It isn’t just Eggs Benedict that deserves a healthy dose of hollandaise! From artichokes to asparagus, all of our hollandaise favorites are in season and ready to enjoy. Rich and creamy, it’s a necessity for all things brunch, dinner, and beyond.
Ingredients
1/2 cup soaked cashews
1/2 cup water (or less as needed)
3 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
pinch cayenne pepper
Optional Ingredients
A pinch of black salt for sulfuric “egg” flavor.
Directions
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Soak cashews overnight by placing in a mason jar filled with water. Drain before use.
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Place drained cashews in the bowl of a blender or food processor.
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Add lemon, vinegar, Dijon mustard, nutritional yeast, garlic powder, onion powder, turmeric, and salt. Add 1/2 water and blend.
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Add water until desired texture is achieved.
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Transfer the mixture to a pot and place over medium-low heat.
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Use a whisk or spatula to stir, ensuring that the mixture stays lump-free.
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Once warm, remove from heat and cover until ready to use.
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