If you live in or have visited the Pacific Northwest, then you're likely familiar with the fast-casual restaurant chain, Cafe Yumm! which serves clean fresh bowls with their signature vegan, gluten-free spread/dip/dressing sauce. This sauce is so versatile and is packed full of flavor and bright lemon. With this recipe, you can make your own Copycat Cafe Yumm Sauce at home, at a fraction of the price!
Use it for our Chicken Burrito Yumm Bowls!
This is one that my husband and I have been talking about recreating for years, friends. Years! Cafe Yumm! has been a go-to favorite of my husband's for a long time and we have been buying their signature Yumm Sauce for just as long. It makes the best dressing and dipping sauce for sooo many things, but let me tell you, it is not cheap. Which is why we have finally recreated this delectable multipurpose sauce at home and now have our own Copycat Cafe Yumm Sauce recipe!
What Is Yumm Sauce
This Yumm Sauce is specific to the brand, Cafe Yumm! and should not be confused with the popular Yum Yum Sauce that can be found in many Japanese steakhouse restaurants. Yum Yum sauce is made up of mayo, ketchup, and vinegar, whereas this Cafe Yumm sauce is a vegan and gluten-free sauce that's made up of chickpeas, almond flour, and nutritional yeast. With the right amount of almond flour, it cuts the chickpea flavor and adds a nice nutty note with the additional savory flavor from the nutritional yeast, plus tons of bright acid from the lemon and just the right amount of savory from the herbs.
We tested this Copycat Cafe Yumm Sauce recipe over a dozen times with the original to get all of the right flavor notes and balances and let me tell you, it is darrrrrn close to the OG and soooo so good.
Ingredients Needed
- Chickpeas - The base of this sauce, when prepared right, is creamy and relatively neutral. Plus the added nutritional value (hello protein and fiber!) all while being gluten-free and vegan. Even easier - you could use some chickpea flour, instead!
- Almond Flour - Not only does this add substance to the sauce, but it helps offset the "chickpea" flavor and adds a light nutty note. Plus, it keeps it gluten-free!
- Nutritional Yeast - This adds so much delicious savory, almost cheesy flavor while remaining vegan.
- Lemon Juice - This adds the right amount of acidity and brightness to this sauce, which is absolutely key.
- Vegetable Oil - You can use another neutral-flavored oil like canola or even avocado.
- Herbs - Garlic Powder, Sage, Oregano, Ground Coriander. Just the right amount of savory.
- Kosher Salt - We always use kosher salt, but you can also use regular table salt, just be sure to see the recipe notes for the conversion.
- Water - This will help loosen the sauce, otherwise you'll end up with a thicker dip that more resembles hummus than a sauce, which is delicious, too!
Easy to Make
Could it get any easier than mixing it all in a blender until creamy? Nope!
We used our Vitamix for this recipe, but because the chickpeas are cooked, there's really no need for a high-powered blender. You can also use a regular blender or an immersion blender.
It's creamy and dreamy! We tried a lot of different methods to create the best texture. Here are our tips!
Tips for the Best Texture
Using chickpeas straight from the can will of course work, but by taking the extra step of boiling the chickpeas for just a couple of minutes in a little bit of baking soda, you'll soften them even more to get that nice creamy texture.
This is much easier to do after you've boiled the chickpeas because when you drain them, you'll see that most have separated and you can give them a quick rinse and/or use a fork or a spoon to gently pick them out. The alkaline (or pH level) of the cooking liquid created by the baking soda will help soften the bean's skins and allow them to easily separate during the cooking process.
This is what truly creates the creamiest texture, not only for this sauce but also for any hummus. While it takes some extra time, the resulting texture is totally worth it!
Thanks to a genius suggestion from a reader, we've updated the recipe to include an option to use chickpea flour instead of whole chickpeas to save time and guarantee a creamy dreamy texture.
How to use Yumm Sauce
The possibilities are endless! Here are some of our favorite options:
- Salad Dressing - This is such a great dressing for your favorite green salads!
- Dipping Sauce - This sauce is a great addition to any crudités platter!
