Adding golden turmeric powder to poached eggs is an easy way to add rich antioxidant and anti-inflammatory properties to your breakfast, brunch, or lunch.
Strain almonds and cashews and rinse with cold water at least twice. Blend almonds and cashews at high speed in a blender with ½ cup water for one minute until finely blended. Strain through a sieve to remove the almond skins. Reserve the nut milk. You should have about 1 cup.
Add strained nut milk back into the blender with olive oil, lemon juice, optional nutritional yeast, hot sauce, and salt. Blend at medium-high speed for 30 seconds, until smooth and creamy. If it isn't emulsifying, you can try adding a little more olive oil and blending more.
Taste the sauce. You should be able to taste sour from the lemon, salt, and a hint of spice from the hot sauce. If it too thick, add some liquid, either lemon juice or water. If it is too thin, add more olive oil.
Make the poached eggs
Bring 2 inches of water to a boil in a small saucepan. Add vinegar and turmeric powder. Reduce temperature to medium. It should be boiling gently; not vigorously.
Crack your first egg into a separate small bowl, then gently pour it into the water. Give the pot a little shake to prevent the egg from sticking. Follow the same procedure with your second egg.
Cook for 2-3 minutes until the whites are set, but the yolks are still runny. Lift the eggs out with a slotted spoon.
To serve
Enjoy the hollandaise at room temperature, or heat the hollandaise slightly and gently on the stove, or you can try 10-20 seconds in the microwave. The traditional way is to use a double boiler. Do not bring the sauce to a boil as it will ruin the olive oil.
Enjoy turmeric poached eggs with vegan hollandaise any way you like. See the section above for 12 suggestions.
For a hint of beauty, and lively flavor, garnish the hollandaise with your favorite herbs, or consider toasted pumpkin seeds.
Notes
If you wish to use packaged nut milk, substitute the almonds and cashews for ¾ cup of nut milk and proceed directly with step 2. (Purchased nut milk is thinner than the homemade. This is why we’ll use less than the 1 cup of homemade.)Vegan hollandaise will keep for at least a week in the fridge. Try leftover sauce with more eggs, or on potatoes or cooked vegetables of any kind.