#plantbasedsauce

This vegan and gluten-free Chickpea Hollandaise Sauce is a creamy, flavorful alternative to traditional hollandaise sauce. Made with chickpeas and seasoned with turmeric, it's perfect for topping a variety of dishes.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup olive oil. 2 tablespoons lemon juice. 1/4 cup water. 1 teaspoon Dijon mustard. 1/2 teaspoon turmeric powder. Salt and pepper to taste.

Instructions: In a blender, combine chickpeas, olive oil, lemon juice, water, Dijon mustard, and turmeric powder. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste, blending again to incorporate. Transfer the sauce to a saucepan and heat over low heat until warmed through, stirring occasionally. Serve over steamed vegetables, roasted potatoes, or your favorite gluten-free dish.

Prep Time: 10 minutes

Cook Time: 5 minutes

A vegan cashew cream sauce that can be used to make many dishes creamier.

Ingredients: 1 cup raw cashews. 1 cup water. 2 tablespoons nutritional yeast. 1 clove garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: The best time to soak cashews is overnight or for two to four hours. Rinse and drain the cashews. Soak cashews in water, add nutritional yeast, minced garlic, and lemon juice. Blend these ingredients together in a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. Add pepper and salt to taste. You can use it right away or put it in the fridge in an airtight container for up to a week.

Prep Time: 5 minutes

Cook Time: 0 minutes

A creamy and flavorful vegan version of the classic Hollandaise sauce, perfect for drizzling over roasted vegetables, tofu scrambles, or vegan eggs Benedict.

Ingredients: 1/2 cup cashews, soaked overnight. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1/2 teaspoon turmeric powder. 1/4 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons vegan butter.

Instructions: Drain and rinse the soaked cashews. In a blender, combine the cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, turmeric powder, garlic powder, salt, and pepper. Blend until smooth and creamy. In a saucepan, melt the vegan butter over medium heat. Pour the blended mixture into the saucepan with the melted butter. Cook the sauce, stirring constantly, until it thickens, about 5 minutes. Once thickened, remove from heat and serve immediately over your favorite vegan dishes.

Prep Time: 15 minutes

Cook Time: 5 minutes