Makes for the perfect vegan benedict!
- 1 cup cashews (pre-soaked for 1 hour in hot water or 3 hours in cold)
- 3/4 cup plant milk
- 1/3 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 3 tbsp extra virgin olive oil *(or sub extra plant milk to make it oil-free - see notes)
- 1 tsp dijon mustard
- 1/2 tsp turmeric
- 1/4 tsp good salt
- pinch Kala Namak (a.k.a Himalayan black salt) **(optional - see notes)
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Add all ingredients to a blender and blend until smooth and creamy. Best served on top of organic sourdough (or GF toast!), grilled asparagus and fresh avocado for the best vegan alternative to eggs benedict!
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**TIP** The hollandaise can be heated on the stovetop but whisk vigourously while heating so it doesn't stick to the pot, and don't let it get too hot. I prefer to blend it for an extra minute or so right before serving so that it's lukewarm (just like egg-based hollandaise).
*This can be made into an oil-free vegan hollandaise by simply omitting the olive oil and replacing it with 3 tbsp extra plant milk instead. It won't be quite as silky and creamy if it's left out, but still just as delicious in taste!
** Kala Namak, or Himalayan black salt, has a pungent and sulphurous flavour that can give vegan recipes a more "eggy" flavour, if you want them to ;) It's so potent that it's only ever used pinch at a time, so buy it once and it will last for many years!