Vegan hollandaise sauce
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4 persons -
75 min
Ingredients 4
- 150 g cashews + 250 ml boiling water
- 2 tbsp nutritional yeast
- Juice and zest from 1 lemon
- ½ tbsp Turmeric
- 1 tbsp Dijon Mustard
- 250 ml Provamel alternative to single cream
preparation 75 min
- Place the cashews in a bowl and pour boiling water on top. Leave to soak for 1 hour.
- In a blender add the cashews with water, juice and zest from 1 lemon, turmeric and Dijon mustard. Season with salt and pepper. Blend until smooth (add some water if needed).
- Put the mixture in a cooking pot on low heat. Add the Provamel alternative to single cream and the nutritional yeast. Stir until heated through. Remove from the fire and season to taste with salt and pepper.
- Serve with grilled green asparagus and a slice of lemon.
