Thursday, March 8, 2018

Yumm Sauce

One of my favorite spots for a quick bite to eat when we're traveling in the Northwest is Cafe Yumm.  I have been known to ask my family members to pack bottles of their signature yumm sauce when coming for a visit!  But now I have yumm sauce whenever I want (which is pretty much always), thanks to this great knock-off recipe from Mel's Kitchen Cafe.  The flavor is unique, as you'll see in reading the ingredient list, but I've not shared it with someone yet who didn't enjoy it - or at least do a really good job pretending to!  It's great as a dip for veggies, pretzels, or chips.  It's also great on meat or as a salad dressing, and goes especially well on your version of a taco salad.  Enjoy!

  • 1/2 cup avocado, canola, or vegetable oil
  • 1/2 cup slivered almonds
  • 1 cup canned Great Northern or Garbanzo beans, rinsed and drained
  • 1/2 cup water
  • 1/2 cup light coconut milk (from a can)
  • 1/2 cup fresh lemon juice (from about 3 large lemons)
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarse, kosher salt
  • Pinch of coarsely ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon dried oregano
  • 2 to 3 tablespoons chopped fresh cilantro
  • 1/3 cup nutritional yeast


  1. For the Yumm sauce, add the oil, almonds, beans and water to a blender. Process until very smooth, 1-2 minutes (or as long as needed).
  2. Add the coconut milk, lemon juice, garlic, salt, pepper, curry powder, oregano, cilantro and nutritional yeast. Process again until creamy and smooth. Add additional water to thin out the sauce, if needed. Store in the refrigerator until ready to serve (this tastes best after it’s had time to rest – even several days – but you can also use it right away).


  1. Thanks for sharing. Have you ever tried to freeze?

    1. No, I haven't tried to freeze it yet - we always end up eating it before it goes bad (which is usually within 7-10 days)!


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