Is Arrowroot Starch Slurry a good vegan substitute for Egg in Béarnaise Sauce?

Yes. Arrowroot thickens the sauce but does not emulsify, resulting in a Béarnaise that lacks richness and can separate easily. Use a ratio of 1 teaspoon arrowroot starch mixed with 2 tablespoons water per 1 egg yolk.

Vegan

Vegan Egg Substitute in Béarnaise Sauce

Q: What is the best vegan substitute for Egg in Béarnaise Sauce?

The best vegan substitute for Egg in Béarnaise Sauce is Aquafaba. Use 3 tablespoons aquafaba per 1 egg yolk. Aquafaba provides a light, stable emulsion similar to egg yolk, preserving the sauce’s creamy texture without altering flavor significantly.

Q: Is Cashew Cream a good vegan substitute for Egg in Béarnaise Sauce?

Yes. Cashew cream adds richness and creaminess but lacks natural emulsifiers, so the sauce may be less stable and slightly nutty in flavor. Use a ratio of 2 tablespoons cashew cream per 1 egg yolk.

3 tested vegan options that contains no animal products (no eggs, dairy, honey, or meat). Each with exact ratios and tips for Béarnaise Sauce.

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Quick Answer

The best vegan substitute for Egg in Béarnaise Sauce is Aquafaba (3 tablespoons aquafaba per 1 egg yolk). Aquafaba provides a light, stable emulsion similar to egg yolk, preserving the sauce’s creamy texture without altering flavor significantly.

Vegan Egg Substitutes for Béarnaise Sauce

Substitute	Ratio	Notes
⭐ Aquafaba	3 tablespoons aquafaba per 1 egg yolk	Aquafaba provides a light, stable emulsion similar to egg yolk, preserving the sauce’s creamy texture without altering flavor significantly.
Cashew Cream	2 tablespoons cashew cream per 1 egg yolk	Cashew cream adds richness and creaminess but lacks natural emulsifiers, so the sauce may be less stable and slightly nutty in flavor.
Arrowroot Starch Slurry	1 teaspoon arrowroot starch mixed with 2 tablespoons water per 1 egg yolk	Arrowroot thickens the sauce but does not emulsify, resulting in a Béarnaise that lacks richness and can separate easily.

Detailed Guide: Vegan Egg Substitutes in Béarnaise Sauce

⭐ Aquafaba (Best Vegan Option)

3 tablespoons aquafaba per 1 egg yolk

Quick tip: Aquafaba provides a light, stable emulsion similar to egg yolk, preserving the sauce’s creamy texture without altering flavor significantly.

Aquafaba, the liquid from cooked chickpeas, contains proteins and starches that act as emulsifiers and stabilizers, closely replicating the egg yolk’s role in Béarnaise sauce. Its ability to trap air and bind fat makes it an excellent substitute in emulsified sauces.

For best results, use aquafaba at room temperature and whisk vigorously to achieve a stable emulsion. It’s important to monitor the sauce closely as aquafaba can be less heat stable than egg yolks, so gentle heating is advised.

Compared to traditional egg yolks, aquafaba produces a slightly lighter texture and a very mild legume note, which is usually masked by the herbs and vinegar in Béarnaise, maintaining the overall flavor profile effectively.

Cashew Cream

2 tablespoons cashew cream per 1 egg yolk

Quick tip: Cashew cream adds richness and creaminess but lacks natural emulsifiers, so the sauce may be less stable and slightly nutty in flavor.

Cashew cream is made by blending soaked cashews with water, creating a smooth, fatty base that can mimic the richness of egg yolks. However, it does not contain lecithin or proteins that stabilize emulsions, so the Béarnaise sauce may separate more easily.

To improve stability, combine cashew cream with a small amount of mustard or lecithin powder. Use gentle heat and whisk continuously to maintain emulsion.

The resulting sauce will be creamier and have a subtle nutty undertone, which can complement but also slightly alter the traditional flavor profile.

Arrowroot Starch Slurry

1 teaspoon arrowroot starch mixed with 2 tablespoons water per 1 egg yolk

Quick tip: Arrowroot thickens the sauce but does not emulsify, resulting in a Béarnaise that lacks richness and can separate easily.

Arrowroot starch acts as a thickening agent by gelatinizing when heated, which can help mimic the viscosity of Béarnaise sauce. However, it does not provide emulsifying properties, so the fat and acid components may separate.

Add the slurry slowly while whisking and avoid overheating to prevent a slimy texture.

The final sauce will be thicker but lack the smooth, creamy mouthfeel and stability of an egg-based Béarnaise, making it a less ideal substitute.