Ingredients for 4 servings:
- 2 medium-sized boiled potatoes
- 1 garlic clove
- 2 tbsp cashew butter (for the fat-free version, please omit and use less water)
- Approx. 300 ml water (for an even stronger taste, we recommend asparagus broth)
- 2 tbsp lemon juice
- 1/4 tsp Mustard powder (ground mustard seeds)
- 1 pinch turmeric
- at will Kala Namak or other salt
Preparation:
Peel the potatoes and garlic cloves and put them in a blender. Add the cashew butter and water and mix to a creamy sauce. It’s best not to pour in all the water straight away so that the sauce doesn’t become too runny. The fat-free version requires very little water.
Season to taste with lemon juice and mustard powder (you can make your own from ground mustard seeds). For a nice yellow color, add a pinch of turmeric. Kala Namak salt simulates an egg taste; if you don’t like that, round off the sauce with sea salt.
Before serving, carefully heat the sauce in a small saucepan, stirring constantly.
This vegan hollandaise sauce goes perfectly with asparagus and steamed potatoes.
Bon appetit!
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