This is a one sauce fits all. It’s a favorite of ours, topping a meal in a bowl, brimming with healthy ingredients, alive with color and flavor. A frequent favorite combination is brown rice, cooked creamy pinto beans, fresh greens, lacto-fermented pickles, and avocado. Top it off with optional chopped cilantro, or toasted almonds, add a drizzle of this creamy sauce, and you have one satisfying bowl of yummy. Depending on what is available at the time, I change it up here and there, but this is my go to. For lunch I add more greens and less rice (or no rice) and take it to go in The Coolest Salad Lunch Box Ever.
What I love about this All Occasion Creamy Sauce is that it’s so versatile. Use it over fresh raw salads, steamed veggies, or grain, noodle and veggie bowls,. Add protein to your liking.
This sauce is one I adapted from the cookbook Whitewater Cooks by Shelley Adams. It’s definitely quick and easy to put together and it’s a great condiment to have on hand for all sorts of meal in a bowl concoctions. If you have ever enjoyed the grub at Whole Bowl in Portland, Oregon, this is reminiscent of their Tali Sauce.
½ cup nutritional yeast
1/3 cup water
1/3 cup gluten-free tamari soy sauce
1/3 cup apple cider vinegar
3 large cloves garlic
1 ½ cups olive oil
2 tablespoons tahini paste
1 ½ teaspoons curry powder
1 ½ teaspoons turmeric
1 ½ teaspoons onion powder
1 teaspoon chili powder
Pinch of cayenne
Place nutritional yeast, water, soy sauce, vinegar, garlic, tahini and spices in the bowl of your blender. Blend until well combined. Add oil in a steady stream creating a creamy sauce. Store refrigerated in your favorite dressing container.
Give it a whirl in your blender and let me know what you think!
Cheers for now!