Make our Cafe Yumm! Yumm Sauce Recipe at home. Yumm Sauce is delicious on Cafe Yumm!-Style Nom Bowls, but also has many other uses in the kitchen – such as a dip for veggies and chips, on burgers and sandwiches and as a boost for soups.
Photo by Amber Case
Cafe Yumm!
Café Yumm! is a fast casual restaurant chain with outlets in the Pacific Northwest of the United States.
Founded in 1997 in Eugene, Oregon, Café Yumm! outlets focus on fast, casual, cheap and healthy cuisine, and many menu items feature the company’s original signature sauce.
Café Yumm! co-founder Mary Ann Beauchamp developed the recipe for Yumm! Sauce in the 1980s. A commercial version of the sauce is sold in over 160 grocery stores throughout the Pacific Northwest and through the company’s online store.
QSR Magazine included Café Yumm! in their 2018 40/40 List of America’s Hottest Startup Fast Casuals.
Cafe Yumm! Yumm Sauce Recipe
Make our Cafe Yumm! Yumm Sauce Recipe at home. Yumm Sauce is delicious on Cafe Yumm!-Style Nom Bowls, but also has many other uses in the kitchen - such as a dip for veggies and chips, on burgers and sandwiches and as a boost for soups.
Ingredients
- 1/2 cup Canola Oil
- 1/2 cup Almonds toasted
- 1/2 cup Chickpeas cooked and drained
- 1/2 cup Water
- 1/2 cup Freshly squeezed Juice of 1 Lemon
- 1/3 cup Nutritional Yeast Flakes
- 2 cloves Garlic crushed
- 1/2 teaspoon Salt
- 1 teaspoon Curry Powder
- 1/4 cup Cilantro chopped
Instructions
- Place oil, almonds, chickpeas and water into a food processor. Process until smooth.
- Add remaining ingredients. Process again until smooth.
- Store, covered (not too tightly, at first, the yeast may need to expand), in the refrigerator, until ready to use.
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Additional Recipes and Uses for Cafe Yumm! Yumm Sauce Straight-From-the-Restaurant
15 Delicious Uses for Yumm! Sauce – Click HERE
Yumm! Recipes (including Make-at-Home Versions of their Famous Yumm! Bowls) – Click HERE
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Photo of Nom Bowls (with Yumm! Sauce) is by Amber Case and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Amber. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Cafe Yumm Yumm Sauce Recipe is a reader submitted recipe to Reddit. Additional Information Courtesy of The Cafe Yumm! Website and Wikipedia where it is used by permission.
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It only takes a minute and they will love you for it!
January 31, 2022 @ 9:50 pm
Eugene. Now I’m homesick. For anyone who hasn’t had this, the sauce is very lemony and somewhat addictive. Now if I could only get the cake icing recipe from the old L & L Bakery. Or just one more Humble Bagel.
Catnip, Thanks for the note and the suggestions. We will look for you.
Alton
March 4, 2022 @ 10:14 pm
This recipe is tasty and I’ve enjoyed making it several times.
Thank you for creating a recipe for this addictive delight.
Can YUMM sauce be frozen without compromising it’s integrity?
Zoe
Thank you for the comment. We are glad you enjoy it.
As for freezing, we have never tried. I would be inclined to say that it would be fine. You might need to re-blend it when it thaws.
Sorry we couldn’t be more help. Does anyone else know?
James
April 29, 2022 @ 3:30 pm
I have frozen a batch before — it works! You might need to add a little more liquid to get it back to the consistency you like, but it works great.
Thank you, Sandy
Alton
I tried to reverse-engineer this recipe a couple of decades ago, and even though I wasn’t pleased with my results at the time, I wondered if using almond butter and chickpea flour might give the sauce more of a smooth texture. If you have suggestions for amounts of almond butter and chickpea flour to use instead, I would be interested.
Gina,
Ha. Reverse-engineering recipes was a big hobby of ours back in the days before the internet. I am sure you had as much fun as we did.
Thank you for the suggestions. What do the rest of you think? Please let us know.
James, Mark and Alton
I tried making this sauce as written after my previous comment, except I used an immersion blender instead of a food processor (I didn’t have one 20 years ago). The smoothness was perfect. I’m not going to try messing with almond butter or chickpea flour in future recipes. It’s good as-is.
I’ve tried other copycat recipes for Yumm Sauce, but this one is the most similar to the Beauchamp’s sauce. Thank you!
Gina,
GREAT!! Thank you for the update and the suggestion.
We are glad you enjoyed the recipe.
James