Rick and I ate buckets of hollandaise last week, all in the name of research and good recipe development. Not exactly a terrible thing to have to do, and a whole lot healthier than if I were making the stuff out of butter and eggs. The recipe is ready to share, so in preparation for our Gluten Free March, here's a lovely sauce that can dress up darn near anything you choose to drown in it... I mean, serve it with. Test this recipe, and make any changes that suit you, so you'll have it ready to roll forevermore. Maybe a little more turmeric or lemon, or less salt, or even extra cashews in place of the tofu, for those who are anti-soy. (If you're not sure why you're anti-soy, re-visit my post from October of last year, What About Soy?) Every day's a holiday with hollandaise! Watch for my upcoming recipe for the fabulous Veggie Benny!
Vegan Hollandaise Sauce
8 oz. (1/2 block) silken tofu
1/4 cup raw cashews, soaked 1 hour or more
1/4 cup raw pine nuts, soaked with the cashews
4 T nutritional yeast
1 tsp salt, or to taste
1/8 tsp cayenne
1/4 tsp turmeric
1/8 tsp garlic powder
1/4 tsp herbs de provence or basil
1/4 cup lemon juice
1/2 cup water
Place all ingredients in a food processor, and blend until very smooth. Warm over low heat in a saucepan. This sauce is so good on so many things, and it won't send you into cardiac arrest. Enjoy! No eggs + no butter = no guilt.