Yummy Sauce

"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."
 
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photo by chrispicakes photo by chrispicakes
photo by chrispicakes
Ready In:
1hr
Ingredients:
12
Yields:
4 cups
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. I don’t recall tasting curry in the original?
     
  2. How long will this keep in the fridge?
     
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Reviews

  1. 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.
     
  2. 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
     
  3. 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 ;)
     
  4. Basil and garlic are the herbs, I called cafe yumm and asked.
     
  5. Thank you, thank you, thank you! I recently moved to Reedsport and, though I love it here, I am now almost two hours from the nearest Cafe Yumm! and the craving for their sauce seems to gnaw harder the further you are from the source. This has saved my sanity. Well done!
     
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Tweaks

  1. This is very close to the real deal. Thank you. I only added about a tablespoon of olive oil. I replaced 1/2 teaspoon of the curry with garam masala and used tofu, almond butter and garbanzo beans. I used the reserved liquid from the garbanzo beans in place of the water. I also doubled the garlic. Thank you.
     
  2. 1/3 c. Extra form tofu in place of soybeans. Use the rest of the tofu by marinating in whatever you want (I used teriyaki sauce) and pan fry to use as a yumm bowl topping!
     
  3. I was really happy with this recipe. I like it better than actual Yumm sauce. I also used silken tofu in place of the soy beans and it turned out great!
     
  4. Very good! Made some changes: <br/>Used olive oil instead of canola, no soy beans (used 3/4 cup chickpeas instead), and didn't add any dried cilantro.
     
  5. 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.
     

RECIPE SUBMITTED BY

Food, one must have it to survive, so you might as well love to prepare it. I grew up in the kitchen with my amazing mother Tatiana a.k.a. Mama Tanya, that's were my passion for food began. When I was a kid I remember hovering around my mom as she prepared amazing dishes like Pelimini and Poroski, recipes handed down from our Russian relatives. Over the years I have collected, manipulated and created many recipes that I will soon share with all you Zaars. B
 
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