The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Start your day with this delicious plant-based version of eggs benedict. Made with seasoned tofu, fresh veggies and a delicious hollandaise sauce made using fresh almond milk made in the NutraMilk. Enjoy!


For plant-based eggs Benedict

  • 2-4 English muffins (gluten-free option)
  • 8 oz. firm tofu
  • 2 tbsp. avocado oil
  • salt and pepper
  • 1-2 teaspoons nutritional yeast
  • a small handful of mixed greens
  • 1 small avocado
  • 1 large tomato, sliced
  • hollandaise sauce, recipe follows

For Hollandaise Sauce

  • 2 tbsp. vegan butter
  • 2 tbsp. flour
  • 1 cup almond milk other plant milk of choice made with the NutraMilk
  • 2 tbsp. nutritional yeast
  • 1/2 tsp turmeric powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • salt/pepper to taste

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • To make your hollandaise sauce:
    • Start by melting your vegan butter in a pan over medium heat.
    • Add the flour and whisk for 1 minute until slightly golden, then slowly whisk in your plant milk so it doesn't clump.
    • Cook for 2-4 minutes, whisking constantly until it thickens.
    • Add remaining ingredients and cook 3 minutes longer, whisking constantly.
    • Sauce will thicken as it sits, you can always add a little bit more plant milk at any time to make it more pourable!

  • Next, make the tofu:
    • In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu ½ inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.

  • Slice the English muffin in half and toast. Top each muffin small amount of mixed greens and one tomato slice. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.