You might think hollandaise sauce is off the menu if you are vegan, but not so! This version of "Hollandaze Sauce" (page 552) is creamy, rich, and perfect in all the same dishes you would use traditional hollandaise, such as steamed broccoli or cauliflower, and of course, on Vegan Eggs Benedict (review to follow soon). The vegan version found here is a blend of cashews, nutritional yeast, water, lemon juice, spices, and melted vegan margarine. Instead of the 3 tablespoons margarine, I used about 1/4 - 1/3 cup water, only because without some additional liquid, the sauce would have been too thick. With the richness and natural fat found in the cashews, you really won't miss the margarine at all if you leave it out. This is a very rich sauce, and a little goes a long way. As good as it is, I am definitely reserving this for very special occasions.