Friends, I bring you a healthy, oil-free garlic “Yumm” sauce.
If you’ve ever been lucky enough to try the delightfully tangy, creamy, garlicky sauce known to us Oregonians as Yumm Sauce… consider this sauce its healthier, oil-free cousin. For those who have no idea what I’m talking about, allow me to explain. There is a franchise of healthy “fast food” style cafes in Oregon called Cafe Yumm, which serve a variety of rice and bean bowls with fresh toppings like tomato, avocado, cilantro, and shredded carrot. The key ingredient in these otherwise simple bowls is their signature Yumm sauce, which lends a unique and satisfying tangy lemon and garlic flavor. The only downfall in an otherwise healthy, delicious bowl is that their sauce contains canola oil, which I’m not overly fond of and don’t find necessary in a sauce for drizzling over bowls, salads, or wraps.
This past weekend, I had the privilege of working with Emily of Love & Plants on a cooking demonstration that she did for the NW Veg 22 Day Veg Challenge here in Portland. I was so inspired by the three delicious, creamy, oil-free sauce recipes she made for the group that I had to get right into the kitchen today and create my own oil-free version of Yumm sauce to add to my rotation of weekly lunch prep ideas. The results did not disappoint.
Let’s get out our high-speed blenders and hop to it, shall we?
- 1 cup water
- 1/2 cup garbanzo beans
- 1/4 cup walnuts
- 1/4 cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp Bragg's liquid aminos
- 2 cloves garlic
- Juice from 1/2 large lemon
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp curry powder
- Add all ingredients into a high-speed blender, and blend on high until smooth and creamy (about 2 minutes)
- Taste sauce and add any additional ingredients desired, based on personal taste preferences
- Serve over rice or quinoa bowls and salads, into wraps, sandwiches and burgers, or get a spoon and dig in! (Kidding, kind of)
- Sauce will keep in an air-tight container in the fridge for up to two weeks
- For a thicker sauce, reduce water to 1/2 cup, but keep in mind it will also thicken as it sits in the fridge