Ingredients
Hollandaise Sauce Ingredients
- 1 cup Raw Cashews
- 3/4 - 1 cup Unsweetened Plant Milk
- 1 Tbsp Lemon Juice
- 1 - 2 Tbsp Nutritional Yeast
- 1/2 cup Vegan Butter (melted)
- 1/4 tsp Turmeric
- 1/4 tsp Ground Mustard Powder
- 1/4 tsp Lactic Acid (or more lemon juice)
- Dash of Cayenne
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Salt (or to taste)
Instructions
- Soak Cashews: Place the raw cashews in boiling water and let them soak for about 15 minutes to soften, which will help create a smooth sauce texture.
- Prepare Blender Ingredients: While the cashews soak, add all the other ingredients—unsweetened plant milk, lemon juice, nutritional yeast, melted vegan butter, turmeric, ground mustard powder, lactic acid, cayenne, salt, and black salt—into a high-speed blender.
- Blend Sauce: Drain the soaked cashews and add them to the blender. Blend everything until very smooth and creamy. If the sauce is too thick, add more plant milk slowly, one tablespoon at a time, to avoid thinning it out too much.
- Adjust Seasoning and Serve: Taste the sauce and adjust salt or acidity as desired. Use immediately or store for later use as a rich vegan alternative to traditional hollandaise sauce.
Notes
- Soaking cashews in boiling water softens them quickly, ensuring a creamy texture without long soaking times.
- Use unsweetened plant milk to avoid altering the flavor of the sauce.
- Black salt adds an eggy flavor, enhancing the hollandaise profile.
- Adjust the thickness by adding plant milk in small increments to get your preferred consistency.
- This sauce can be stored in the refrigerator for up to 3 days and gently reheated before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
