Delectable Homemade “Yumm Sauce” Recipe Recipe

12

Ingredients

Makes 12 oz of sauce
– 1/4 cup grapeseed oil
– 1/4 cup almond meal/flour (leftover from my almond milk recipe)
– 1/2 can of drained and rinsed garbanzo beans
– 1/2 package of silken tofu
– 1/4 cup filtered water
– Juice of one whole lemon
– 2-3 garlic cloves
1/4 tsp curry powder
1/2 tsp dried oregano
– 1/4 tsp dried basil
– 1 tsp fresh cilantro
– 1/2 cup nutritional yeast
– Dash of ground cumin
Salt to taste
chipotle is a nice variation, possibly poblanos as well

Preparation

Step 1

Makes 12 oz of sauce

Add oil, almond meal, garbanzo beans, tofu, water and lemon juice to the food processor. Blend until ingredients are all smoothly incorporated.

Add garlic, curry powder, oregano, cilantro, basil, cumin, and nutritional yeast and blend for about 1-2 minutes, or until sauce is creamy and smooth.

You could go ahead and use the sauce at this point, or if you possess more patience than I do, place the sauce in the fridge for an hour and allow the flavors to meld and deepen.

Ta-da! Easy, right? And the uses are endless: spread it on a wrap, dress a salad, add a dollop to your soup,