Vegan Hollandaze Sauce

Ingredients

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Lemon juice

  Raw

  2 tbsp or 30g

• Mustard

  Prepared, yellow

  ⅓ tsp or 1 packet or 2g

• Salt

  Table

  ⅓ tsp or 2g

• Raw Cashews, Unsalted

  Nut

  2 serving-1/4 cup or 200g

• Turmeric

  Spices, ground

  ¹⁄₁₆ tsp or 0.2g

• Vegan Margarine

  Vegan Butter Substitute

  2 ⅔ teaspoon or 67g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

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.

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