Vegan Sauce Hollandaise
You might have heard how tricky it is to make a perfect sauce Hollandaise. Well, this is only true for the non-vegan version that is made with lots of butter and eggs. I still remember my rather questionable Hollandaise attempt during my vegetarian years when the result looked more like scrambled eggs than sauce. This one here is the much lighter vegan counterpart of the French classic, and there is no risk of curdling because, you guessed right, there are no eggs involved. It is incredibly easy to make – no whisking, no double boiler! The result is as thick, creamy, and exquisite as the original. Enjoy!
You will need:
- a high speed blender
Ingredients:
(for 4-6 servings)
For the blender:
- 2 generous cups (280 g) raw, unsalted cashews, soaked in sufficient water overnight or for at least 4 hours, drained
- 1½ cups (350 ml) water, more if needed (do not use drained cashew water!)
- ¼ tsp turmeric powder
- 1¼ tsp Himalayan black salt (Kala Namak)
- 2 tsp freshly squeezed lemon juice
- a pinch of cayenne pepper (optional)
Garnish with:
- fresh, minced parsley (optional)
Preparation:
Place all the ingredients into your high speed blender and process at highest setting until hot and creamy, about 4 minutes. Don’t over-process because it might get too thick!
Season to taste and, if necessary, add a little bit more water.
Scrape into a serving dish, garnish with parsley, and enjoy!
Notes:
- Perfect over cooked asparagus, roasted or steamed vegetables, savory mushroom pancakes tofu scramble, and so much more!
- Reheat leftovers in a small saucepan over low heat and stir continuously. Otherwise lumps may form.
