Vegan Hollandaise Sauce
This Vegan Hollandaise Sauce is so creamy and delicious! It can be prepared in minutes, and is a perfect alternative to the traditional egg based sauce. Serve it over steamed or roasted veggies, or over your vegan eggs Benedict or vegan frittata.
- ⅓ cup raw cashews
- 1 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 1/8 teaspoon black salt
- Pinch cayenne pepper
If you don't have a high speed blender like a Vitamix or Blendtec, soak the raw cashews overnight or for 5 to 8 hours. For quicker soaking, you can bring the cashews and water to a boil, then continue boiling for 5 to 10 minutes. Drain and rinse the cashews.
Place the cashews and all the remaining ingredients in a blender and blend until smooth.
Pour the sauce into a small sauce pan and heat at a medium temperature. Stir the sauce continually while heating to avoid scalding or lumpy sauce. Heat until thickened; you do not have to bring it to a boil.
Use the sauce while hot. It will thicken more as it cools, but can be thinned with a little bit of water.
Leftover sauce can be stored in the refrigerator for 3 to 4 days.
For longer storage, freeze the sauce in an air tight container for up to 3 months. You may need to whisk or blend the sauce again after it thaws.
Calories: 29kcal | Carbohydrates: 2.9g | Protein: 2.2g | Fat: 1.1g | Saturated Fat: 0.2g | Sodium: 240mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 19.41IU | Vitamin C: 1.2mg | Calcium: 5.26mg | Iron: 0.53mg