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.
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