By MalySheff on April 09, 2008
Photo by chrispicakes
Photo by chrispicakes
"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."
Serving Size: 1 (82 g)
Servings Per Recipe: 8
"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 ;)"
"I've never had the opportunity to eat at Cafe Yumm, but we've used their online menu and this sauce to copy their rice bowls. I obviously can't speak to this recipe's authenticity, but I can speak to its deliciousness - and it is DELICIOUS! Besides rice bowls, we put it on baked potatoes, veggies, sandwiches, and pretty much anything else we can think of that can use some "yumming up." One of my favorite snacks is bell pepper strips dipped in this sauce. So good! I just whipped up a new double batch this morning. :o) Thank you for the recipe!"
"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!"
"My Mom made this today, and we ate it with black beans, brown rice, avocado, and salsa. It's super delicious! My parents eat this in Eugene, OR at Cafe Yumm."
"Awesome! I was happy to find this recipe. I made it, and it is really does taste like their sauce, good job!"
"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!"
"This sauce is really close in texture and flavor. The seasonings are what you need to be careful of though. I'm not sure what kind of curry the author used... the blend of curry powder mix I used made my sauce turn out like an overpowering Indian dish. The second time around I only used a hint of curry powder and added some extra garlic, lemon juice, and herbs (this got me a lot closer in taste to the original Cafe Yumm Sauce).
Thanks for the recipe!"
"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."
"I had eaten at Cafe Yumm while in Eugene last winter, and for six months the taste has been haunting me! At last I made up this recipe (which fits perfectly into the small-than-a-quart-size jars that pasta sauce comes in), and my husband and I have eaten it at least three times in the past week. We made "yumm bowls" like the restaurant does, as well as just serving over roasted vegetables or using it as a salad dressing. It's extremely versatile! I followed another reviewer and used silken tofu in mine, as well as grapeseed oil. It's a weekly staple for us!"
"Very good! Made some changes:
Used olive oil instead of canola, no soy beans (used 3/4 cup chickpeas instead), and didn't add any dried cilantro."
"Just made this last night. The recipe is great! I added a little more lemon juice and garlic to get more of the garlic sauce flavor. I was surprised at how much this made. I also used silken tofu, tastes amazing!"