Hollandaise Sauce

Craig Dugas

This is a classic, light Hollandaise sauce... a Sunday Brunch hit! Use reduced-fat cashew powder to add richness.

Prep Time 5

Cook Time 15

Total Time 20

Course Condiment

Cuisine American, European, French

Servings servings

1 cup unsweetened soy milk (or other plant-milk, though soy milk curdles and thickens best)
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

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.

Keyword brunch, creamy, eggs, eggy

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