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.
