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.
1/2 cup unsweetened nut milk
1/4 cup water
1 clove garlic minced
2 tbsp lemon juice
1 tsp dijon mustard
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.