Vegan Hollandaise Sauce
Vegan Hollandaise Sauce will elevate your tofu eggs benedict and steamed or roasted veggies to a whole new level of deliciousness.
Servings: 4
Calories: 120kcal
Ingredients
- ½ cup cashews
- ½ cup soy milk or any plain unsweetened plant-based milk
- 2 Tablespoons nutritional yeast
- ½ teaspoon mustard powder
- ½ teaspoon white pepper
- ¼ 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
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 69mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
