Emulsifier Free Cashew Hollandaise
Total time45 min
Prep time10 min
Cook time5 min
4.5(13)
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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.
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