Faux Yumm Sauce: Delicious Sauce from the Faraway Land of Oregon
A healthy and delicious sauce made for a healthy and delicious rice bowl based on Oregon's Cafe Yumm.
- oil - 1 cup
- almonds - 1 cup, raw
- brewer's yeast - 0.66 cups
- chickpeas - 0.66 cups
- soybeans - 0.5 cups, shelled
- water - 1 cup
- lemons - 2, juiced
- garlic - 6 cloves
- salt - 1 tsp
- curry powder - 2 tsp
- Peel garlic cloves.
- Juice lemons.
- Drain and rinse canned chickpeas.
- Add all ingredients to food processor bowl.
- Turn on the food processor until most of the chunks have worked themselves out.
- Transfer to tupperware and chill overnight. Leave some space as the sauce will expand a little.
- I go heavier on garlic and lighter on lemons than the original recipe. Adjust to taste.
- I've never experimented with the oil and have only ever used canola oil.
- Nutritional yeast can be substituted in for brewer's yeast. In fact, some people prefer the nutritional yeast for their versions of this recipe. I've historically used brewer's yeast buds from Lewis Labs.
- For soybeans, I use frozen shelled soybeans, sometimes labelled as frozen shelled edamame. I throw them into the mix frozen and have never had any issues.
I’ve never been to Cafe Yumm in Oregon. But my wife has been to Pinterest.
Thus my love affair with Yumm Sauce began, openly and completely attributable to my wife, Conquering Queen of Pinterest! Red Sonja would not test her mastery of steel against my wife’s mastery of Internet browsing.
That all said, our faux Yumm Sauce is delicious. We use it on our faux Yumm Bowls. It’s rich, flavorful, and chock full of ingredients I never would have imagined turning into a sauce. (NOTE: this faux Yumm Sauce recipe was originally based on the version posted by “MP” on the Chick Chat blog.)
One thing to caution, I have no idea how I’d even begin to make this sauce without our old 12-cup Kitchen Aid food processor. If we ended up in the market for one again, I’d definitely consider this newer Kitchen Aid food processor.Add to Favourites