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Cashew “Hollandaise”


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3.4 from 5 reviews

  • Author: Sasha Gora
  • Total Time: 10 mins
  • Yield: 2 1x

Description

Sasha Gora has come up with a vegan version of Hollandaise sauce just in time for white asparagus season.


Ingredients

Scale
  • 1/4 cup cashews, soaked overnight or for at least 4 hours
  • 1/4 tsp turmeric
  • pinch sea salt
  • pinch cayenne pepper
  • 2 tbsp + 1 tsp lemon juice
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1/2 tsp apple cider vinegar

Instructions

  1. Soak cashews for at least 4 hours or overnight. Drain and rinse and then place the cashews in a blender with the rest of the ingredients. Blend until smooth. Season to taste. If you desire a thinner sauce, add a bit more water a tsp at a time.
  2. Heat the cashew hollandaise on the stove or in a microwave or oven until warm and serve immediately. Any leftovers can be stored in the fridge for a few days.
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Side