Congratulations! You've survived the first week of 2017.
The holidays seem like years ago. It was heart-breaking for us to get rid of the Christmas tree and go back to our usual daily routine. But at least we've got brunch to look forward to at the end of each week!
Brunch has always been one of our favourite things. Eggs royale or benedict hands down is one of the most challenging yet satisfying thing to make on a Sunday morning when I have a bit of spare time on my hands. Recently I've discovered that making a badd-ass hollandaise sauce requires no eggs nor butter (nor your precious free time on a Sunday morning!). This vegan version is quick and easy yet definitely still rich, creamy and luxurious!
For the hollandaise sauce:
1/2 cup soaked cashews
1/2 cup of plant milk
1 1/2 tbsp lemon juice
1/3 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp turmeric
1 tsp salt
For the toppings:
Benedict is usually served with English muffin, but use any kind of bread you like!
1. Blend all ingredients for the sauce together. You can adjust the seasoning according to your taste. You can store this in the fridge for a few days and when ready to be served, just heat up in a pot on medium heat for 3-4 minutes or until warm, stir constantly to avoid burning. You can add a dash of plant milk every now and then while heating to prevent the mixture of curdling up or getting too thick!
2. Prepare toppings of your choice. Here, we cut tofu into a circle to resemble the shape of a poached egg and fry it just enough so that all sides are golden brown (you can also bake in the oven - which will take a bit longer). Served with mashed avocado, chives and a touch of paprika on toasted English muffin. We sometimes have our benedict on sourdough bread too - delicious!