HOLLANDAISE SAUCE

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.

Serves 6

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.

Instructions

  1. Cover the cashews in a bowl with warm water and let soak for at least 2 hours.
  2. Place all ingredients in a high speed blender or food processor and blend until really smooth and creamy. I use the Ninja bullet blender!
  3. 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!

 

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