Eggless Cashew Hollandaise
Classic hollandaise is notoriously dependent on egg yolks for its rich, velvety body — which makes it completely off the table for anyone avoiding eggs. This version solves that problem brilliantly by soaking raw cashews until soft and blending them into a silky base that mimics that same luxurious, spoonable texture. Fresh lemon juice, a touch of Dijon, apple cider vinegar, and a pinch of turmeric bring the familiar tang and golden color you expect from a proper hollandaise, while melted butter keeps it tasting indulgent and deeply satisfying. The whole sauce gets strained and gently warmed on the stove, so what you end up with is smooth, glossy, and perfectly pourable — no graininess, no shortcuts. A pinch of cayenne at the end adds just enough heat to make it interesting. It comes together in under an hour and serves four, making it an easy upgrade for weekend brunch or a dinner-party showstopper drizzled over vegetables or roasted potatoes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew base
- ¾ cup raw cashews
- 1 cup boiling water, for soaking
For the sauce
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 tbsp unsalted butter, melted
- ½ cup warm water
- 1 tsp dijon mustard
- ½ tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp salt, plus more to taste
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are noticeably softened and plump.
- 2
Drain and rinse the cashews, discarding the soaking water. Transfer them to a blender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!