Portland is known for its Food Cart Community. We have many vegetarian / vegan and gluten free options in food cart fare. One of my favorites serves a bowl that consists of brown rice, assorted veggies, beans, and sauce. The sauce.
This is my version. It comes pretty close:
garlic lemon sauce
1/2 cup raw almonds, soaked
3/4 cup garbanzo beans
1 garlic clove, finely minced
1/3 cup nutritional yeast
sea salt and pepper to taste
1 teaspoon curry powder
juice of 1 lemon
water as needed
In food processor, blend almonds alone until almost smooth; add beans, garlic and water if needed, blend. Gradually add yeast, salt, curry and lemon juice. Blend until smooth, adding water as needed for thinner consistency.
I don’t think we are ever without this in our house. I usually double the recipe. I use it as a salad dressing, a veggie dip, a mayo replacement on sandwiches and wraps, a topping on my bowls. You will not believe the incredible flavor.
oh! see the tiny dachshund in the upper right of the photo, behind my food processor? I’ve had him for YEARS! I think I was 6. My artist uncle Jon made him for me, a mini of the dachshund I had at the time, Hansel. Sweet little thing. I’ve had it so long, it’s front legs are gone.