Yumm Sauce and Yumm Bowls
Ok. You have to try this sauce. You know how when you have a sauce prepared in your fridge, you find a plethora of ways to use it? And you eat more salad, vegetables, rice, beans, etc. all because you need a vehicle for said sauce? This sauce will have that effect on you. 
One night my husband and I went on a date to a Mexican place and I ordered some veggie tacos. They were the tiniest, most unsatisfying $10 tacos I’ve ever seen. I was still super hungry after I ate them and pretty disappointed in our date night dinner. There was a restaurant a couple doors down in the strip mall called Cafe Yumm! (yes, the exclamation point is part of the name) and we decided to try it. I got a bowl like this one pictured, and it was really yummy, or should I say “yumm!”. It was also too small for the price, but I guess I was just really hungry that day and really into hearty portions.
Check out the Cafe Yumm menu for bowl inspiration!
Anyway, I have tried to re-create that sauce many times and failed, but here is the version that succeeded and is really delicious!
The key ingredients are lemon juice, almond flour, and nutritional yeast, but the hint of oregano and curry powder are also a really delightful add. I’ve made it both with coconut milk or water, and of course it’s richer with the coconut milk, but still really good without. So, if you want to cut back on the fat you can use water. Either way, there is not 1/2 cup of oil in the recipe like many similar recipes call for!
Enjoy this sauce on your next bowl of yumminess! It’s the perfect sauce for any grain bowl/rice bowl/ Buddha bowl/nourish bowl/ whatever you call it!
If you make it, be sure to share it and tag me @faithful.plateful!
Yumm Sauce
Ingredients
Yumm Sauce
- 2/3 cup water or coconut milk
- 1 cup cooked chickpeas (can be omitted if using coconut milk)
- 1/4 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/2 cup almond flour
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp curry powder
- 1/2 tsp dried oregano
For Yumm Bowls
- cooked rice or quinoa
- warm, cooked black beans or red beans
- chopped tomatoes
- chopped avocado
- chopped bell pepper
- roasted sweet potato or other vegetables (if desired)
- corn (fresh or thawed from frozen)
- chopped cilantro
- sliced black olives
Instructions
- Blend all sauce ingredients together until smooth. I use my Vitamix blender for this. Add more salt to taste, and a tablespoon or two of extra water if you'd like it thinner. Makes enough for about 5 grain bowls with generous amounts of sauce. Stores well in the fridge airtight for about 5 days.
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TY Faith!
This sauce us really good even made with water and nor the coconut milk.
Having Yummi! Bowls for dinner.
I’m interested in trying this but I’m afraid it’s too much for my little food processor that I normally use for hummus. I’m curious what you use to blend yours in. When I make the tofu cheese for your lasagna (kids cook book) I have to break it up into two parts because it’s more than my processor can handle.
I use my blender. I will go specify that in the recipe. Maybe you can get a bigger food processor soon! I use mine so much for big batches of hummus, chopping onions or peppers, date balls or black bean brownies, etc. I think 8-10 cup is a great size.
Thank you! I don’t know why I didn’t think of a blender! And thx for the food processor tip.