Umami Sauce

This intriguing sauce is easy to make. Most people can't guess what the ingredients are. Keep a jar in the fridge and use it for steamed vegetables, fish, rice, most anything. It's great on salads, but add it at the last minute so the greens don't wilt. From Colorado Homes magazine, taken from True Food, Seasonable, Sustainable, Simple, Pure by Dr. Andrew Weil MD, Sam Fox and Micheal Stebner.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup apple cider vinegar
• 1⁄4 cup cold water
• 3  tablespoons tamari soy sauce
• 1  cup nutritional yeast
• 8  garlic cloves, mashed
• 1⁄2 cup extra virgin olive oil
•  salt (optional)

Directions

1. Place the vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.
2. Slowly pour in oil and blend until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
3. Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.
4. Bring the sauce to room temperature and shake well before using.