We are so fortunate to have the wonderful restaurant, Cafe Yumm!, in our town. I love having the opportunity to call in an order and not have to cook! We do it often enough that the staff knows us by name. They are famous for their Yumm! sauce that goes with their Yumm! bowls (beans and rice and much, much more). You can read how the owner’s original intent was to create a sauce that would “coax her 2 year old daughter to eat vegetables and grains”. She ended up with a “creamy, heavenly sauce” that is unforgettable once you’ve experienced the taste! Read more about their story and food offerings at www.cafeyumm.com
Tom read an article in our local newspaper by Jan Roberts-Dominguez. She googled “Yumm! sauce” and came up with a heavenly recipe that is “a noble stand-in” for the sauce. I, too, have made several variations. You will probably make your own tweaks, aiming for the ideal. When we have this sauce in the fridge (whether it’s Cafe Yumm!’s, or a homemade version) we know we’ll have a great meal! It’s delicious with potatoes, whole grains, vegetables, beans, confetti salads, etc. It makes everything taste great! (It would probably make gravel taste good!) You will want to have this on hand. Trust me!
- 1/2 c. canola oil (see oil-free version below–use unsweetened soy milk or unsweetened nut milk instead)
- 1/2 c. raw or toasted almonds (or raw or toasted hazelnuts)
- 1/3 c. garbanzo beans, cooked
- 1/4 c. soybeans, cooked (use garbanzos if you don’t have soybeans)
- 4 cloves garlic (I use roasted)
- 1/2 c. water
- 1/2 c. lemon juice, fresh squeezed
- 1/3 c. nutritional yeast (not bread yeast)
- 2 tsp. soy sauce (omit for low or no sodium)
- 1/2 tsp. salt (omit for low or no sodium, or substitute Benson’s Table Tasty)
- 1/2 tsp dried basil
- 1/4 tsp. curry powder
- 1/4 tsp. cumin powder
- 1/8th tsp. ascorbic acid (I can find at local organic co-op)
- Optional, smoky paprika, 1/4-1/2 tsp.
- Combine oil, almonds, beans and garlic in food processor and blend to a rough puree.
- Add remaining ingredients and puree until smooth.
Click to enlarge:
- Keep for up to 2 weeks in refrigerator.
- For those who prefer to not use oil, it’s possible to make a version without. Substitute a nut-milk or soy milk for the oil. Use within a week.
My favorite vegan bowl would be: brown rice, black beans, chopped avocado and fresh tomatoes, shredded carrots and red cabbage, cilantro and sliced black olives. Homemade salsa is an added plus! I think I’ll call mine a “Happy Bowl”!
And last, a new fan: “…just made lunch with an heirloom tomato, sliced avocado, leftover garbanzos, cilantro and Yumm sauce! mopped it all up with wonderful italian bread……DElicious!!!” –Debbie