Vegetarian Hollandaise Sauce Recipe

Vegetarian Hollandaise Sauce Recipe

Ingredients

Makes about 1 1/2 cups

• ¾ cup unsalted raw cashews
• 3 tablespoons nutritional yeast
• 1/2 cup hot water
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon yellow mustard
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric
• pinch ground cayenne
• 3 tablespoons vegan margarine

Method

1. In a high-speed blender, process the cashews to a fine powder
2. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric and cayenne and blend until smooth
3. In a small saucepan, melt the margarine over medium heat and add to the tofu mixture
4. Blend until smooth
5. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat
6. If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
7. Properly stored, the sauce will keep for 2 to 3 days
8. Reheat the sauce in a saucepan on top of the stove over low heat

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