Cashew Hollandaise

Cashew Hollandaise

Cashew Hollandaise

I have a small threshold for digesting dairy products. I do, however, love creamy delicious foods. I am always looking for healthy, digestible alternatives so that is why I created this cashew hollandaise.

Wet Ingredients

  • 1/2 cup unsweetened nut milk

  • 1/4 cup water

  • 1 clove garlic minced

  • 2 tbsp lemon juice

  • 1 tsp dijon mustard

Dry Ingredients

  • 1 cup cashews soaked in water for a minimum of 4 hours, preferably overnight

  • 1 tbsp hemp hearts

  • 3 tbsp nutritional yeast

  • 1/4 tsp sea salt

  • 1/4 tsp turmeric

  • cracked pepper to taste


Remember to soak your cashews, if they are not soaked long enough the sauce will be gritty. The longer the cashews soak the smoother and creamier it will taste.

  • Drain and rinse the cashews

  • Combine all of the ingredients in a blender or food processor and process until silky smooth

  • Transfer the contents to a pot and simmer on low for 10-15 minutes or until reduced.

  • Ensure you are stirring the sauce so that it doesn't stick to the bottom or burn

  • If needed, add additional water while reducing to get the desired consistency

I served the hollandaise sauce with sweet potato toast, local free-range back bacon, blanched spinach, and poached eggs.