Introducing the new Benedict! I am calling it the Avo Benny (aka Avocado Benedict) and it is pretty perfect.
Let me tell you what I did to make this Benedict worthy of the name. Hint: the secret is in the sauce. That’s the Hollandaise sauce! I added Black Salt, aka kala namak. Do you know about this yet? It is that salt from India that is known for it’s sulfuric eggy smell/taste. It’s that eggy flavor but without the chickens!
It is really pretty simple to put this together. I made my own English Muffins from Isa’s book Vegan Brunch but of course use store bought ones unless you want to take the time to make them which is literally like 10 minutes. And then stack, pour, and eat!
It's all in the sauce. Here I turn the basic creamy Hollandaise into something completely unexpected using black salt, kala namak, for the egginess that is expected with a benedict.
- 1/4 cup cashew cream
- 1/2 tsp kala namak
- 1/2 tsp nooch
- 3 shakes turmeric
- 3 dashes ume plum vinegar
- 1 tsp water (or more, enough to make it pourable)
Eggy Hollandaise Sauce
Whisk all of the ingredients together. Taste and adjust seasonings.
My basic cashew cream recipe is 1 cup cashews just covered with filtered water in the Vitamix and blended until smooth, adding a bit more water until it is the perfectly smooth creamy texture of cream. It tends to thicken up in the refrigerator so I don’t worry if it seems too thin at first. Also, I don’t season it until I am ready to use it so I can turn it into anything I want. Salad dressings, sweet cream, sour cream, and, of course, hollandaise sauce.
Toast up some English Muffins. Lightly butter them and top with slices of tomato and avocado. Pour hollandaise sauce on top and garnish with a few grinds of fresh pepper.