Umami Sauce

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I have made batch after batch of this creamy sauce, adapted from Dr. Andrew Weil’s cookbook True Food, and never tire of it.  I have used it as a salad dressing, but it can also be used to enhance the flavor of ground beef, roasted fish, steamed vegetables and any number of other uses (like this recipe for stir-fried Brussels sprouts,  or stuffed potatoes with broccoli.

It is super creamy and thick, pungent with garlic, with a rich savoriness. The thickness does not come from mayonnaise or oil, but mostly from nutritional yeast, a powerhouse source of vitamins, minerals and protein.

Umami Sauce
Adapted from True Food. The main ingredients are garlic, vinegar, oil, water, soy sauce and nutritional yeast. Adding the other ingredients is just an optional variation.

2 large cloves garlic (or 4 normal cloves)
2 Tbl. soy sauce
2 Tbl. vinegar (original recipe called for cider vinegar, and I have also made this with balsamic vinegar, rice vinegar and white vinegar)
2 Tbl. olive oil
2 Tbl. water
1/2 cup nutritional yeast
salt, pepper, to taste
1/4 tsp. agave syrup, optional
1/8 tsp. turmeric, optional
1/2 cup diced mango or peach (I got this idea from whatrunslori), optional

Puree everything in a blender. Bottle and refrigerate (a squeeze bottle or a cruet is perfect for this).

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