Had friends over tonight for virgin margaritas and Yum Sauce. Super good, vegan recipe so thought I'd share. Very healthy because you cover it with fresh vegetables...personally the veggies on top are the best.
Makes 2 1/2 cups of sauce
1/2 cup canola oil
1/2 cup toasted silvered almonds or toasted whole hazelnuts
1/2 cup garbanzo beans
1/4 cup cooked and drained soybeans (canned OK)
4 cloves garlic
1/2 cup water
1/2 cup fresh lemon juice
1/2 cup nutritional yeast (not the same as "active dry yeast")
2 tsp ponzu seasoning (sold with the soy sauce) or soy sauce
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp curry powder
1/4 tsp ground cumin
1/8 ascorbic acid (for "zing")
In a blender, combine the oil, nuts, garbanzo beans, soy beans and garlic. Run the motor, stopping several times to scrape the sides of the jar and push the mixture into the blades. Once the mixture is a rough puree, add the water, lemon juice, nutritional yeast, ponzu seasoning (or soy sauce), salt, basil, curry powder, ground cumin and ascorbic acid. Continue blending until the mixture is relatively smooth (it will remain grainy because of the nuts). Scrape it into a container and store in the refrigerator for up to two weeks. This can be served warm or cold, I prefer it warm.
Serve over Jasmine rice. Regular rice is OK, but Jasmine rice is more tender.
Cut up lots of vegetables. Tonight, I cut up cucumbers, radishes, celery, peas, onion, avocado, carrots and celery.