Servings: Yumm Sauce Clone (yields approx. 1.25 liters)

364g Canola Oil 364g Canola Oil
114g Almonds 114g Almonds
100g Drained canned Chickpeas (or 45g dry before cooking) 100g Drained canned Chickpeas (or 45g dry before cooking)
40g Drained canned Soybeans (or 20g dry before cooking - I cook these and the chickpeas in my instant pot on the beans/lentils setting) 40g Drained canned Soybeans (or 20g dry before cooking - I cook these and the chickpeas in my instant pot on the beans/lentils setting)
30ml Lemon Juice 30ml Lemon Juice
18g Ascorbic Acid powder (It's just Vitamin C powder. I bought mine on Amazon) 18g Ascorbic Acid powder (It's just Vitamin C powder. I bought mine on Amazon)
4g Salt 4g Salt
1 clove of garlic, pressed 1 clove of garlic, pressed
1 sprig of fresh Basil, or 1 Tbsp dried (freeze-dried, if available) 1 sprig of fresh Basil, or 1 Tbsp dried (freeze-dried, if available)
177ml room temperature water, and more as needed to reach volume 177ml room temperature water, and more as needed to reach volume
110g Nutritional Yeast 110g Nutritional Yeast
10g Soy Lecithin (I bought mine at the Kiva in downtown Eugene, but you can source elsewhere) 10g Soy Lecithin (I bought mine at the Kiva in downtown Eugene, but you can source elsewhere)
Pan spray (optional) Pan spray (optional)
Equipment needed: subheading: Equipment needed:
Powerful blender Powerful blender
Kitchen Scale Kitchen Scale
Instant Pot (optional) Instant Pot (optional)
Immersion Blender (optional, but highly recommended) Immersion Blender (optional, but highly recommended)
Paper towel Paper towel

Blend the almonds and 60g of the canola oil, until very smooth. Pour into a large bowl.
Place the chickpeas, soybeans, lemon juice, ascorbic acid powder, salt, garlic, and basil in the blender with 177ml of room temp. water. Blend until very smooth. If it becomes too pasty to blend, add 1 Tbsp of water at a time until you can reach a smooth consistency. Add to the bowl with the almonds.
Add the nutritional yeast to the bowl, and top with the remaining 304g of oil.
Add water to bring the volume to 1.25 Liters. IMPORTANT: Stir until as smooth as possible before going to the next step.
Spray a small spoon with pan spray. Use the oiled spoon to measure 10g of soy lecithin and add it directly into the center of the mixture. Try to cover the added lecithin with some of the mixture as well. Careful not to get it on the side of the bowl, or anything else! It's very persistent and sticky and will not wash off with traditional methods or soap. Immediately wipe the spoon off with a paper towel.
Blend with the immersion blender to fully emulsify. Taste for salt and acid, and add more if needed. If you don't have an immersion blender, transfer all ingredients to your blender and blend until smooth and combined. Pour into storage containers. Keep refrigerated, and use within 6 months. If the emulsion breaks, simply stir the sauce.