Creamy Hollandaise Sauce
This divine vegan hollandaise sauce offers incredible flavor and a silky, creamy texture. Super easy to make, it's perfect poured over roasted vegetables or baked potatoes.
Instructions
- 1
Place the [raw cashews] in a bowl, pour boiling [water] over them, and let them soak for one hour. Drain the cashews.
- 2
Add the soaked [raw cashews] to a blender jug with the nutritional yeast (0.25 cup), lemon juice (2 tbsp), white vinegar (1 tsp), water (1 cup), turmeric (0.5 tsp), dijon mustard (1 tbsp), garlic powder (1 tsp), onion powder (1 tsp), black salt (0.5 tsp), and cayenne pepper (0.125 tsp).
- 3
Blend until completely smooth.
- 4
Transfer the blended sauce to a double boiler or a heat-safe dish over a pot with a couple of inches of boiling [water]. Gently heat, stirring continuously, until warmed through (not piping hot).
- 5
The sauce will thicken slightly as it heats. Serve warm over roasted vegetables or baked potatoes.
Nutrition Facts
Per portion