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©Not That Kind of Vegan 2018
  • Aurora

Vegan Hollandaise/ “Eggs” Florentine


The weekend is almost upon us. Spring is in the air, and brunch is on our minds. Well, it’s on my mind almost every day of my life because I don’t have a job and my friends all do, so brunch is that wonderful time of the week when I can actually get socialization from humans and not just my dogs! This one is delicious! Our hollandaise is made from cashews and is oh so creamy and subtly tangy! It’s also healthy AF because it’s vegan, a good source of protein, gluten free, and oil free! This is how we made it!


Ingredients:


1 cup raw cashews (Soaked in hot water for 30 minutes)

1 cup water

½ lemon, juiced

2 tbsp nutritional yeast

2 tsp dijon mustard

½ tsp turmeric

¼ tsp kala namak (black salt)

Pepper to taste


Directions:


In a medium bowl, add the cashews and cover them with boiling water. Let it sit for 30 minutes, then drain.


In a high-powered blender, add the cashews, water, lemon juice, nutritional yeast, mustard, turmeric, namalak, and pepper. Blend until smooth. Depending on your blender, you may have to run it through a couple of cycles. Check the seasoning and add more salt and pepper if you like.


Transfer to a small saucepan and crank the heat to medium. Cook it just long enough to heat it all the way through and get it as thick as you like. It will get thicker the longer it cooks, but keep in mind you want it light and airy and easy to pour.


Serve it on top of some air fried tofu to make a vegan egg! Saute some spinach and other veggies cooked in water. You 100% want to serve it on one of our amazing gluten free bagels!