This Delicious Rich And Creamy Vegan Hollandaise Sauce Is Quick To Make. A Easy Dairy-Free, Egg-Free And Gluten-Free Alternative To Classic Hollandaise.
Course: Breakfast, Brunch
Diet: Gluten Free, Vegan
Servings: 10- 2 tablespoons servings
Author: Nija Clark
High Power Blenders like a Vitamix or Ninja Professional blender.
1 1/2cupPlant-Based Milk
1/4cupLemon juice- freshly squeezed
1/4cupVegan Butter- we like Earth Balance Soy Free
Combine all ingredients in a blender and blend until smooth. (No need to soak if using high power blender)
1 1/2 cup Plant-Based Milk, 1/4 cup Lemon juice, 1/4 cup Vegan Butter, 3/4 cup Raw Cashews, 1/4 cup Nutritional Yeast, 1 teaspoon Mustard Powder, 1/2 teaspoon White Pepper, 1/2 teaspoon Turmeric, 1/4 teaspoon Salt, 1/8 teaspoon Cayenne Pepper
Start blender on 1 and continue increasing to 10. Blend for 5 minutes. The sauce will be hot. Carefully remove lid!
Enjoy immediately. The sauce will continue to thicken as it sits.
Or Pour in 18 ounce size jar and save for later, reheat to serve.
Storage & Reheating
Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 4 / 5 days.The sauce can be reheated in the microwave in 15-second intervals; stirring in between, until warmed throughout.