1 c cashews
3/4 c water
1/2 lemon flesh
1/8 onion or 1/2 shallot
1 clove garlic
1 tsp dijon mustard
3/4 tsp black volcanic salt
1/2 tsp turmeric powder
2 drops of turmeric essential oil
Put all the ingredients in a blender and blend until smooth.
Drizzle the hollandaise on top of (e.g.) asparagus and top with fresh parsley and hazelnuts.
Source: Thanks to Buffy from Be Good Organics