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Vegan "Hollandaise" Sauce

Makes about 1 cup
Time 5 min
This savory, rich sauce is a great stand-in for traditional egg- and butter-based hollandaise. Serve warm over a tofu frittata, on sliced tomatoes and toast, or spoon over steamed veggies. Watch our how-to video.
Ingredients
  • 3/4 cup cashew butter (purchase or make your own)
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1 lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
  • Pinch cayenne pepper
Method

Combine cashew butter, mustard, lemon zest and juice, garlic powder, turmeric, cayenne and 1/2 cup warm water in a blender and blend until smooth, about 1 minute.

Add more warm water as needed to reach the desired consistency.

Refrigerate in an airtight for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup cashew butter (purchase or make your own)
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1 lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
  • Pinch cayenne pepper