Wednesday, September 12, 2012

Yumm! Sauce and Bowls

Nearly a year ago, I did a post on nutritional yeast. I recently received a comment from an anonymous reader suggesting that I use it to make Yumm Sauce, an almond sauce invented by Café Yumm! in Eugene, Oregon.

Internet research led me to numerous copycat recipes for the sauce, which is available in its authentic form from Café Yumm! The recipe I used (set out in full below) produced an excellent sauce, intensely almond and lemon-flavored and resembling tahini, which is sesame seed-based.

What to do with the sauce? You could use it as a dip with pita chips or bread or make Yumm Bowls, a healthful, hearty dish that they make at Café. The Café's blog has a video demonstrating how a Yumm! Bowl is made: atop brown rice, add a ladleful (I used 3/8 cup) of Yumm! Sauce, then small quantities (I used 1/4 cup each) of black beans, chopped tomatoes, salsa, grated cheddar and sliced black olives, a couple of slices of avocado and a dollop of sour cream; then garnish with cilantro (I sprinkled sesame seeds). Tasty, simple, vegan and gluten free.

Here is a picture of my version.


Yumm Sauce
  • 1/2 cup oil (preferably canola oil)
  • 1/2 cup almonds
  • 1/3 cup nutritional yeast
  • 1/3 cup garbanzo beans
  • 1/4 cup soybeans (or use 1/2 cup silken tofu if needed)
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 2 garlic cloves
  • 1/2 tsp salt 1 tsp curry powder (or use less and supplement with dried basil or similar herbs)
Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth.


Bobby Jay

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