0 0
No Egg “Hollandaise”

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200g Cashews
300ml Boiling Water use warm if your making this as a raw sauce
4 tblsp Nutritional yeast
3 Garlic Cloves - peeled
300ml Vegetable Stock you can use less if you would like a really thick sauce
6tblps Tarragon Wine Vinegar apple cider vinegar is also good to use
1 tblsp Ground Tumeric Just for colour

No Egg “Hollandaise”

Features:

    Ingredients

    Directions

    Share

    Steps

    1
    Done

    At least 2 hours before you need the sauce pour the boiling water over the cashews. Leave them to soak. Drain off the water. Rinse.

    2
    Done

    Put all ingredients in a blender. Blitz until completely smooth and creamy. Season.

    3
    Done

    To heat do so over a low heat stirring all the time, add water if needed.

    4
    Done

    This can be made ahead, kept in the fridge. Then reheated gently – adding water to get the correct consistency if necessary.

    RdC

    previous
    Banana, Pecan & Sultana Muffins
    next
    Cheesy Courgettes
    previous
    Banana, Pecan & Sultana Muffins
    next
    Cheesy Courgettes

    Add Your Comment

    Subscribe to stay up to date
    New recipes & ideas straight to your inbox
    Your Information will never be shared with any third party.