- Sandwich Spread - Spread it on your favorite sandwiches!
- Mayo Replacement - We'll often use this to replace mayonnaise in our egg and tuna salads!
- Yumm Bowls! - Yumm! Cafe's signature dish! Stay tuned for our version...
- Avocado Toast - See this reel for my new favorite breakfast!!
- Roasted Veggies - Roast up your favorite veggies and then finish them with this sauce!
You Also Might Like
- Easy Caesar Dressing
- Vegan Green Goddess Dressing
- Super Easy Lemon Vinaigrette
- Fry Sauce From Scratch
- Fresh Salsa Verde
- Homemade Chimichurri Sauce
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Copycat Cafe Yumm Sauce
Equipment
Ingredients
- 3/4 cup chickpeas 1/2 can or an overflowing 1/3 cup of dried chickpeas, or chickpea flour (see recipe notes)
- 1/2 teaspoon baking soda (not needed if using chickpea flour)
- 2.5 oz almond flour or 2/3 cup spooned and leveled
- 6 tablespoons lemon juice
- 1/2 cup vegetable oil
- 6 tablespoons water
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- .55 oz nutritional yeast 2 tablespoons + 2 teaspoons, or 15 g
- 3/4 teaspoon kosher salt
Instructions
- In a medium sized pot, add chickpeas with 3 cups of water and baking soda. Heat to high until it reaches a boil. Let boil for 2 mintes.
- Drain in a colander or sieve. Use a spoon or a fork to gently remove the skins of the chickpeas that have separated.
- Let chickpeas cool for at least 5 minutes.
- Add chickpeas to a Vitamix, blender, or food processor.
- Add everything else to the blender and blend until creamy.
Deborah Blanchard
I'm a little confused about tne nutritional yeast. The recipe lists an amount to use, but then the last line in the notes says, "Nutritional Yeast -- Don't!" What does that mean? Should I or shouldn't I use it? Thanks.
Tracy
Hi Deborah! Oh yes sorry, that means don’t substitute. I will make sure that’s more clear!
Donna Mullen
I almost prefer your recipe to the original. It is a little more mild. The only thing I did differently was to only add 1/8 teaspoon of sage instead of the amount Called for. Thank you for this recipe. I will be using it from now on.
Tracy
Thank you, Donna! What a compliment! Thanks so much for sharing, I'm so glad you enjoy it.
katie in the PNW
Made a double batch, using entire can of chickpeas; took off skins but did not cook (that was a big mess first go-around). Doubled all other ingredients except the oil -- 1/2 cup is plenty IMO.
Added 3/4 tsp of smoked sweet paprika because I love it. Used the chickpea juice (aguafaba) instead of water. Makes for a smooth sauce.
Here's my method: Start with chickpeas and the lemon juice in the food processor and process until broken up. Then stream in the oil, and when the mess was kinda smoothed out, add all the dry ingredients. Keep processing until smooth. Thin it out with the aguafaba. Great!
Lots of yumm sauce for me to enjoy. Thanks for a good recipe!
Tracy
Great notes, Katie! Thanks so much for taking the time to share!
Kennitha
He Tracy,
I can’t wait to try this recipe.
I usually buy the small jars of yumm sauce and use throughout the week but the price has gone up way too high so I am excited to make my own.
I do have a question- my almond flour says it’s uncooked and needs to be cooked before consuming. Do you know if I need to cook it for this sauce?
I’ve never used almond flour for anything before so I have no idea.
Thanks in advance.
Tracy
Hi Kennitha! You shouldn't have to cook the almond flour first as it's just raw almonds, which of course are safe to eat. What brand of almond flour do you have - I haven't heard of any that state that it needs to be cooked first.
Tim
Fantastic recipe, thank you a million for sharing. I've been using organic chickpea flour in place of canned/boiled chickpeas so that I can easily get that nice smooth texture without having to fight the chickpea skins. Also using 1/2 veg oil and 1/2 olive oil for the oil portion. Tastes amazing.
