Vegan Hollandaise Sauce
Prep Time: 10m | Cook Time: 10m | Servings: 4-6
Ingredients
- 1/2 cup cashews (soaked in boiling water for at least 1hr or in cold water overnight, then drained)
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1 tsp dijon mustard
- 2 tsp nutritional yeast
- turmeric (optional – for colour)
- 3 tbsp vegan butter
- 1 tbsp white wine
- a little water
Instructions
In a blender, blend the soaked cashews, water, lemon juice, apple cider vinegar, salt, mustard, nutritional yeast and a tiny pinch of turmeric together. If you don’t like the taste of turmeric you can leave it out but the sauce won’t be as yellow – and just add a tiny bit if you’re adding turmeric! You want a pale yellow sauce not fluorescent yellow! Blend all the ingredients together until VERY smooth. I blend for one whole minute.
In a saucepan over low-medium heat, melt the vegan butter. Add the white wine and let cook for about 30 seconds-1 min so the alcohol evaporates.
Have a whisk handy! Pour the blended mixture into the pan and whisk immediately – the sauce will burn and may get lumpy if you don’t whisk. Whisk until the sauce thickens and is smooth! You can add a little water if it starts to get to thick until you reach your desired consistency!
Pour into a pouring jug and serve immediately! If it separates, simply mix well.
