Recipe by MalySheff
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.
Top Review by shadow95
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.
- 118.29 ml canola oil (preferably cold pressed)
- 118.29 ml almonds (for a creamier sauce, use almond flour)
- 78.07 ml nutritional yeast (available at Whole Foods grocery stores)
- 118.29 ml chickpeas or 118.29 ml garbanzo beans, cooked
- 59.14 ml soybeans, cooked (not green edamame beans)
- 118.29 ml filtered water (important for flavor)
- 118.29 ml lemon juice (fresh is best)
- 1-2 garlic clove (small to medium size)
- 2.46 ml salt
- 7.39 ml curry powder
- 4.92 ml dried oregano
- 4.92 ml dried cilantro