Because vegans can eat fattening food as well.
Eggs benedict was a favorite of mine B.V and making Hollandaise sauce was not only a pain in the ass; but it’s pretty disgusting when you deconstruct it. It requires sticks of butter and a ton of egg yolks. This recipe I actually pulled up from Whole foods and it’s actually REALLY good. Here’s how it went:
Ingredients: (makes 2-4 servings depending on your calorie concerns)
-3/4 cup cashew butter
-2 tsp Dijon mustard
-Zest and juice of one lemon
-1 tsp garlic powder
-1/2 tsp turmeric powder
-1/2 cup warm water
-Pinch of cayenne (I was out so I used paprika)
-1 lbs of asparagus
-1 tbsp. olive oil
-Fresh ground pepper
Set your oven to 350 degrees f. Trim the asparagus and lay on a baking sheet, I’m trying out these silicone mats since they don’t waste as much parchment paper. Rub the asparagus with olive oil and season well with the sea salt and pepper. Pop into the oven for 15 minutes.
Combine in your blender the cashew butter, water, garlic powder, turmeric, paprika, mustard, zest, and lemon juice. Blend until completely smooth.
Pull out your asparagus (that’s what she said) and pour on the hollandaise! Super easy and extremely delicious. I’ve tried a recipe before for hollandaise that used almonds, it was good but not nearly as easy as this one.
Happy Monday everyone!