You’ll love with this rich, lemony, buttery, creamy sauce with its touch of earthy sweetness.
If you can boil a cup of cashews for 10 minutes and have a high-powered blender, this sauce comes together quick and will provide ample sauce for 6-8 dishes.
Like traditional hollandaise sauce, this less murdery version makes a great topping for a range of breakfast dishes. I’ve even used it as a cheese substitute on pizza with excellent results. It’s not snappy, chewy, stretchy or sticky. But it brings a creamy richness to any dish and balances the acidity of tomato sauce. Use this sauce anywhere you want some buttery, lemony goodness.
In coming weeks, look for the vegan benedict recipe that motivates my teenage son to clean the kitchen. I’ll also post a very good pizza sauce recipe and a hollandaise sauce pizza recipe that uses both sauces. I’ll link to those recipes on this page once I’ve posted them.
Enjoy!
INGREDIENTS
- 1 cup cashews
- 1 quart water
- 1½ cups oat milk
- ¼ cup melted vegan butter or refined coconut oil
- 3 TBSP lemon juice
- ¼ cup nutritional yeast
- 1 tsp ground mustard
- ½ tsp ground turmeric
DIRECTIONS
- Boil 1 cup of cashews for 10 minutes in one quart of water
- While cashews are boiling, assemble the remaining ingredients in a high-powered blender
- When done boiling the cashews, drain them and add the nuts to your blender
- Run the blender until smooth and creamy (5-10 minutes).
- Add the sauce to a sauce pan over medium heat and cook until the sauce is thickened to your preference.