EVO Benedict

    For Vegan Hollandaise 
    150 gms cashews, soaked in boiling water for 1 hour
    15 gms nutritional yeast
    2 tbsp lemon juice
    1 tsp white vinegar
    1 tbsp dijon mustard
    1 tsp garlic powder
    1 tsp onion powder
    ½ tsp black salt
    ⅛ tsp cayenne pepper
    Other Ingredients 
    1 tbsp oil
    1 tbsp garlic, minced
    1 cup spinach, cut in strips
    2 tomato slices, charred
    2 EVO Boiled egg patty, grilled
    For Assembling 
    2 English muffins, toasted
    1 vegan cheese slice
    Cooked spinach
    Charred tomato slices
    EVO Grilled Patty
    Vegan Hollandaise
    1 tsp red chilli powder, to sprinkle on top
    Prepare the Vegan Hollandaise by blending all ingredients together into a smooth puree.
    Heat a pan and pour over the blended hollandaise puree, cook till it begins to thicken. Once it thickens enough, allow it to cool at room temperature before using.
    Heat some oil in another pan, add in the minced garlic and sauté till fragrant. 
    Add in the chopped spinach and cook till it wilts and leaves water. Set aside till in use.
    In the same pan, grill the tomatoes and then char them directly on the flame to achieve the black charred spots.
    Heat oil in another pan, add in the EVO Boiled Egg White Patty and grill till golden spots begin to appear. Set aside till in use. 
    Take an English muffin. On the bottom add a layer of cooked spinach followed by charred tomatoes and finally top it with a grilled Evo Boiled Egg White Patty. 
    Drizzle a generous amount of the prepared Vegan Hollandaise sauce, garnish with a sprinkle of red chilli powder. 
    Serve immediately.