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
- 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.
- 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