Rye Free Cashew Hollandaise

Total time45 min

Prep time10 min

Cook time5 min

About Fig

Fig 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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
See all
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!