In a previous life I considered myself a supreme hollandaise sauce creator. Now I shudder to consider the eggs and butter that I combined with such patience and then slurped up with such unhealthy gusto.
Now I have created a plant based alternative, which gives me just as much pleasure but with none of the killer contents.
I put a cup of Cashew Cream into the blender and to this I add a
- 1 whole pealed orange
- ½ a pealed lemon
- 1 or 2 cloves of garlic
- Salt and pepper to taste.
The mixture clings nicely to the asparagus, it takes so much less work to make and everyone enjoys this healthy alternative to Hollandaise.