#sundaybrunch #plantbased #vegan #glutenfree

Light Plant-Based Hollandaise

Craig

Enjoy this classic, light Hollandaise, a Sunday Brunch hit! Use reduced-fat cashew powder to add richness. This best Hollandaise is your new go-to recipe.

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Prep Time 5

Cook Time 15

Total Time 20

Course Condiment

Cuisine American, European, French

Servings servings

Ingredients

1 cup plant milk
2 ½ tbsp cashew powder
2 tbsp nutritional yeast
1 tsp mustard, dry (up to 1 ½ tsp if you like that pungent mustard kick)
2 tbsp lemon juice
⅛ tsp kala namak
¼ tsp white pepper
pinch turmeric
pinch cayenne

Instructions

Whisk everything together in a saucepan over medium-low heat until it simmered and thickened up! It starts out very thin, but give it 5-10 minutes. Adjust kala namak and white pepper to taste.

Video

Keyword brunch, creamy, eggs, eggy

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Simple, Satisfying Plant-Based Hollandaise

Use PB2 cashew powder to reduce the overall fat in this recipe, this is especially relevant to individuals following a McDougall (Starch Solution) or similar lifestyle. A small amount of basic cashew cream (equal parts cashews and water, blended) can be substituted if you desire, and it still doesn’t add that much fat.

Tofu Scramble and Beyond

This Hollandaise sauce is absolutely brilliant on tofu scramble, it really is, especially when topped with sliced scallions. But, it can level up all sorts of veggies: green beans, cauliflower, broccoli, cabbage, the list goes on and on!

Light Plant-Based Hollandaise