Vegan Hollandaise Sauce
Hollandaise Sauce
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.
Tried this recipe?Let us know how it was!
One Response
This is REALLY good! My favorite1
Thank you for the recipe!