My take on Mmmm Sauce
One of the very first blogs I enjoyed reading was vegetarian and vegan focused, Peas and Thank You (which is no longer active), and the author has also written two cookbooks. I own the first cookbook aptly named Peas and Thank You but there is a second version More Peas, Thank You which features the Mmmm Sauce recipe.
My take on this nutty-cheesy-curry sauce tastes light and interesting with the addition of lemon juice and fresh herbs. It can really be the thing that makes your meal less boring. What I love about it, is that the recipe is truly a foundation for something great and you can customize it! For example, I don't like opening a whole can of chickpeas or cooking them for such a small amount (1/4 cup) so on a whim I used some already on-hand hummus and loved the swap. My favorite prepared hummus to use for this recipe has been garlic and chive flavor. There are countless other swaps - play around with it and find what works for you and your taste buds.
Adapted from this recipe as cited from the cookbook, More Peas, Thank You
Ingredients - Makes approx 1½ cups of sauce
1/3 cup almonds
1/3 cup water, plus more to thin out sauce if desired
1/4 cup extra-virgin olive oil
1/2 cup prepared hummus of your choice (I've used a variety of flavors all with great results!)
1/4 cup nutritional yeast (or 1/4 cup grated Parmesan cheese)
3 tablespoons lemon juice
1 medium garlic clove, minced
1/4 teaspoon sea salt
3/4 teaspoon curry powder (I've been using this mild, yellow curry. Try Madras curry if you want to up the spicy hot level.)
1/2 teaspoon dried oregano
1/4 cup loosely packed fresh cilantro*
- To help the blending process, soak the almonds in 1/3 cup of water for at least 15 minutes or while you assemble the rest of the ingredients. This also makes the sauce somewhat creamier.
- Add the soaked almonds with water to a blender or food processor along with the extra-virgin olive oil and hummus. Blend until well combined and the almonds have broken down. I like to leave the almonds slightly chunky to add texture.
- Next, add the remaining ingredients and blend until well combined. Add more water to thin the sauce if you'd like.
- Serve warm over...anything! My favorite way to eat this delicious sauce is warm over quinoa plus a bunch of roasted veggies including sweet potatoes, onions, Brussels sprouts or broccoli, green beans, and mushrooms.
- The sauce keeps well in a sealed container in the fridge all week long. When I want to prep for a work lunch, the night before I put my serving of quinoa and veggies with a few dollops of sauce in a to go container and heat it up/stir it all together to coat every piece with sauce. This also makes a fabulous weeknight dinner that's easy to reheat.
*You could use 1/2 teaspoon dried cilantro. I love the addition of fresh herbs. Generally, you should use 3x the amount of fresh herbs for dried.
- This version is thinner - more of a sauce than dip. If you use the chickpeas, the sauce takes on a thicker texture, which I like using cold as a dip for pita or raw veggies. The thinner version is also great warm over rice noodles and fish (or protein of choice). I also love the sauce with fried eggs, but I could eat eggs with anything. Again, you can play with the ratios to find the perfect consistency and flavor for you.
- Also, Nutritional yeast is mentioned in the ingredient list, if you're not familiar it is similar to a hard cheese like Parmesan but definitely has its own unique, tangy flavor. The nutritional value of this product is admirable so if it takes some time to get used to, try doing half nutritional yeast and half Parmesan cheese.