in Recipes

Yumm sauce for Buddha bowls

updated

Spread the love

Ingredients for 1 servings:

  • ¾ cup(s) chickpeas, from the can, drained and rinsed
  • ½ cup(s) canola oil
  • ½ cup(s) water, maybe a little more to dilute
  • ½ cup(s) almond flour
  • 0.33 cup(s) lemon juice, freshly squeezed, about 3 – 4 lemons
  • 0.33 cup(s) silken tofu
  • ¼ cup(s) nutritional yeast
  • 2 garlic cloves, crushed
  • 1 ½ tsp curry powder
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp oregano, dried
  • 1 tsp coriander leaves, dried
  • ½ tsp mustard powder
  • 1 tsp chili powder (chipotle chili powder)

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

suitable for all meta types

For one serving, I use a 125 ml cup. Combine the ingredients in a high-speed blender or food processor and blend until smooth. Transfer to a small bowl, cover, and refrigerate until ready to serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Saffron spaghetti with pointed peppers

Tortellini with honey tomatoes, cream cheese and arugula