Monday, March 7, 2011

Cashew Hollandaise Sauce

I was amazed how much like the "real thing" this tasted, and the creamy consistency! Also, we ate 1/2 cup of this each which seemed so indulgent, but the only fat in it is 2 TBSP of cashews each.

As usual, I modified this from another recipe:

Makes 1 cup (Serves 2-4)

1/4 cup raw cashews
1 cup water
1 tsp onion, minced
1/4 tsp (approximately 1 small clove) garlic, minced
2 TBSP lemon juice
1/16 tsp ("1 pinch") each turmeric, dry mustard powder and paprika (sweet or smoked)
Salt and freshly cracked black pepper to taste

Combined all ingredients in a blender. Blend until cashews are thoroughly ground. Pour into a saucepan. Bring to a simmer, lower heat to medium-low. Cook and stir until thickened and bubbly, just a few minutes. Do not overcook or the lemon juice will evaporate, you want the bright flavor of the lemon juice which is characteristic to make it like hollandaise.

We made "veggie benedicts" with this: split and lightly toasted whole grain English muffins, thick slices of tomato, chopped up avocado, all drowned in the sauce. You can get creative with veggie benedicts and add thinly sliced smoked tofu, tempeh bacon, seitan, leftover home made veggie loaves, a broiled portabello mushroom, or veggie meat substitutes (though I personally stay away from fake stuff).

And of course you can use the sauce anywhere you would use regular hollandaise. I can't wait to try it with steamed asparagus!


  1. funny story. i was planning on making some hollandaise sauce soon...real stuff, but still. funny. :)

  2. Funny indeed, because it's not something most people make often at all =)

  3. I was super impressed that this thickened on its own. Out of the blender I thought I was going to need starch. Mind = Blown. Thankyou!