Vegan Benedict with Homemade Hollandaise

In honour of my favourite character/actor from Joss Whedon’s Much Ado About Nothing, I decided to have a post cinema brunch of Tofu Benedict with homemade cashew cream cheese sauce. This was a lot simpler than it might at first appear, mainly because I made a tonne of creamy cashew basil and kale ricotta yesterday and then used that as a simple base.

O God, sir, here’s a dish I love not: I cannot
endure my Lady Tongue.

II,1,654

(Instead of Lady Tongue, I used tofu.)

For the ricotta I just blended the following, starting with the cashews and then adding everything else after they were totally blitzed:

• 2 cups raw cashews (soaked for four hours and drained)
• Freshly squeezed juice of a whole lemon
• 2 cloves of garlic
• 1 1/2 tsps salt
• 1/2 cup olive oil
• 2 cups fresh basil leaves
• 1 cup kale (destemmed)

Then, to turn the ricotta into a more Hollandaise-style sauce worthy of wooing my Benedick into a marriage to satisfy my appetite, I added the following to about a 1/2 cup of the above vegan cheese:

• 1/4 tsp turmeric
• 1 tbsp nooch (nutritional yeast)
• 2 tsps wholegrain mustard (not honey!)
• 1/4 cup coconut milk (or other non-dairy milk)
• 1/4 cup water (approx., mix to desired thickness)

To put my Benedick together I fried up some baby portabello slices, pan-seared some tofu slabs, and toasted some tasty bread as I was (oddly) lacking an English Muffin this morning. Then I liberally drizzled the vegan Hollandaise over the top and managed to take a picture or two before gobbling it all up… and making seconds. The picture is from the first serving as I’d not yet decided to add in the turmeric and nooch, hence the lack of yellowiness. The sauce is even more delicious with these additions. Consider me Beatrice, wooee and wooer to (vegan) Benedick, at least for breakfast.

Tagged as: dairy-free, recipe, recipes, wholefood

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