Prep 30 mins
Cook 30 mins
This is as close as it gets to Café Yumm’s® original Yumm Sauce®. I have eaten many yummy bowls over the years and I’ve tried to dissect the flavors of the sauce and come up with a recipe that’s close, and here it is. This sauce is egg free, dairy free, gluten free and sugar free. If you have nut allergies I suggest you stay away, sorry. This sauce is great with rice and beans, pasta, a topping for chili and basting for chicken on the grill. Use your imagination, it tastes darn good with almost everything…enjoy.
- 1⁄2 cup canola oil (preferably cold pressed)
- 1⁄2 cup almonds (for a creamier sauce, use almond flour)
- 1⁄3 cup nutritional yeast (available at Whole Foods grocery stores)
- 1⁄2 cup chickpeas or 1⁄2 cup garbanzo beans, cooked
- 1⁄4 cup soybeans, cooked (not green edamame beans)
- 1⁄2 cup filtered water (important for flavor)
- 1⁄2 cup lemon juice (fresh is best)
- 1 -2 garlic clove (small to medium size)
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- In a blender or food processor blend almonds beans and oil.
- Add all other ingredients and puree until creamy smooth.
- Cover and let stand in the refrigerator for one hour.
- Don't cover to tight, remember the yeast.
I used grape seed oil instead of canola. Substituted 1/3 cup silken tofu for the soy beans and increased the amount of spices. Also used roasted garlic another time.....Better than the original yumm sauce according to all my friends who are Cafe Yumm junkies. I live in Eugene and seldom go there since learning to make this sauce. It is good as written also I just like the added benefits to the changes.
I was quite happy with your sauce. I had bought some Yumm! sauce the day before so I had it on hand to test taste. I did add abot another 1/4 cup lemon juice to get it closer to the Yumm! taste. Good Job!!! Jude
Dear Ma'am, your Yummy Sauce recipe was highlighted for our First Annual Yummy Bowl party today. It was very, very close in taste to the original. I used almond meal, freshly cooked soybeans and broke a personal rule never to buy dried cilantro. I wonder next time if I could use silken tofu instead of soybeans? Also, the flavor is enhanced considerably by preparing the sauce at least 12 hours in advance, although I made it 24 hours in advance. See my Menu #20637 menu for details as to how this recipe was utilized. Thank you very much for posting the recipe. You've made many folks in the PNW and beyond extremely happy to have a little taste of home here in Oregon. cg ;)