Copycat Cafe Yumm Sauce
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
16 oz
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Calories
44 kcal
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Course
Condiments
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Cuisine
American
Copycat Cafe Yumm Sauce
Description
The recipe recreates the distinctive Cafe Yumm Sauce by combining boiled and peeled chickpeas (or chickpea flour) with almond flour, lemon juice, and vegetable oil. The boiling step softens the chickpeas, and peeling their skins ensures a smooth final texture. Garlic powder, ground coriander, sage, oregano, and nutritional yeast give this sauce its characteristic herby and slightly cheesy flavor. Baking soda assists in cooking if using whole dried chickpeas. The combination produces a creamy, tangy sauce that resembles the original.
This sauce complements salads, grain bowls, or sandwiches, adding moisture and flavor without overpowering other ingredients. It can be stored in the refrigerator for up to a week but does not freeze well due to texture changes after thawing.
The recipe allows substitutions such as table salt for kosher salt and other neutral oils like canola. Using fresh herbs can alter the consistency. Weighing ingredients promotes consistent results. Using chickpea flour instead of whole chickpeas speeds preparation and assures creaminess.
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
- 1/4 cup water
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sage dried
- 3/4 teaspoon oregano dried
- .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.
Notes
- Boil and remove skins from chickpeas to ensure a smooth sauce texture.
- Substitute chickpea flour for whole chickpeas to save time and achieve creaminess; omit baking soda in this case.
- Store sauce in an airtight container in the fridge for up to one week; texture develops more on day one.
- The sauce freezes poorly and may become grainy when thawed.
- You can substitute table salt for kosher salt by reducing the amount slightly.
- Neutral oils like canola can replace vegetable oil without impacting flavor.
- Use fresh herbs cautiously as they may affect sauce consistency; dried herbs maintain thickness better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16oz
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 144mg | 6% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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