients (Simple, Everyday, No Specialty Shops Required)

This recipe uses pantry staples you can grab at any grocery store.

Main Ingredients

• Vegetable stock or broth – the base that adds depth and savory flavor.
• Flour or cornstarch – for thickening (use cornstarch for gluten-free).
• Oat cream, soy cream, or cashew cream – any thick plant-based cream works.
• Apple cider vinegar or white wine vinegar – for bright, tangy Béarnaise flavor.
• Dried tarragon (or fresh if you can find it!) – the star herb.
• Ground turmeric (optional) – for that classic golden Béarnaise color.
• Salt – season to taste.

Optional but Delicious:

• A tiny pinch of mustard for added depth
• A splash of white wine
• A little minced shallot for a more classic, French-style flavor

How to Make Vegan Béarnaise Sauce (The 10-Min Method)

No whisking nightmares. No splitting. No babysitting the stove.

Step 1 — Blend the base

• Add vegetable broth and flour/cornstarch to a blender (or use a handheld mixer).
• Blend until completely smooth.

Step 2 — Heat & thicken

• Pour the blended mixture into a saucepan.
• Whisk constantly over medium heat for 2–3 minutes until it begins to thicken.
• Lower the heat to a gentle simmer.

Step 3 — Add flavor

Whisk in:

• Vinegar (ACV or white wine vinegar)
• Dried tarragon
• Plant-based cream
• Salt
• Optional turmeric

Step 4 — Adjust & serve

• Let simmer another 1–2 minutes.
• If too thin → add a splash more cream.
• If too thick → whisk in more broth.
• Taste, season, and immediately prepare to fall in love.

Pro Tips for the Best Vegan Béarnaise Sauce

• Use fresh tarragon if you can find it. It gives the sauce the most beautiful, elegant flavor.
• Don’t skip the acidity. Béarnaise should be tangy — it balances the richness perfectly.
• Blend first, whisk second. Blending ensures a lump-free, silky sauce every time.
• Add turmeric sparingly. Too much and your sauce goes from “golden French classic” to “neon curry accident.” Been there.

What to Serve with Vegan Béarnaise Sauce

This sauce makes everything taste like a fancy restaurant dish — even weeknight leftovers.

Amazing with vegetables (personal favorite!)

• Portobello mushroom steaks
• Celeriac steak
• Roasted cauliflower
• Grilled asparagus
• Crispy smashed potatoes

Delicious with vegan proteins

• Lentil burgers
• Vegan brisket or “roasts”
• Black bean patties
• Gluten-free vegan brisket

Dipper heaven

• French fries
• Potato wedges
• Sweet potato fries
• Air-fried anything

And if you dip your fries into this sauce… we can be best friends forever.

How to Keep Vegan Béarnaise Warm (Without Splitting)

One of the magical things about vegan Béarnaise sauce is that it reheats beautifully — unlike the traditional version.

Here’s how to keep it smooth:

Method 1 — Stovetop

• Heat slowly
• Whisk constantly
• Add a splash of broth if it gets too thick

Method 2 — Microwave

• Heat in 30–60-second intervals
• Stir between each
• Add a little water or stock if needed

Method 3 — Thermos trick

• Pour the hot sauce into a thermos and it will stay warm for up to an hour.
• Perfect for dinner parties.

Troubleshooting (Because We’ve All Been There)

• Too thick? Whisk in warm vegetable broth until silky again.
• Too thin? Add a spoonful of plant-based cream or whisk in a bit more cornstarch slurry.
• Not tangy enough? Add a splash more vinegar or a squeeze of lemon.
• Needs more flavor? Salt + extra tarragon. Tarragon is the heart of Béarnaise.

Classic Béarnaise vs. Vegan Béarnaise

Classic Béarnaise

• Made with butter and egg yolks
• Rich, heavy, and decadent
• Requires precise temperature control
• Can split easily if overheated or whisked incorrectly
• Uses a white wine + vinegar + shallot reduction for flavor
• Contains cholesterol and dairy
• Traditionally served with steak, fish, and vegetables
• Time-consuming and technique-heavy

Vegan Béarnaise

• Made without butter or eggs — completely dairy-free and egg-free
• Creamy but lighter and easier to digest
• Foolproof: doesn’t split, even when reheated
• 10-minute blender method (no double boiler needed)
• Still features the classic tarragon + vinegar tang
• Naturally cholesterol-free
• Perfect for vegetables, portobello steaks, vegan burgers, and roasted potatoes
• Beginner-friendly and fast — great for everyday meals

If you’re plant-based, lactose-free, or just sauce-obsessed (hi! same), this version gives you all the indulgence with none of the stress.

Vegan Béarnaise sauce serving ideas

• Portobello avocado mushroom steaks
• Lentil burgers
• Crispy potatoes 
• Celeriac steak
• Vegan roast
• My vegan brisket (or my gluten-free vegan brisket)

What I’ve been making lately

• Fresh Corn Salad: Easy Summer Recipe
• Creamy Rice Noodle Stir Fry with Grilled Sweet Potato Steaks
• Cabbage Lentil Salad Recipe (Crunchy, Fresh & Protein-Packed)
• Best Garlic Bread Recipe with Sliced Bread (3 Ways)
• Japanese Clear Onion Soup Recipe (Easy Hibachi Style)

Frequently asked questions about béarnaise sauce