Sauces, spreads and dips

Hollandaise sauce

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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.


See their full recipe blog and details here

Source: Thanks to Buffy from Be Good Organics