Have you been to Cafe Yumm? It’s a family favorite of ours, so much so that it gave me inspiration to hunt down a recipe for their famous sauce. I’ve tried a whole bunch of recipes. And since we love the sauce SO much, we make it every couple of weeks at my house, and I’ve modified it to be what you see below.

A dear friend asked me for the recipe, and I tried to print out a version from an internet search. Allison, this is for you!! But I realized I do SO many things different that it’s best to just share my version. What do I do differently? I leave out the tofu, I use a different oil than canola, and I prefer almond butter over using almonds. I also omit some of the spices. What you cannot substitute is the real lemon juice! It’s just not the same without the real thing!!

It’s as simple as adding the ingredients to your food processor or your blender, checking to make sure you absolutely love your flavor combo, adjust as necessary, and presto!!

What do we use this on? We love rice bowls. That’s how they do it in the restaurant! Protein of choice, rice, beans, some roasted vegetables, cilantro, salsa, olives, maybe some sour cream and shredded cheddar if you and dairy get along. But you can use your imagination on the rice bowl concept! So good in so very many ways! And just as a simple accompaniment to some chicken skewers with quinoa and rice!

Let me know how you enjoy your Yumm Sauce! I’d love some new ideas!

In health and wellness,

Karin

Yumm Sauce- better than the real thing!

Author: Karin Nicole at BeTheMasterpiece.com

prep time: 10 Mcook time: total time: 10 M

This is my favorite restaurant sauce! I've tried lots of remakes, and I've ramped them up to create this rendition. May you enjoy it as much as I do! From the original recipe, I omit the tofu. I use almond butter instead of whole almonds for extra creaminess. And I don't use a canola oil as it's not a friend to hormone health. Hope you love this recipe as much as my family does! This recipe makes enough for a family of 5 to enjoy for an accompaniment to rice bowls. I like to freeze the rest in freezable canning jars for future meals.

ingredients:

1/2 cup oil- olive, sesame (not toasted), or avocado
1/2 cup almond butter
1 can chickpeas (garbanzos), liquid and all
1/3 cup FRESH lemon juice (juice from about one lemon)
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1 teaspoon oregano
1/2 cup nutritional yeast

instructions:

How to cook Yumm Sauce- better than the real thing!

1) In a food processor or Vitamin, blend the first four ingredients until smooth.
2) Add the rest of the ingredients and blend until thoroughly combined.
3) Give it a taste and adjust the salt, lemon juice, and curry to your desired taste.
4) Add up to 1/2 cup additional water for a thinner sauce.
5) Enjoy!!

Did you make this recipe?

Tag @bethemasterpiece on instagram and hashtag it #karinnicole

Created using The Recipes Generator

Oh I know… you had your rice bowls, you don’t have 3 boys in your family, and you actually have leftovers??? First, I’m super jealous. Seems like everything I make gets eaten around here. Second, freeze it!! You’re all set for next time!

I love these star-embellished canning jars. They can go in the freezer! So I put any extra in the freezer, and when I went to have Yumm bowls next time, I take them out of the freezer, and if I’m really on my game I set them in the refrigerator the night before for thawed yumm sauce next evening. When I’m not on my game, I grab them out of the freezer while a child is hollering for yumm, and nuke it for 30 seconds at a time, stirring between nukings. I WILL SAY, this nuking churns my stomach, as I DO KNOW that most of the awesome amazing nutrients in my yumm get obliterated by my nuking… but sometimes, that’s what I do!!

Enjoy your Yumm!!

In love and wellness,

Karin