Heavenly Vegan Hollandaise

Rick and I ate buckets of hollandaise last week, all in the name of research and good recipe development. Not exactly a terrible thing to have to do, and a whole lot healthier than if I were making the stuff out of butter and eggs. The recipe is ready to share, so in preparation for our Gluten Free March, here's a lovely sauce that can dress up darn near anything you choose to drown in it... I mean, serve it with. Test this recipe, and make any changes that suit you, so you'll have it ready to roll forevermore. Maybe a little more turmeric or lemon, or less salt, or even extra cashews in place of the tofu, for those who are anti-soy. (If you're not sure why you're anti-soy, re-visit my post from October of last year, What About Soy?) Every day's a holiday with hollandaise! Watch for my upcoming recipe for the fabulous Veggie Benny!

 

 


Vegan Hollandaise Sauce

 

8 oz. (1/2 block) silken tofu

1/4 cup raw cashews, soaked 1 hour or more

1/4 cup raw pine nuts, soaked with the cashews

4 T nutritional yeast

1 tsp salt, or to taste

1/8 tsp cayenne

1/4 tsp turmeric

1/8 tsp garlic powder

1/4 tsp herbs de provence or basil

1/4 cup lemon juice

1/2 cup water

 

Place all ingredients in a food processor, and blend until very smooth. Warm over low heat in a saucepan. This sauce is so good on so many things, and it won't send you into cardiac arrest. Enjoy! No eggs + no butter = no guilt.

 

~~~

More from me at: http://positivelyvegan.blogspot.com/

 

 

Recent Posts by kimmiles@gmail.com

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.