Yumm Sauce

Makes about 2 cups

  • 1/4 c. raw almonds or almond meal
  • 1/4 c. EVOO (use a milder one, like Sevillano)
  • 1/2 can rinsed and drained garbanzo beans
  • 1/2 package of silken tofu
  • 1/4 c. water
  • Juice of 2 lemons
  • 2-3 cloves garlic
  • 1/4 tsp. curry powder
  • 1/2 tsp. dried oregano
  • 1 tsp. fresh cilantro
  • 2 tsp. salt
  • 1/2 c. nutritional yeast (NOT baking yeast! Find nutritional yeast in the bulk section of Whole Foods or Ozark Natural Foods.)

In the bowl of a food processor or a blender, put in the almonds and process until fairly fine. Add the oil and garbanzo beans. Pulse a bit, until smooth.  Add in everything else and process until really smooth. You may need to add a bit more water or lemon juice, depending on your personal tastes, and if you like a thinner sauce. It should be fairly thick, like hummus.

Put it in a covered container and refrigerate for an hour to meld the flavors. It will last in the refrigerator for a while (1-2 weeks?) and I have had success with freezing it before. It might not last you that long, though.

Make a Yumm Bowl with brown rice, black beans, chopped tomatoes, a little salsa, sliced avocados, black olives, shredded cheddar cheese, and cilantro topped with Yumm Sauce.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil