Plant-Based Hollandaise Sauce
Rich and lemony, a perfect sauce for vegetables
Equipment
- blender
Ingredients
- 1 cup cashews soaked in hot water for 1 hour
- ¼ cup nutritional yeast
- 2 Tbsp lemon juice
- 1 tsp distilled white vinegar
- 1 cup water 240ml
- ½ tsp turmeric
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Kala Namak black salt
- ⅛ tsp cayenne pepper
Instructions
- If you don't have a high-speed blender, place the cashews in a bowl and cover with boiling water. Leave them to soak for one hour. Then drain the cashews.
- Add the soaked cashews to the blender along with the nutritional yeast, lemon juice, white vinegar, water, turmeric, Dijon mustard, garlic powder, onion powder, black salt and cayenne pepper.
- Blend until smooth.
- Heat the sauce over a double boiler until warmed through. You can improvise a double boiler by placing the bowl of sauce into a pan with a couple inches of water. The sauce will thicken while heating.