Name: Cashew “Hollandaise”
Ingredients: 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; 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.

Ingredients

Units 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
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.

Instructions

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.