Vegan Hollandaze Sauce

Ingredients

• Baker's yeast

  active dry

  3 tbsp or 36g

• Water

  ½ cup or 118g

• Lemon juice

  3 tbsp or 45g

• Yellow mustard

  ½ tsp or 1 packet or 3g

• Salt

  table

  ½ tsp or 3g

• Raw Cashews, Unsalted

  Nut

  3 serving-1/4 cup or 300g

• Turmeric

  ground

  ⅛ tsp or 0.3g

• Vegan Margarine

  Vegan Butter Substitute

  4 teaspoon or 100g

• Cayenne pepper

  ⅛ tsp or 0.2g

Directions

1. 1. In a high-speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
2. 2. In a small saucepan, melt the margarine over a medium heat and add to the cashew mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan on top of the stove over low heat.