Raw Portobello Benedicts with Cashew Hollandaise

So, I modelled this one off something I've had at one of my favourite raw vegan cafes. I'm more than happy with the result and will certainly be making this one again!

Raw Portobello Benedicts
Serves 1

For the bagels:

• Sprouted grain bread

For the filling: 

• Small bunch organic spinach
• 2 portobello mushrooms

For the mushroom marinade: 

• 2 tbsp balsamic vinegar 
• 2 tbsp cold pressed olive oil 
• Juice of 1 lemon
• 2 tsp Dijon mustard
• 1 large clove garlic, minced
• Sprinkling of dried thyme
• Sprinkling of Himalayan salt

For the cashew hollandaise: 

• 1/4 cup cashews, soaked overnight
• 1/2 tsp turmeric
• Sprinkling of Himalayan salt
• Pinch of cayenne pepper. 
• Juice of 1 lemon
• 3 tbsp water
• 2 tbsp cold pressed olive oil
• 1/2 tsp apple cider vinegar

To garnish: 

• Microgreens or alfafa sprouts

Method: 

1. Make the marinade first by whisking together all of the ingredients listed. Place the marinade in a resealable bag with the mushrooms, shake well, and then allow to soak on the countertop for about 30 minutes. Meanwhile, prepare the hollandaise. 
2. To make the hollandaise, place all ingredients in a food processor and blend until smooth. Set aside. 
3. To form the bagels, roll a large chunk of the sprouted grain bread between your hands and then flatten on a cutting board. Using a circular cookie cutter or the rim of a glass with roughly the same diameter as the mushrooms, cut out two circles of the bread. Use a small knife to cut out a smaller hole in the middle of each one to create the bagels. 
4. Once the mushrooms have been marinating for about 30 minutes, assemble the benedicts by layering spinach on each bagel, followed by a mushroom and the hollandaise. Garnish with microgreens or alfafa sprouts.