Creamy Mushroom & Spinach Toast with Vegan Hollandaise

Ingredients

• 1/2 cup Cashews, raw and unsalted, soaked in hot water for 30 minutes
• 2 tablespoons Lemon juice
• 2 tablespoons Nutritional yeast
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Garlic powder
• to taste Salt and pepper
• 2 tablespoons Olive oil
• 2 cups Mushrooms, sliced
• 2 cups Spinach, chopped
• 2 cloves Garlic, minced
• 2 slices Gluten-free bread, toasted

Instructions

1. 1Prepare the vegan hollandaise sauce: Drain the soaked cashews and place them in a blender. Add lemon juice, nutritional yeast, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth and creamy, adding a little water if needed to reach the desired consistency.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until softened and browned.
4. 4Add the chopped spinach and minced garlic to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
5. 5Season with salt and pepper.
6. 6Spread the mushroom and spinach mixture on the toasted gluten-free bread.
7. 7Drizzle the vegan hollandaise sauce over the toast and serve immediately.

Substitutions

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