Hollandaise

This winter has lacked that whole "wintery feel" with repeated weeks of 50 and 60 degree temps. So what better time to start a yard reconstruction project than on a Saturday night- by the glow of truck headlights- only to finish during the only snowstorm we've seen this year.  Totally normal right?!  The  true feat of the weekend has been the relaxed vibe that settled in, sometime Friday afternoon-while a stylist set free the split ends of my hair!!  One dinner date at Emilio's later, with sangria obviously accompanying the boiled octopus tapas and the stress of the last few weeks drifted away.
Enter Saturday morning. While cruising cooking light online, I came across and ultimately started craving this.  Not having Canadian Bacon didn't discourage my morning masterpiece. Not really feeling the heaviness of traditional Hollandaise sauce, my goal was to create something lighter while keeping the full flavor intact.  Thankful to the many vegan recipes dedicated to egg/butter free Hollandaise Sauce- this blend of ideas was created and savored, mentally stored for my next fancy feeling feast- and 1 less chicken loses it's life! Win-win for everyone, don't you think

Holy Healthy Hollandaise
1/4 cup drained and rinsed Chickpeas
1/4 cup Plain Greek Yogurt
3 Tbsp Lemon Juice
2 Tbsp Nutritional Yeast
Splash Worcestershire
Salt, pepper, and cayenne pepper to taste
1/2 Tsp Turmeric
3 Tbsp Coconut Oil
1/4 cup water

Give it some alone time in the food processor- enough to take the grainy texture from the chickpeas and make it smooth.  Warm in a sauce pan and server over everything... eggs.