Eggs Benedict and corn muffins

Name: Eggs Benedict and corn muffins
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 190 g raw cashews; hot water; 35 g coconut oil; 25 g chia seeds; 125 g pumpkin flesh; 4 sun-dried tomatoes; 60 g water; 200 g fresh English spinach; ¾ fresh long red chilli; 120 g zucchini; ½ spring onion/green onion; 2 sprigs fresh flat-leaf parsley; 1 egg; 110 g polenta; 80 g almond meal; 15 g tapioca starch; &frac18; tsp gluten free baking powder; ¼ tsp sea salt; 180 g rice milk; 8 eggs; 1700 g water; 50 g white vinegar; ½ lemon; 200 g rice milk; ¾ tbsp ground turmeric; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 20 g coconut oil; ground smoked paprika