Tracy
So great to hear, Tim!! Thanks so much for sharing, especially your tip for using chickpea flour! Love that!
Sarah
How much chickpea Flour do you suggest?
Kassie
Tim, I’m curious how much chickpea flour you used. I’d love to save myself the hassle of removing the skins.
Michaela
In the recipe notes below the directions it says 2/3 cup (spooned and leveled) or 2.5oz by weight
Pam
I moved to Oahu from Oregon a few months ago, I used to eat Yumm Sauce every week before the move. My entire family called me a Yummsauce- holic. Unfortunately it’s about $70 to ship the big bottle here.
Today I will be trying this recipe, and will return with an update. I am praying to the universe it’s as good and similar to the real flavor as everyone has stated above.
Tracy
$70!! I can’t wait to hear what you think!
Pam
UPDATE!
Quote from my 15 yr old daughter! This is pretty dang close!
We did add almost double oregano, a few extra pinched of the others and I used the fine ground almond flour I think I might try course ground next time. This recipe definitely satisfied my craving! Mahalo to you Tracy!
Next up the Cafe Yumm jalapeño salsa!
Tracy
That's great to hear, Pam!! Thanks so much for sharing your results and the note about oregano. Happy holidays!!
Janet
Do I need to boil the chickpeas if I'm using canned?
Tracy
Hi Janet! Yes. I find that boiling them first really helps with the texture. Without doing it, you get more of a grainy textured sauce. Still delicious, just not as smooth. Enjoy!
SARAH RUSH
Oh. My. Gosh. This recipe is so delicious!!! My daughter attends the University of Oregon, and I always bring a jar of Cafe Yumm sauce home. I’m out of Yumm Sauce, and won’t be back to Eugene until Spring. I was thrilled to find the Copycat recipe. It’s absolutely amazing!!!! Thank you so much!!! I love to make bowls with quinoa, roasted sweet potatoes, roasted broccolini, etc, (Trader Joe Soffrito seasoning) and baked tempeh. (I use a balsamic vinegar and soy sauce recipe with minced garlic recipe for the tempeh.) This Cafe Yumm sauce Copycat recipe tops the bowl off perfectly!!!! It’s so fresh and better than the original! Although, I appreciate Cafe Yumm!
Tracy
Sarah! This is so so wonderful to hear, thank you so much for taking the time to leave such a wonderful review! I'm so glad you're able to get a bit of Oregon before you come back (oh my gosh those bowls sound INCREDIBLE), and go Ducks!! Just don't tell my husband, he's a Beaver 😉
SARAH RUSH
Thank you Tracy so much for the recipe!! I had such a fun Saturday evening meal watching the Oregon football game and eating my bowl with the Copycat Cafe Yumm sauce in Southern CA! I’ll be making bowls all week to use up the sauce! This sauce is so fresh and truly delicious. Go Ducks! And Beavers too! ❤️
Tracy
So wonderful to hear, thank you again for sharing, Sarah!
Anna
I moved cross country 2 years ago and miss the hot and jazzy bowl so much! My husband brought me back a jar of my beloved cafe yumm sauce from his business trip to Oregon and I’ve been rationing it out. Just whipped this up and did a side by side comparison - pretty dang good! The sage was a bit too pronounced for me so I would probably halve it next time. I also did only 2 oz oil instead of 4. Thanks for experimenting and creating a copycat that I can make regularly!
Tracy
Anna! Thank you SO much for sharing!! I love hearing that you enjoy it as much as we do - with your own adjustments. So great to hear, thanks for taking the time to leave a review!
Gail
I just made a double batch and have to say it is better than the original. I doubled the recipe (because we have company) and used avocado oil. I had an issue with boiling the chickpeas in order to separate the skins. The chickpeas and skins were too soft and mushy to separate them out. No problem though, as I just used my blender and the sauce turned out smooth. Fantastic sauce for those of us who need gluten free and vegan options! DELICIOUS! Thank you so much for the recipe!
Amy Liu Dong
Such a simple and easy sauce to make. Perfect for my everyday veggie salad