MMMMM Sauce (Cafe Yumm)

This “cheesy,” creamy (and vegan) sauce goes on just about everything.  I have tried it on sandwiches (in place of mayo and mustard), baked potatoes (in place of butter and sour cream), and scrambled eggs (with salsa).  Good stuff!!

Ingredients (1 1/2 c. - fits in largest Bullet cup)

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro (I used 1 T fresh cilantro)

Instructions

• Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
• In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
• Add remaining ingredients and blend until smooth.
• Transfer to a small bowl and refrigerate until serving.

To make Yumm Bowl layer any or all of the following:  rice (or quinoa), black beans, edamame, tomato, olives, avocado, cilantro, salsa, cheese, sour cream, crumbled nori.  Pour Yumm sauce over and mix.