VEGAN BENEDICT WITH SPICED POLENTA

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recipe by So Delicious Kitchen

ingredients

12 c. raw cashews, soaked in water overnight

12 c. So Delicious Dairy Free Organic Unsweetened Almondmilk with Cashew

1 tbsp. apple cider vinegar

1 tbsp. lemon juice

1 tbsp. nutritional yeast

1 tsp. whole grain mustard

12 tsp. turmeric

1 12 tsp. smoked paprika

Salt and pepper, to taste

12 lb. firm sweet corn polenta, in 12 inch slices

1 tbsp. extra virgin coconut oil

Topping:

2 tomatoes

2 avocados

directions

  1. To prepare the vegan hollandaise, combine all ingredients except the salt and pepper. Blend until smooth.
  2. Add more Unsweetened Organic Almondmilk with Cashew as desired to adjust consistency.
  3. Season with salt and pepper and set aside.
  4. To prepare the spiced sweet corn polenta: heat coconut oil in a skillet. In a small bowl, whisk together the paprika and pepper, and lightly coat each polenta slice with the mixture.
  5. Cook the polenta slices until the edges are crisp and brown.
  6. Layer the sliced polenta with slices of avocado and tomato, top with vegan hollandaise, and garnish with fresh cilantro.