Vegan Hollandaise Sauce
Traditional hollandaise sauce is made with lots of eggs and butter - definitely not a vegan-friendly brunch choice! Luckily for us, it’s incredibly easy to make with plant-based ingredients, and all the work happens in your blender. Use black salt if you can: it provides an eggy taste. This tangy, creamy sauce is nothing short of magical!
Ingredients
- 1 cup raw unsalted cashews, soaked in water for 30 minutes
- ¼ cup nutritional yeast
- Juice of 1 lemon about 3 tablespoons
- 2 teaspoons mustard
- ½ teaspoon black salt or regular salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 cup boiling water
Instructions
- Drain and rinse the cashews, and place in a blender. Add the nutritional yeast, lemon juice, mustard, black salt, turmeric, and cayenne, then pour in the boiling water. Blend on high speed for a minute, until smooth and creamy. Taste, adjust salt as needed, and serve immediately. To make ahead, store the finished sauce in the refrigerator, then reheat in a saucepan on the stove over low heat, stirring constantly.