This savory, rich vegan sauce is a great stand-in for traditional Hollandaise. Made with oil-free plant-based ingredients like cashews and lemon, this is a must-have recipe.
To make Hollandaise: Drain and rinse the cashews. Combine the cashews, Dijon mustard, lemon juice, garlic powder, turmeric, cayenne, and ½ cup of the warm water in a high-speed blender. Puree until smooth and warm, about 3-5 minutes. Add more warm water, as needed, to reach desired consistency.
Serve warm over toasted whole wheat bread, on sliced heirloom tomatoes, or as a savory sauce for dipping baked fries.
Notes
Other Flavor Variations:
Bernaise – Add a reduction of tarragon, shallot, red wine vinegar
Maltaise -- Add 1-2 tablespoons orange juice
Foyot – Add 1-2 tablespoons reduced stock or broth (like mushroom stock)