Breakfast · American

Vegan hollandaise sauce

Name: Vegan hollandaise sauce
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup raw cashews, soaked in hot water 15 minutes; 1/2 cup plant milk (unsweetened); 2 tbsp lemon juice; 1 tsp dijon mustard, 1/2 tsp turmeric; 1 tbsp nutritional yeast, 1 tbsp vegan butter (optional), salt

Silky, lemony and rich - a blender sauce that holds together without eggs or butter.

10 min Serves 4Contains: nuts, soy

Method

1
Drain the soaked cashews and blend with plant milk until completely smooth.
2
Add lemon juice, mustard, turmeric, nutritional yeast and salt. Blend again.
3
Warm gently in a pan on low heat, whisking, until it thickens to a pourable sauce.
4
Whisk in the vegan butter at the end for gloss. Loosen with a splash of water if it sets too thick.

Note

Inspired by the blender hollandaise style used by Rainbow Plant Life.

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