Copycat Cafe Yumm Sauce
A homemade version of the popular Cafe Yumm! Signature Yumm Sauce
Servings 16 oz
Calories 44kcal
Equipment
Ingredients
- 3/4 cup chickpeas 1/2 can or an overflowing 1/3 cup of dried chickpeas, or 2.5 oz chickpea flour
- 1/2 teaspoon baking soda (not needed if using chickpea flour)
- 2.5 oz almond flour finely ground, or 2/3 cup spooned and leveled
- 1/2 cup lemon juice
- 1/2 cup vegetable oil or extra light olive oil
- 1/4 cup water
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried sage
- 3/4 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.
Video
[adthrive-in-post-video-player video-id="zCuhqghv" upload-date="2023-01-11T04:05:50.000Z" name="Copycat Cafe Yumm Sauce.mp4" description="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!" player-type="default" override-embed="default"]
Notes
Serving Size = Approximately 2 tablespoons
Vegetable Oil Substitute
You can also use an extra light olive oil for the mildest flavored olive oil to replace the vegetable oil.
Substitute Chickpea Flour
To save time and guarantee a creamy texture, you can easily substitute chickpea flour for whole chickpeas. Use 2/3 cup chickpea flour spooned and leveled or 2.5 oz. If using chickpea flour, no need for the baking soda.
Storage
Fridge- Store this sauce in an airtight container for up to 1 week. The texture will change slightly the next day and the lemon may be a little more pronounced, which is why we love this sauce the best the first day it's made.
Freezer- Unfortunately, this sauce does not freeze well. Its texture becomes quite grainy when defrosted.
Cooking the Chickpeas
While you can add the chickpeas straight to the blender from the can (although we always recommend removing the skins), it will create a grainy textured sauce, when first made. Boiling the chickpeas first will create a much smoother texture.
Weigh Ingredients
When using flour, we always recommend weighing your ingredients for more consistent results. We love this kitchen scale!
Substitutions
Salt - You can substitute table salt for kosher, just reduce the table salt a scant 1/4 teaspoon.
Vegetable Oil - You can use another neutral-flavored oil like canola.
Chickpeas - For dried chickpeas, soak overnight (or at least 12 hrs) and boil for 90 - 120 minutes. Add baking soda for at least the last 10 minutes of boiling.
Fresh Garlic and Herbs - You could use fresh herbs (1 tablespoon of fresh for every 1 teaspoon), but it will change the consistency of the sauce.
Almond Flour - We have not tried this recipe with another flour. The almond is signature to the original Cafe Yumm Sauce.
Nutritional Yeast - Don't substitute!
Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 144mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
