Butter Free Hollandaise Sauce
Yields approx 2-3 servings ~1 cup
Hollandaise sauce is traditionally made with mostly butter (and some seasonings), so to recreate the buttery flavor and thick-ish consistency, I turned to a trusty plant based source of buttery flavors: cashews.
This Hollandaise has impressed many omnivorous palates, and I think you'll find it to be a darn good substitute (and maybe just prefer it!)
1/4 c raw unsalted cashews
2 tbsp + 1 tsp fresh lemon juice
1/2 tsp raw unpasteurized apple cider vinegar
1/4 c water
1/16 tsp cayenne
1/16 tsp smoked paprika
1/2 tsp nutritional yeast
1/4 tsp turmeric
salt and pepper to taste
- Cover cashews with water and soak uncovered for 8 hours. Drain and rinse.
- Put cashews in food processor with water, lemon juice, and apple cider vinegar. Puree until smooth. (This may take awhile, to get the desired, smooth Hollandaise texture we are familiar with, so don't worry if yours looks lumpy for a bit. Just keep at it!) Scrape the sides every so often to make sure all of the cashews are thoroughly pureed.
- Add remaining ingredients and blend.
Pictured above: I recreated Eggs Florentine by using 123 Gluten Free Southern Glory Biscuit Mix (replacing buttermilk and cream with almond milk), poached eggs (so the resulting dish was not altogether vegan--though you most certainly could use tofu in the place of poached eggs), and sauteed spinach.
Happy brunching, to you!