Every time, this quick vegan hollandaise sauce 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 vegan butter or refined coconut oil
1/4 cup nutritional yeast
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
Tofu Hollandaise
16oz (2 cups) silken tofu
1/4 cup freshly squeezed lemon juice
1/4 cup melted vegan butter or refined coconut oil
1/4 cup nutritional yeast
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 tofu 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.
