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!
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
Ingredients in yumm sauce
Yum sauce ingredients create a sauce that is so dreamy and creamy while also being insanely healthy. The good news is that the only “uncommon” ingredient is chickpea juice. But, if you have a can of chickpeas, you have chickpea juice!
- Chickpeas: The bulk ingredient in vegan yum sauce is ½ cup of chickpeas. This adds thickness while also supplying some protein (chickpeas are so nutritious)!
- Nutritional Yeast: Next, ½ cup of nutritional yeast will add flavor to the sauce (what the heck is nutritional yeast, anyways?)
- Tofu: Next up is the silken tofu. You’ll need ½ cup. Tofu loads up your sauce with anti-inflammatories and antioxidants! (The difference between silken and firm tofu here!)
- Almonds: ¼ cup of slivered almonds adds subtle earthy undertones.
- Lemon Juice: Add a splash (2 tablespoons, to be exact) of lemon juice for a slight zing.
- Seasonings: As for the spices, you will need ½ teaspoon of salt, ½ teaspoon of curry powder, and 2 cloves of garlic. If you don’t have fresh cloves, you can use ½ teaspoon of garlic powder.
- Chickpea Juice: Finish off the sauce by including ¼ cup of chickpea juice for texture!
How to make homemade yum sauce
When I say this recipe couldn’t get easier, I quite literally mean that. The only way to make it easier is to… not make it, and that’s because it only requires one step!
Add all of the ingredients except the chickpea juice to a blender. Blitz until smooth, and slowly add the chickpea juice until you reach a thick, pourable consistency. That’s it!
Chickpea juice is what you get when you simply soak chickpeas in water. For this recipe, you can use some of the liquid that comes in the can with the chickpeas!
To add even more oomph to your sauce, feel free to add additional flavorings like paprika, onion powder, or even sriracha.
For best results, yum sauce should be kept refrigerated and enjoyed within about a week.
How to use vegan yum sauce
When a sauce is this good, food is simply a vehicle for the sauce. Some of the “vehicles” that pair well with the flavor of yum sauce are listed below!
- Top your roasted veggie Buddha Bowl with the creamiest sauce around!
- Add a spoonful to a bowl of Tempeh Vegetarian Chili for the perfect final touch.
- Enjoy it in Eggplant Curry for an extra flavor component.
Lastly, simply use yum sauce as a dip for your favorite dippable veggies (carrots, celery, etc.) or fries!
- 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
- Add all ingredients except chickpea juice to a blender. Blitz until smooth, slowly adding chickpea juice until you reach a thick, pourable consistency.
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