Vegan hollandaise sauce made with cashews and flavoured with lemon and turmeric. Serve this over a tofu scramble, roasted veggies, or steamed veggies.
All of a sudden it's summer! I mean, it's HOT out here—a whopping 27°C—and while our neighbours back east are bracing for a snowstorm, I am filled with the longing for summer vacation.
I always think about heading back home to the island once the warm weather hits. There is just something about being outside of the city, near the ocean and the mountains and the slower way of life that screams summer to me. Chill vibes to the max!
When we do go visit the island, we always check out one of our favourite cafes—Nourish. It's tucked in a multicoloured heritage house in Victoria, surrounded by gardens, and nestled next to the ocean and fisherman's wharf.
The interior is kind of eclectic with tables and cosy couches in every corner, making it have that "I'm visiting a friend" kind of feel. But the best part is the food! While we can't go visit right now (or go anywhere for that matter) we've been doing our best to recreate some of our favourite dishes at home, including there infamous vegan hollandaise.
Instead of butter and egg yolks, the base of this vegan hollandaise is cashews and olive oil. They add both the creaminess and richness that a classic hollandaise needs.
Traditional ingredients like lemon and salt bring out the flavour, and a touch of turmeric adds some colour. We've been keeping this mix in the fridge during the week and adding it to all of our breakfasts and breakfasts-for-dinner meals. It's the perfect sauce to bring an average meal into a whole new realm!
- cashews (soaked for at least 4 hours)
- olive oil
- dijon mustard
- lemon juice
- sea salt
- black pepper
Combine your soaked and drained cashews with the rest of the ingretns. Puree untul you have a ncie creamy sauce.
This sauce can be stored in the fridge until tou are ready to use.
To heat it up, simple place a heatproof bowl over a pot of simmering water. Keep an eye on the hollandaise so that it doesn't dry out. Serve and enjoy.
Tips + Notes
Other things you can serve this hollandaise with include:
- Tofu scramble
- Roasted potatoes
- Sautéed green beans
- Sautéed greens (kale, spinach, chard)
- Buckwheat bread
For this breakfast bowl, I layered roasted yam and white potato with sautéed garlic kale, my favourite tofu scramble, and topped it all with fresh herbs from the garden (dill and chive) and hollandaise.
- You can skip on the turmeric, it is mainly for that sunny colour
- If you don't have miso feel free to add a little more salt
- White vinegar can be used to replace some of the lemon juice (lemon will be taster thought)
- If you can't wait the 4 hours for the cashews to soak, you can spread the process up but soaking them in boiling water for 2 hours
- 1 cup of cashews (soaked for at least 4 hours)
- 3 tbsp. of olive oil
- 1 tbsp. of dijon mustard
- ½ tsp. turmeric
- 1/2 tsp. miso
- 6-8 tbsp. lemon juice (depending on taste)
- 1/4 tsp. sea salt
- Black pepper
- 1/2 cup water, plus more as needed
- Drain the cashews and combine them with the oil, mustard, turmeric, miso, lemon, salt and pepper in a high-speed blender. Puree until it is fairly smooth.
- Slowly add the water to the blender while the blender is running. Continue to puree the mixture until it is silky smooth and creamy.
- Taste and adjust the seasoning as needed. The sauce will be very lemony but it will mellow after it is thinned and used to top veggies. Place the mixture in the fridge and use up within 5 days.
- To serve, take out as much hollandaise as you need. Place it in a heat-proof bowl and gently warm it over a pot of boiling water. Add some warm water to thin to the desired consistency and continue to stir until warmer. Serve and enjoy!
You don't want to heat the hollandaise in a pot over direct heat as it will cook the cashews.