note: i’ll take this recipe down when yumm! sauce can be gotten a lot easier outside of eugene / portland. i am in no way trying to cut into cafe yumm’s profits, just trying to help those of us who love yumm! sauce and don’t get to live in eugene or pdx.
1/2 cup canola oil (preferably cold pressed)
1/2 cup almonds (for a creamier sauce, use almond flour)
1/3 cup nutritional yeast
1/2 cup chickpeas or garbanzo beans, cooked
1/4 cup soybeans, cooked (not green edamame beans)
1/2 cup water (important for flavor)
1/2 cup silken tofu
1/2 cup lemon juice (fresh is best)
1-2 garlic cloves (small to medium size)
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
how to use the ingredients:
in a blender: blend oil, beans, almonds, and tofu together. then blend everything else in.
btw – i used 3 cloves of garlic, because i subscribe to the feeling that it’s hard to get too much garlic. next time i may use 4 cloves of garlic.
i put the yumm sauce into 3 8oz yogurt containers and put 2 in the freezer for later use. it freezes and thaws pretty well, so i recommend that if you are wanting to make it in bulk and have it as you need it.