Vegan Veggie Benedicts

Compliments of Dr. McDougall
www.drmcdougall.com

Veggie Benedicts
Preparation Time:  15 minutes
Cooking Time:  5 minutes
Servings:  2-4

For the sauce:
1 cup cashew milk (see recipe above)
2 tablespoons lemon juice
1 teaspoon nutritional yeast powder
½ teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/16 teaspoon turmeric
pinch of paprika
1 tablespoon cornstarch mixed with 2 tablespoons cold water

Place the cashew milk in a saucepan.  Add all the remaining ingredients and mix well with a whisk.  Slowly bring to a boil, stirring constantly, until thickened and smooth.  Set aside.  (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)

For the base:
1 vine-ripened tomato
½ avocado
4 fat-free English muffin halves

Slice the tomato into 4 medium-thick slices.  Peel and slice the avocado.  Toast the muffin halves.  Place the tomato and the avocado on the English muffin halves.  Ladle about ¼ cup of the sauce over each muffin half and serve. 

Hints:  The sauce may be made 1 day ahead of time and slowly reheated.  This saves time on a busy morning.  The sauce is also great with asparagus, other vegetables or potatoes.