Ingredient list:
1/2 cup olive or canola oil (note that olive oil will lend it's own flavor)
1/2 cup garbanzo beans
1/2 cup edamame beans (can use 1/4 cup if you want a more liquid final product)
1/2 cup almonds (roasted or unfrosted depending upon your flavor preference)
2 cloves garlic, crushed
1/2 - 2/3 cup brewers yeast ( use lesser amount if you are not including fish oil)
1/2 cup water
1/3 - 1/2 cup fresh lemon juice ( use lesser amount if fish oil is lemon flavored)
1 tablespoon lemon flavored fish oil or you can try flax seed oil
1.5 tablespoons soy sauce ( or 1 teaspoon salt)
1 tablespoon curry powder
Blend nuts, beans, garlic and oils in a food processor until smooth. Add yeast, curry, and liquids. Blend until desired consistency.
If you cannot locate brewers yeast you can use regular bread yeast but you will have to adjust to suit your taste. I would start small, 1 tsp and then work up. Give it time to dissolve in some warm water to dissolve and count that liquid as a part of the water listed in the ingredient list.
You can use silken tofu in place of edamame measure for measure.
Makes about 2 cups of sauce. I am testing for freezability. I will let you know the outcome.
