Combine the plant milk, potato starch, and tapioca starch, whisk to combine.

Place all of the ingredients in a pot except the slurry, nutritional yeast and lemon zest. Gently cook over low heat until the carrots are tender and the cashews are soft. Remove bay leaf before blending.

Place in a high-speed blender, puree until very smooth.

Place the vegan hollandaise in a pot, over low heat.

Add the slurry and the nutritional yeast to the vegan hollandaise, stir to combine. Heat the hollandaise until you see the first bubble. Turn off the heat.

Add the lemon zest and adjust the thickness with plant milk if needed.