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I might as well face it, I’m addicted to the Hollandaze Sauce from 1,000 Vegan Recipes. So far I’ve used this sublime, creamy, decadent, delicious, lemony sauce on baked potatoes, roasted asparagus, roasted cauliflower, Soy-tan Dream Cutlets, and my current brunch favorite, Burritos Benedict. As seen in the photo, I’ve also used it to top Cashew-Chickpea Medallions. This silky sauce is best made in a high-speed blender for the ultimate in creamy smoothness. It’s very easy to make and a great way to dress up a meal.

As I do with everything I cook, I always taste what I’m making as I prepare it, to be sure of the balance of flavors. The danger with tasting this sauce as you make it, is that you’ll want to keep on tasting it until there’s barely enough left to serve for dinner.

Hollandaze Sauce
This recipe is from my new book, 1,000 Vegan Recipes, published by John Wiley & Sons.

3/4 cup unsalted raw cashews
3 tablespoons nutritional yeast
1/2 cup hot water
3 tablespoons fresh lemon juice
1/2 teaspoon yellow mustard
1/2 teaspoon salt
1/8 teaspoon turmeric
Pinch ground cayenne
3 tablespoons vegan margarine

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.
In a small saucepan, melt the margarine over 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.