Ingredients
Units
Scale
- 1/2 cup cashews
- 1/2 cup plain, unsweetened plant-based milk (I used soy milk)
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon mustard powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground turmeric
- 2 Tablespoons lemon juice
- 1 teaspoon white miso paste (or salt to taste)
Instructions
To prepare this yummy vegan hollandaise sauce, add the cashews to a pot of water and simmer for about 3 to 5 minutes. Turn off the heat and let the cashews sit for 2 to 3 minutes to continue to soften.
Drain cashews and put them into a mini blender with all other ingredients. Blend until smooth and creamy.
Enjoy immediately, or store in an airtight container, like a mason jar, in the refrigerator for up to 5 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot
- Strainer
- Mini blender
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: French