Cashew Hollandaise Sauce

Easy vegan version of the eggy & difficult classic sauce

Cashew Hollandaise Sauce: Easy delicious vegan version of the beloved but difficult eggy classic, traditionally served over Eggs Benedict.

In the vegan universe, Hollandaise is a good keeper, and fabulous with almost everything.

Vegan hollandaise is perfect with Eggplant Tofu Roll Ups or Steamed Asparagus - or any steamed, grilled or roasted veggies.

Total prep & cook time: 20 min

Approximately 1 cup, 4 servings

Nutrition Data Per Serving, 49g: 128 cal, 85 fat cal, 10g fat, 2g saturated fat, 8g carb, 178mg sodium, 2g fiber, 5g protein, 2g sugars, low Cholesterol, good source Vitamin B6, B12, Thiamin, Riboflavin, Folate, Copper, Manganese. Estimated glycemic load 3

Ingredients:

1/4 cup soaked cashews
1 Tbsp lemon juice or white wine
1/3 cup water
1/3 cup plain unsweetened almond or soy milk
1 Tbsp olive oil
1 tsp apple cider vinegar
1 tsp prepared mustard
2 Tbsp nutritional yeast
1 tsp agave syrup or sugar
1/4 tsp salt or to taste
1/4 tsp pepper or to taste

Directions:

Soak cashews for 1 hours in hot water
Drain and combine with other ingredients in a blender until smooth
Heat sauce on low in a saucepan, stirring with a whisk, until thickened. Add more water if needed to thin to desired consistency.
Serve hot with grilled or steamed vegetables, or over Eggplant Tofu Roll Ups

Recipe Tips:

Soaking Cashews: I've used the quick soak metnod in this recipe, but you can also soak cashews overnight in cold water in the fridge.

I like brown mustard such as Dijon, because imho it has better flavor and is a bit less sharp than yellow mustard. But it's a fine distinction, and any mustard you want to use will work fine. I mean, we're talking 1 tsp!

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