This sauce is all the rage in the blogsphere right now. So I had to try it for myself.
Adapted from Peas and Thank You
1/4 cup canola oil
1/4 cup almonds
1/3 cup water
1/4 cup chickpeas, drained and rinsed
1/4 cup nutritional yeast
2 1/2 Tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt
3/4 teaspoon curry powder
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
2. Add remaining ingredients and blend until smooth.
Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
Someone suck their finger in the bowl for a taste, and it wasn’t me:
Pictures don’t lie. Someone is busted.
I got this beautiful bowl in Mexico. So pretty!
Drizzle this stuff on your stir-fry, veggies, salads, dip your finger straight into the bowl…go crazy! Live on the edge!