A creamy vegan hollandaise sauce that is easy to make and delicious served with vegetables or vegan eggs benedict.  Can be made ahead and rewarmed for use.

Makes 6 servings

Ingredients:

• 1 cup Raw Cashews soaked in hot water for 30 to 60 minutes
• 3 Tbsp Nutritional Yeast 
• 3 Tbsp Lemon Juice, more to taste
• 1 tsp Distilled White Vinegar
• 1 cup Water 
• 1/2 tsp Turmeric
• 1 Tbsp Dijon Mustard
• 1 Tbsp Plant-based butter
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Indian Black Salt (Kala Namak)*
• 1/8 tsp Cayenne Pepper, optional

Instructions:

1. Soak the cashews in boiling water for 30 min to 1 hour. Drain.
2. Add the soaked cashews to the blender along with the remainder of the ingredients.
3. Blend until very smooth.
4. Warm the sauce slightly for serving (do not overheat) by warming over a double boiler with frequent whisking; or heating in the microwave for 20-second increments and whisking well between each heating.
5. The sauce will thicken while heating. Add small amounts of water at a time to thin if desired.
6. Serve over steamed or roasted vegetables, baked potatoes, or vegan eggs benedict. Also, try a small amount stirred in to your tofu scramble for a really delicious twist. 

*Kala Namak (Indian black salt) gives an egg flavor.  You can omit this if you do not have it, and instead add sea salt to taste.

Adapted from Loving It Vegan