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.
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.