Vegan Hollandaise Sauce

🛒 Ingredients

• 120 ml unsweetened soy milk or cashew milk (soy works best for stability)
• 80 g raw cashews (soaked in hot water for 15 minutes, or overnight in cold water; drain well)
• 3 tbsp nutritional yeast (gives rich, buttery‑cheesy depth)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 tbsp apple cider vinegar or white wine vinegar.. 1 tsp Dijon mustard
• ¼ tsp ground turmeric (for that classic golden colour, mild flavour)
• ¼ tsp garlic powder (optional).. ½ tsp sea salt
• Pinch of cayenne pepper or white pepper (to taste)
• 2–3 tbsp melted vegan butter or extra virgin olive oil
• 1–2 tbsp warm water or plant milk (only if needed to adjust thickness)

👩‍🍳 Instructions

1. 1

   Blend the base: Put soaked cashews, plant milk, nutritional yeast, lemon juice, vinegar, Dijon, turmeric, garlic powder, salt, and pepper into a high‑speed blender. Blend on high for 1–2 minutes until completely smooth and creamy, no lumps left.

2. 2

   Emulsify slowly: With the blender still running on low, slowly drizzle in the melted vegan butter or oil in a thin stream. This creates a thick, glossy, stable emulsion just like traditional hollandaise.

3. 3

   Warm gently: Pour the mixture into a small saucepan. Heat over very low heat, stirring constantly for 2–3 minutes until warm through — do NOT let it boil (boiling will make it split or thin out).

4. 4

   Adjust consistency & taste: If it’s too thick, stir in a little warm water or plant milk, one teaspoon at a time. Taste and add more lemon, salt, or pepper to get the perfect balance of tangy and rich.

5. 5

   Serve & store: Serve warm right away — it stays creamy for 30–40 minutes at room temperature. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently over very low heat, stirring constantly, adding a splash of milk if needed.