No egg hollandaise sauce

Catherine Barclay

Creamy and velvety, this no-egg hollandaise sauce redefines the classic with a plant-powered twist. Crafted from cashew nuts, this dairy-free alternative maintains the rich texture and tangy notes of traditional hollandaise without the need for eggs. With its smooth consistency and a delightful balance of flavours, this sauce adds a decadent touch to any dish, offering a luxurious and vegan-friendly option for elevating your culinary creations.

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Course Sauce

Cuisine French

Calories 788 kcal

Equipment

High speed blender

Ingredients

1 cup raw cashew nuts
1 tbsp nutritional yeast
1 tbsp dijon mustard
½ tsp turmeric powder
½ tsp black salt - kala namak
1 tsp miso
6 tbsp lemon juice
¾ cup water
½ tsp black pepper to release the benefits of the turmeric

Instructions

Combine all ingredients in a high-speed blender. Add more water if the sauce doesn't run smoothly.

Nutrition

Calories: 788kcalCarbohydrates: 52gProtein: 29gFat: 58gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gSodium: 415mgPotassium: 1168mgFiber: 8gSugar: 11gVitamin A: 27IUVitamin C: 36mgCalcium: 78mgIron: 10mg

Keyword hollandaise, no egg, plantbased, sauce, vegan, wfpb

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