Step 1

Soak the cashews in boiling water for about 15 minutes. While they soak, add the rest of the ingredients to a high speed blender. Once cashews have soaked, drain them and add them to the blender. Blend until smooth. Add more plant milk if it's too thick, but just add a tablespoon or 2 at a time so you don't thin it out too much. Taste and adjust for seasoning, that's it!

Step 2

Add all the ingredients but the black salt to an immersion blender cup. Blend with an immersion blender until smooth and emulsified. Alternatively you can use a regular blender. But slowly stream in the oil as the blender runs to create the emulsion.

Step 3

Add the sauce to a saucepan and gently heat over medium low until the cornstarch is activated and thickens the sauce. Remove from heat and add in the black salt. Taste and adjust for seasoning. If your emulsion breaks you can simply blend it up again.

Step 4

If using extra firm tofu, press it for 30 minutes.

Step 5

Slice each block of tofu into 3/4" slices. You should be able to slice it into 2 - 3 slices.

Step 6

Using a cookie cutter, cut out as many egg sized sections as possible. Save the scraps for another recipe. If cooking tofu, do so now and season to taste. Then using a smaller cookie cutter, cut out a hole in the center of each tofu egg. This is where our yolk sauce will go when we assemble the benedict. Your tofu should look like donuts now. Take the donut "holes" and slice off a small disc. We'll use this on top of the yolk sauce to seal it inside the tofu egg so it doesn't spill out when we add the hollandaise sauce.

Step 7

Toast or grill your english muffins and vegan ham to desired browning. Then top each muffin with vegan ham, and then a tofu egg. Drizzle in about 1-2 Tbsp of the yolk sauce into the tofu egg hole. Then top the sauce with the little tofu discs you cut out from the tofu holes.

Step 8

Pour over as much hollandaise sauce as you'd like. Then top with paprika or cayenne and some chopped chives or parsley and ENJOY!