Yum Sauce Recipe (Café Yumm Copycat)
This Yum Sauce recipe is a savory and umami-packed dressing you can use in grain bowls, salads, and more! Inspired by Cafe Yumm's Yumm Sauce recipe.
Servings 13 ounces
Calories 55kcal
Ingredients
- 1/2 cup + 2 tablespoons fortified nutritional yeast
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup slivered almonds*
- 3 tablespoons chickpeas or garbanzo beans, drained and rinsed if using canned
- 2 tablespoons lemon juice
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
Instructions
- Toast the Nutritional Yeast: Add the nutritional yeast to a nonstick or stainless steel pan and set a medium plate off to the side. Warm the pan over medium heat and use a spatula to stir the nutritional yeast frequently, to ensure it cooks evenly. Toast the nutritional yeast for 3 to 5 minutes; the nutritional yeast will turn a dark yellow color and begin to smoke slightly when it is toasted.
- Cool the Nutritional Yeast: Immediately transfer the nutritional yeast to the plate so it does not burn. Place the plate in the fridge to let it cool for 5 minutes; I usually do this while I prepare my other ingredients. Do NOT place the hot nutritional yeast directly in your blender, or it will create a vacuum seal and be incredibly difficult to open.
- Blend the Sauce: Add the oil, water, slivered almonds, cooled nutritional yeast, chickpeas, lemon juice, vinegar, salt, and garlic powder to a bullet blender or high-speed blender (do not add the basil yet!). Blend for 45 to 60 seconds, until a smooth and creamy sauce forms; taste the dressing and add any additional salt to taste, if necessary. Add the basil to the blender and pulse until just combined. (Note: the sauce will thicken some once it cools in the fridge; if you still think your sauce is too thick, blend in water 1 tablespoon at a time until it reaches your desired consistency).
- Serve & Store: Transfer the Yum Sauce to an airtight container or jar and store in the refrigerator for up to 5 days. Serve over grain bowls, salads, or wraps, or use as a dipping sauce! I do not recommend freezing leftovers.
Notes
- Slivered Almonds: I recommend using slivered almonds for this recipe as they will blend the best in a bullet or high-speed blender, but you can also chop whole almonds and use those as well. If your blender is very weak, I actually recommend using 2 1/2 tablespoons of creamy unsalted almond butter instead of the almonds; this will result in a smoother final sauce.
- Gluten-Free: This recipe is gluten-free as written.
- Nut-Free: The final flavor of the recipe will be slightly different, but I’d recommend substituting the slivered almonds with equal parts untoasted and unsalted sunflower seeds for the most similar texture and flavor.
Nutrition
Calories: 55kcal | Carbohydrates: 1.4g | Protein: 1.3g | Fat: 5g