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Recipe Category: Dip
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Vegan Bearnaise Sauce Recipe
Ingredients
Makes about 1 1/2 cups
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup minced shallots
- 3 tablespoons vegan margarine
- ¾ cup unsalted raw cashews
- 1/3 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried
- 2 teaspoons minced fresh parsley
Method
- In a small saucepan, combine the wine, vinegar and shallots and simmer over medium heat until reduced by half, 2 to 3 minutes
- Add the margarine and continue to simmer until margarine is melted
- Keep warm over low heat
- In a high-speed blender, grind the cashews to a find powder
- Add the water, lemon juice, salt and turmeric and blend until smooth
- Add the hot wine reduction mixture to the cashew mixture and blend until smooth
- Add the tarragon and parsley and combine until just blended
- Serve immediately
- If you prefer the sauce warmer, return to the saucepan and heat slowly, stirring, over low heat
- If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
- Properly stored, the sauce will keep for 2 to 3 days
- Reheat the sauce in a saucepan over low heat
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