Vegan Hollandaise Sauce

A creamy and flavorful vegan version of the classic Hollandaise sauce, perfect for drizzling over roasted vegetables, tofu scrambles, or vegan eggs Benedict.

Ingredients:

• 1/2 cup cashews, soaked overnight
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons vegan butter

Instructions:

Drain and rinse the soaked cashews

In a blender, combine the cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, turmeric powder, garlic powder, salt, and pepper

Blend until smooth and creamy

In a saucepan, melt the vegan butter over medium heat

Pour the blended mixture into the saucepan with the melted butter

Cook the sauce, stirring constantly, until it thickens, about 5 minutes

Once thickened, remove from heat and serve immediately over your favorite vegan dishes