Community Pick
Yummy Sauce
photo by chrispicakes
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 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
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.
Reviews
-
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.
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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 ;)
see 18 more reviews
Tweaks
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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.
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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.
see 1 more tweaks
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