By MalySheff on April 09, 2008, found on Food.com
About This Recipe
"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."
Ingredients
• 1 -2 garlic cloves (small to medium size)
• 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)
• 1/2 cup chickpeas, cooked
• 1/4 cup soybeans, cooked (not green edamame beans) or silken tofu (I substitute an additional 1/4 c. garbanzos)
• 1/2 cup filtered water (important for flavor)
• 1/2 cup lemon juice (fresh is best)
• 1/2 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
Directions
1. In a blender or food processor finely chop garlic; add almonds, beans and oil and blend well.
2. Add all other ingredients and puree until creamy smooth.
3. Cover and let stand in the refrigerator for one hour.
4. Don't cover too tight, remember the yeast.