Yum-Yum Sauce

Name: Yum-Yum Sauce
Yield: Makes 1⅓ cups, 6 Servings
Ingredients: ¼ cup water; ¼ cup freshly squeezed lemon juice; ½ cup no-salt-added canned chickpeas, rinsed well and drained; 2 tablespoons no-salt-added peanut butter, almond butter, or tahini; 2 tablespoons no-salt-added peanut butter, almond butter, or tahini; 3 tablespoons extra-virgin olive oil; 2 tablespoons nutritional yeast flakes; 1 tablespoon garlic-infused olive oil; 2 tablespoons no-salt-added peanut butter, almond butter, or tahini; ½ teaspoon dried cilantro; ¾ teaspoon curry powder; ¼ teaspoon sea salt; ½ teaspoon dried oregano

Preparation info

Makes 1⅓ cups ,
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This sauce is a high-protein, low-FODMAP dream come true. It’s rich and creamy and bursting with flavor, which makes it a fantastic go-to sauce to top Bliss Bowls, gluten-free pasta, Loaded Baked Potatoes, baked tofu or tempeh, or any low-FODMAP grain. Because it contains just a small amount of chickpeas, the protein content is given a boost while the FODMAPs remain in the safe range.

Ingredients

Sauce
Vegetarian

Ingredients

Method