"It's like egg butter sauce!" - That's what Kyle yelled from the kitchen while he was working on this recipe, so you have to know it's going to be tasty!
Hollandaise is definitely something we love to order when we're out, but we've never made the "perfect" version at home before this. One of our favorite places to get Hollandaise is from Blossom in New York, where Kyle and I had a Sunday brunch date when we were visiting my favorite city together for the first time.
When Mother's had a Tofu Benedict as a special, we hurried over so we could get our Hollandaise fix. A lot of people say that Mother's goes light on the seasoning- these people have never tried their Hollandaise. What the menu doesn't say about this special is that it's a spicy version of this sauce. I took one bite and passed my plate over to Kyle- I couldn't handle the heat! Of course, that means Kyle ate two servings and loved every bite of the spicy special.
Our version starts with soaked raw macadamia nuts, but also includes butter and lemon, which are classic non-vegan Hollandaise ingredients. Our Tofu Scramble Seasoning gives this sauce an eggy richness without all of the cholesterol of the real thing.
Try the sauce on a Bacon Benedict- with English muffins, asparagus and coconut bacon. Or try a Florentine- with sauteed spinach and oven roasted tomatoes on top of an English muffin.
1 cup raw macadamia nuts, soaked
1 stick Earth Balance, melted
2 tbsp lemon juice
3/4 cup water
1/4 tsp paprika
1 pack Tofu Scramble Seasoning
Turmeric for color, optional
- Soak macadamia nuts. We soaked hours for a few hours, but if you soaked them over night, you might need to use less water. You can try this with cashews too!
- Blend everything together until smooth.
- Put it all over everything! Asparagus, potatoes, English muffins, vegan ham, baked tofu. Whatever you can think of!