Vegan Bearnaise Sauce Recipe

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

1. In a small saucepan, combine the wine, vinegar and shallots and simmer over medium heat until reduced by half, 2 to 3 minutes
2. Add the margarine and continue to simmer until margarine is melted
3. Keep warm over low heat
4. In a high-speed blender, grind the cashews to a find powder
5. Add the water, lemon juice, salt and turmeric and blend until smooth
6. Add the hot wine reduction mixture to the cashew mixture and blend until smooth
7. Add the tarragon and parsley and combine until just blended
8. Serve immediately
9. If you prefer the sauce warmer, return to the saucepan and heat slowly, stirring, over low heat
10. If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
11. Properly stored, the sauce will keep for 2 to 3 days
12. Reheat the sauce in a saucepan over low heat

Full List of Dip Recipes
Full List of Sauce Recipes