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Recipe Category: Vegetarian
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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
- In a high-speed blender, process the cashews to a fine powder
- Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric and cayenne and blend until smooth
- In a small saucepan, melt the margarine over medium heat and add to the tofu mixture
- Blend until smooth
- Serve as is or return the sauce to the same saucepan and heat, 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 on top of the stove over low heat
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