Hollandaise sauce for vegans

Every time, this quick vegan comes out perfectly! It’s delicious as a sauce, dip, or spread. It’s possible to make it without soy or nuts.

Ingredients

Cashew Hollandaise

3/4 cup cashews

1 1/2 cup plant milk or water

1/4 cup freshly squeezed lemon juice

1/4 cup melted butter or refined oil

1/4 cup nutritional

1 tsp ground mustard seed

1/2 tsp white pepper

1/4-1/2 tsp ground turmeric (use 1/2 tsp for more yellow color)

Pinch of ground cayenne

Hollandaise

16oz (2 cups) silken

1/4 cup freshly squeezed lemon juice

1/4 cup melted butter or refined oil

1/4 cup nutritional

1 tsp ground mustard seed

1/2 tsp white pepper

1/4-1/2 tsp ground turmeric (use 1/2 tsp for more yellow color)

Pinch of ground cayenne

Instructions

In a blender, add all ingredients for either the cashew hollandaise or the hollandaise and blend until smooth. Warm in a small saucepan over low-medium heat until warmed through and thickened. If required, thin with water. You may eat it right away or preserve it for later and reheat it to serve. I prefer them with asparagus as shown above.

Notes

If you’re using cashews and don’t have a high-powered blender, soak them in water first to soften them. For a short soak, boil the cashews for 10 minutes, then drain and use, or soak for 30 minutes in boiling hot water. Cover the cashews in cold water and soak for 2 hours before draining to use for a slow soak. Cashews that have been soaked and drained can be kept in the fridge for one day. You don’t need to soak if you’re using a high-powered blender.

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