If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats.
I’ve found the Café Yumm sauce recipe a few times, but I think the one from Food.com is pretty close to the real deal. If you like the sauce thinner, I would recommend adding a little more water. There are a lot of ingredients, but don’t let that deter you from trying the recipe. Once the prep work is done, actually making the sauce requires little energy. This recipe makes about 24 ounces, so it’s great to make up for the week, or give away small batches to friends (mine are always thankful).
- Chicken Salad
- Burrito bowl: rice, beans, avocado, cheese, protein
- Roasted vegetables: cauliflower, sweet potato, carrots, and beets
Modified from Food.com
- 1/2 cup almond meal
- 1/2 cup garbanzo beans
- 1/2 cup Northern white beans
- 2 garlic cloves
- 1/2 cup water
- 1/2 bunch fresh cilantro
- 1/3 cup nutritional yeast
- 2 tsp curry powder
- 1 tsp cumin
- 1/4-1/2 cup lemon juice, fresh
- 1/4 cup grapeseed oil
- 1/4 cup olive oil
- Salt to taste
Pro tip: Crush the garlic and let stand for 10-15 minutes. The oxygen will activate and amplify garlic’s many health benefits: aiding digestion, boosting immunity, and reduce blood pressure.
- In a food processor, blend almond meal through seasonings until well mixed.
- Add a 1/4 cup lemon juice.
- Slowly blend in oil.
- Taste for needed salt, lemon juice, and any other ingredients (Maybe sriracha for added kick).
- Refrigerate for an hour.
This sauce doesn’t keep too terribly long, so make sure you eat it before the week is out. Fair warning: it’s delicious enough, it may not last that long anyway!