Veganizing this classic brunch dish merely involves perfecting the hollandaise. Cashews provide richness and creaminess, while the lemon and nutritional yeast lend the tang. Problem solved.
» SERVES 4 «
1. In a food processor with a fitted blade, process cashews until very fine.
2. Add tofu, oil, lemon juice, nutritional yeast, salt, pepper, and turmeric, and process until very smooth, about 4 minutes.
3. In a medium saucepan over low heat, warm cashew sauce, being very careful not to boil. Remove from heat and stir in chives.
4. While the sauce is heating, toast bagels and spread on butter. Top each bagel half with four deli slices. Serve topped with warmed cashew hollandaise.