5 Minute Liquid Gold Sauce
Ingredients
- 1/2 cup Cooked chickpeas Rinsed and drained
- 1 tbsp Nurtitional yeast If allergic, can omit
- 2 Garlic cloves Peeled
- 1 tbsp Lemon or Lime juice
- 1 tbsp Tahini or Cashew Butter
- 1/4 tsp Salt To taste
- 1/4 tsp Ground Tumeric
- 1/4 tsp Curry Powder
- 1/8 tsp Ground Cumin
- 1 dash Cayenne Pepper Optional
- 2 tsp Maple Syrup To taste
- 1/3 cup Water More if needed
Instructions
- In a blender, add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional), maple syrup, and water.
- Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
- Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess / nuttiness, lemon for acidity, cayenne for heat, or maple syrup for sweetness.
- Use immediately or store covered in the refrigerator up to 1 week. You can also freeze it up to 1 month and thaw before use (do not heat) although best when fresh.
- Perfect for use on just about anything — think roasted sweet potatoes, burrito bowls, salads, and more!
Notes
Recipe adapted from Minimalist Baker
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