Vegan Hollandaise Sauce
This Vegan Hollandaise Sauce tastes so much like the real thing it’s scary! But you won’t find any cholesterol in this vegan version of a normally heart clogging recipe. It’s a perfect topping for your Vegan Sardou or Steamed Asparagus.
If your cashew cream is room temperature, you may not need to warm it up on the stove. Our cashew cream was in the refrigerator so the sauce was cold despite the hot water.
Also, hollandaise sauce should be pretty thin so it pours evenly. When we heated it up, it thickened so we had to add another 1/4 cup of water to thin it out.
Remember to prepare your Vegan Cashew Cream ahead of time so it’s ready when you want to prepare your Vegan Hollandaise Sauce.
Vegan Hollandaise Sauce Instructional Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
- 3/4 cup cashew cream (prepared ahead of time)
- 1/2 cup water hot, divided
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- Add the cashew cream, mustard, lemon juice, garlic powder, turmeric, cayenne pepper and 1/4 cup hot water in a blender. Blend until very smooth.
- Optionally, transfer to a small saucepan over low heat and stir in the remaining 1/4 cup of hot water. This will heat the sauce more thoroughly if needed.
- The sauce should be smooth and creamy. If it's too thick, stir in a little extra hot water until you reach the desired thickness.
- Enjoy over Vegan Sardou, Steamed Asparagus or your other favorite hollandaise worthy dish.
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