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Vegan Yum Sauce

This Vegan Yum Sauce is my take on the sauce made popular at Cafe Yumm. It’s ultra-creamy, full of flavor, and has 10 grams of protein in just 2 tablespoons!

This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!

My sister’s best known dinner recipe is dino nuggets. As in, the frozen dinosaur shaped chicken nugget-flavored product. But when I was visiting her in Hawaii this summer, she offered to make this vegan yum sauce to go on our veggie buddha bowls and I was, as the kids say, shook. After standing over the blender throwing in the most random assortment of ingredients—chickpeas, tofu, nutritional yeast, and the like—the result was the creamiest, richest sauce that paired perfectly with our sweet potato and kale vegetable bowls.

She picked up the recipe in Portland, inspired by the infamous Yumm Sauce at Cafe Yumm. But for us folk who can’t get our hands on the real stuff, this Vegan Yum Sauce packs in all that flavor with a quick blitz of the blender!

How to make yum sauce video

This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!

Ingredients in yumm sauce

The main ingredients in this Vegan Yum Sauce are chickpeas, nutritional yeast, silken tofu, almonds, and curry powder. Together they create a sauce that is so dreamy and creamy while also being insanely healthy.

This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!

This sauce is great on these Buddha bowls, which is how I served it at a Return to Sender dinner party a few weeks back to celebrate their new collection of fair trade home goods. Check out the video of our dinner party (along with a sneak peak at our new kitchen renovation)!

This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!

Hungry for more dips and sauces? Try these!

This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!
This Vegan Yum Sauce if my take on the sauce made popular at Cafe Yumm. It's creamy, full of flavor, and has a healthy dose of protein!

Vegan Yum Sauce

This Vegan Yum Sauce is my take on the sauce made popular at Cafe Yumm. It’s creamy, full of flavor, and has a healthy dose of protein.
Print Pin Rate
Course: Dips, Sauces, and Salsas
Cuisine: American
Keyword: cafe yumm sauce, tali sauce, vegan yumm sauce, yumm sauce
Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 5 mins
Total: 5 mins
Servings: 2 cups
Calories: 100kcal
Author: Sarah Bond
4.64 from 19 votes

INGREDIENTS

  • ½ cup canned chickpeas 100 g, keep juice from the can
  • ½ cup nutritional yeast 50 g
  • ½ cup silken tofu 100 g
  • ¼ cup slivered almonds 40 g
  • 2 Tbsp lemon juice 30 mL
  • ½ tsp salt
  • ½ tsp curry powder
  • 2 cloves garlic
  • ¼ cup chickpea juice 60 mL

INSTRUCTIONS

  • Add all ingredients except chickpea juice to a blender. Blitz until smooth, slowly adding chickpea juice until you reach a thick, pourable consistency.

NUTRITION

Serving: 2Tbsp | Calories: 100kcal | Carbohydrates: 9.2g | Protein: 9.9g | Fat: 3.3g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 80mg | Fiber: 5.2g | Sugar: 0.3g | Calcium: 10mg | Iron: 1.4mg
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Recipe Rating




  1. Dan says:

    Just made my first patch of yum sauce! Holy cow is it good!! I put it over salad, quinoa and tuna and it was insanely good, though it really doesn’t matter what you put it on. It’s even great straight off the finger.

    1. Sarah says:

      Awesome, so happy to hear Dan! 😀

  2. Sadie says:

    How long does this keep?

    1. Sarah says:

      About 1 week in the fridge 🙂

  3. Shelly Galvin says:

    Hi Sarah,
    I wonder if there is a replacement for the tofu for those who don’t eat soy. Any ideas?
    Thanks!!

    1. Sarah says:

      Hi Shelly! Oof that’s a good question. I would probably just substitute it for more chickpeas and coconut milk (an extra 1/4 cup of each). I haven’t tried this, but the tofu doesn’t add much to the flavor so you should be fine without it!

  4. Amy says:

    Chickpea juice? Is this the juice in the can with the chickpeas?

  5. Dorene Null says:

    Isn’t there some oil in it?

    1. Sarah says:

      Not in this version! 😀 The coconut milk adds the necessary fat to make it creamy.

  6. Laura says:

    I’ve been trying to find the perfect yum sauce, and this is it! I replaced the lemon and salt for umi plum vinegar. Thank you!!!!

