When I hear the word YUM, I immediately think of food! And, yum simply means delicious, delectable, and pleasing, which in my opinion, should be everything that goes in my mouth. Noodles are yet another one of my favorites. So why not make yum yum noodles (with this yum yum sauce recipe), which translates to REALLY delicious, delectable and pleasing noodles?
One of my favorite restaurants while growing up was a Japanese Teppanyaki restaurant. Typically steakhouses, Japanese teppanyaki cooking is a popular way to enjoy authentic Japanese cuisine cooked fresh in front of the diners. Cooked on a flat iron grill, a variety of dishes are prepared to eat while diners are entertained in the process.
Additionally, the dipping sauces make the meal complete. Although many Japanese restaurants serve different sauces, the ones I love are the Asian mustard, ginger, and of course, the famous vegan yum yum sauce.
WHAT IS YUM YUM SAUCE?
Traditionally, yum yum sauce is a combination of mayonnaise, tomato paste, butter, sugar, paprika, and cayenne pepper. So, why not ‘veganize’ this yum yum sauce recipe and add some fabulous Asian noodles and vegetables? Instead of dipping my vegetables, like at the Teppanyaki restaurant, I decided to mix it all together in one, delicious bowl.
Of course, the yum yum sauce makes a fabulous dipping sauce for grilled vegetables. Or, stir fry vegetables, so dip away.
WHAT'S IN MY VEGAN YUM YUM SAUCE RECIPE?
- 3/4 cup skinny cashew vegan mayo (or vegan mayo of choice)
- 1 teaspoon organic tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 1/2 teaspoon Sriracha
- 1 teaspoon soy sauce
- 1/4 cup water
- 1 teaspoon of sea salt
- 1 teaspoon black pepper
HOW DO I MAKE VEGAN MAYO FOR YUM YUM SAUCE?
In order to eat healthier, making your own condiments at home is not only simple, but it’s also beneficial to your overall health. For example, this homemade vegan cashew mayo recipe takes 5 minutes to make and only has a few ingredients.
Although store-bought vegan condiments are readily available, store-bought condiments are processed. For instance, Vegenaise is a very popular plant-based mayonnaise, which I used often when I first transitioned to plant-based eating. When I first started eating plant-based, I embraced anything with a vegan label, but later realized vegan processed food is not much different than other processed foods. Similarly, all processed food is created equal regardless if it’s vegan or not.
HOW TO MAKE SKINNY CASHEW MAYO FOR VEGAN YUM YUM SAUCE
- 1 cup raw cashews
- juice of 1 lemon
- 1 clove garlic, minced
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
TO EAT NUTS OR NOT TO EAT NUTS; THAT IS THE QUESTION
The debate about nuts in the plant-based world is intense to say the very least. One side, for example, debates the dangers of eating nuts, as they are too high in fat and cause obesity. On the other hand, the counter argues small amounts of nuts have health benefits and are necessary for healthy fats.
Obviously, for those with nut allergies, nuts pose a dangerous threat. But, do raw nuts really pose a danger to the average plant-based eater? Honestly, I don’t think so. But, I also wouldn’t suggest someone sit down and eat a whole bag of nuts, or eat a whole batch of cashew mayo. Dr. Furhman, for example, suggests 1-ounce a day.
In fact, a lot of research points to the benefits of raw cashews, for example, as providing:
- Boost to the immune system
- No cholesterol
- Vitamins E, K, and B6
- Healthy fatty acids
So, if you consume 1 ounce of nuts a day, eating cashew mayo in a salad or on a sandwich, for example, is certainly within the realm of healthy versus harmful.
THE BENEFITS OF HOMEMADE CASHEW VEGAN MAYO
When searching for a good vegan mayo, most people are looking for a sandwich spread or a dressing to add to a salad. Prior to becoming vegan, I was never a mayo fan. In fact, I thought it tasted like sour milk. No one east real mayo with a spoon, at least I don’t know anyone who does. Instead, mayo is used with other ingredients to make dressings or to give a creamy texture to food. Vegan cashew mayo, for example, does not “taste” like mayo, but it has the innate ability to provide the creaminess, as well as a base for other dressings.
First, remember homemade dressings only last one week refrigerated. Unlike processed foods, you are not using preservatives. So, make sure the amount you make will be used in a 7-day span.
Then, consider all the recipes you can use your vegan cashew mayo for such as Chickpea Tuna Salad, Skinny Cobb “Eggless” Tofu Salad, a dip for grilled artichokes (above), or Not So Crabby Tofu Patties with Lemon Caper Sauce.
WHAT DO YOU USE VEGAN YUM YUM SAUCE RECIPE FOR?
One suggestion is to use yum yum sauce as a dipping sauce for grilled vegetables. Similar to the Tepanyaki restaurant, yum yum sauce can be served on the side to dip grilled vegetables.
Another suggestion is to use yum yum sauce as a dressing for my Yum Yum Noodles recipe.
Yet, another suggestion is to drizzle or dip Tofu Satay in yum yum sauce!
So, if you love to dip, as much as I like to dip, try this yum yum sauce recipe! Now, you know how to make vegan yum yum sauce, share this amazing recipe with friends and family.
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Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