Classic hollandaise sauce is made with egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. This version can be made ahead and reheated by stirring over low heat just until warm. I poured this over boiled white asparagus.
Prep time: less than 5 minutes (excluding nut soaking time)
- ½ cup soaked cashews
- 6 oz. silken tofu
- 2 Tbs. fresh lemon juice*
- 2 Tbs. white balsamic vinegar (optional, but punches it up)
- 1-2 Tbs. nutritional yeast
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- ⅛ tsp. turmeric
*Instead of squeezing the lemon half, I cut full sections of the lemon from the peel and drop it in the blender with the other ingredients.
- Cover the cashews in a bowl with warm water and let soak for at least 2 hours.
- Place all ingredients in a high speed blender or food processor and blend until really smooth and creamy. I use the Ninja bullet blender!
- You can serve this at room temperature or slightly heated. Pour it over any steamed vegetable, or cooked potatoes or rice. Bump up the decadence of roasted tomatoes with a little hollandaise sauce!