What is really yummy, can be used on just about anything, and is a great transitional food when letting go of cheese?
Yum sauce! Basically, yum sauce makes everything better.
The best way I can describe the flavor is cheese-meets-citrus-meets-hummus.
The inspiration for this sauce comes from Cafe Yumm, a healthy fast food franchise in Oregon. If you are ever in Oregon and need proof that you can eat delicious plant-based meals, just stop by a Cafe Yumm and order a vegan yumm bowl. (I dropped the extra ‘m” from my recipe since it seems a little twee to me.)
Here’s my best attempt at re-creating their sauce. I dare anyone to make this sauce and tell me they can’t live without cheese.
* In the US “Eden Organics” is the only brand of canned beans that does not have BPA in the cans. So try to buy those! If you can’t find them, try beans in a carton.
Blend ingredients in a Vitamix or food processor. And, wa-la!
For a slightly creamier sauce, reduce the garbanzo beans to half a can and add about 1/4 cup of silken tofu. (This was the original recipe, but since I don’t use silken tofu for anything else I dislike the half-empty carton of tofu going bad in my fridge everytime I make this.)
One time I was out of almonds I used cashews instead and it was fine. Maybe even a bit better.
The Yum Bowl: Brown rice or barley, yum sauce, black or pinto beans, salsa, avocado slices. I could eat this every night for a week.
Yummy Mac: Use over brown rice pasta (or any other healthy pasta) for a quick mac-n-cheese substitute. Good for the kiddos.
Veggie burgers: This is an awesome topping for a veggie burger. (I’ll share my veggie burger recipe as soon as I perfect it–we’re currently working our way through a batch of 20 veggie burgers that I made and froze but which weren’t quite “right.” Ah well.)