    1. Sarah says:

      Yay! So happy to hear, Laura! 😀

  7. Sam says:

    Just an FYI, cafe yumm does have spots located in Portland, but it’s definitely a Eugene, OR creation and a decades long institution of that college city two hours south. Just giving credit where credits due. Cheers.

    1. Sarah says:

      Thanks so much for the tip, Sam!

  8. Corinne says:

    Absolutely fabulous! This recipe allows for flexibility (i.e.- ran out of tofu doubled the garbanzos instead, etc.) and still comes out great every time. Feels very rich and decadent. It’s a new staple!5 stars

    1. Sarah says:

      YAY! So happy to hear, enjoy! 😀

  9. Shanna says:

    I don’t see where there is coconut milk added. Am I missing something?

    1. Sarah says:

      Hi Shanna! I recently modified this recipe to remove the coconut milk. It doesn’t need it (thought you can add some in if you want a more liquid consistency). Apologies for the confusion!

  10. Kristen says:

    Could I use cashews (or a different nut) instead of almonds? Sadly I am allergic to almonds.

    1. Sarah says:

      Hi Kristen! I haven’t tried cashews but I think they would work! 😀

  11. Heather Susemihl says:

    I replaced the almonds with raw cashews soaked for ten minutes in hot water and it worked great. This recipe is fabulous and so much less oily than the one I’ve purchased at cafe yumm.

    1. Sarah says:

      Such a great idea, thanks for letting us know how it went with the cashews! 😀

  12. Diana Olivet says:

    Hi I am a breast cancer survivor so I am not allowed to have any tofu. Can you suggest a substitute?

    Thanks,
    Diana

    1. Sarah says:

      Hi Diana! I would probably do 1/2 cup of coconut milk (though an avocado may also work – haven’t tried it though). Would love to hear how it works out for you! 😀

  13. Jackie Delaney says:

    Hi. I would like to try this Yum Sauce but can’t have soy. What would you consider using in place of the tofu? Thank you!

    1. Sarah says:

      Hi Jackie! I would probably just substitute it for more chickpeas and coconut milk (an extra 1/4 cup of each). I haven’t tried this, but the tofu doesn’t add much to the flavor so you should be fine without it!

  14. Tiffany R says:

    Wowza this is delicious! I like the use of the silken tofu since it adds an extra layer of protein and richness to the sauce. The nutritional yeast gives it that slightly cheesy flavor without actual cheese, which is always fun. This is going to be a sauce I end up keeping around the house because the possibilities with it are endless. Salads, roasted veggies, tofu bites, burgers, so many tasty combos.5 stars

    1. Sarah says:

      Yesss I love it on all of those things! Enjoy!!

  15. chloe says:

    The flavor is quite good. This recipe has a tad too much curry in and to be more originalYUM! the recipes does need to add liquid. I notice that there is no oil in this recipe, yet one of the first ingredients in the original YUM! sauce is canola oil (personally, I do not recommend canola or rapeseed oil). I added a chug of olive oil and liked it better. Thanks for ciphering the recipe.4 stars

    1. Sarah says:

      Thanks so much for your thoughtful comment, Chloe! 😀

  16. Kendra says:

    Hey there, I would love to make this but my husband can’t really have nuts, is there anything you sub out the almonds for?

    1. Sarah says:

      You could just omit the almonds here, or substitute them for a seed (like pumpkin or sunflower seeds).

  17. Jennifer Wollin says:

    This is my new favorite sauce! I make it with cashews and sub apple cider vinegar for the lemon juice (because I am too lazy to squeeze lemons!) and it is so good! I use it on salads, as a dip and even on pasta (with sautéed mushrooms, sun dried tomatoes, chopped cucumbers, etc)! I live it and anticipate making this a lot!

    1. Sarah says:

      Aw yay! So happy to hear it! I’ll have to try it with apple cider vin, that sounds delish 😀

  18. Carrie says:

    Can this sauce be stored frozen?

    1. Sarah says:

      I haven’t tried it so I couldn’t say for sure. I’m leaning towards no – I think the texture will be impacted by the freezing due to the fat.

  19. Emilia says:

    I’m confused because…the original Yumm sauce is already vegan. Its also sugar free. A lot of these ingredients are the same? I just don’t understand the point of this recipe. Yumm sauce is 5$ a jar.

    1. Sarah says:

      The point is so you can make it at home 😀 Many people do not have access to the store bought stuff.

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