Serve with 1 cup arugula. Squeeze fresh lemon juice on top.
1 cup cashews, soaked overnight
1⁄2 can (14 oz/400 ml) coconut milk
1⁄4 cup water
2 cups baby spinach
4 plum tomatoes, halved and roasted
1 avocado, sliced
- Make hollandaise sauce by combining cashews, coconut milk, water, and dip mix in a blender. Blend to a smooth creamy consistency. Taste and season with salt, if desired.
- Place two sliders on each plate. Top each with baby spinach, roasted tomatoes, and avocado slices.
- Top with hollandaise sauce.
Roast tomatoes in oven at 400°F until soft, about 20 min.
Try this recipe with Epicure’s Hollandaise Sauce (note: this blend is not vegan).