Liquid gold isn’t what you think it is. It’s so much cheesier. Dana Shultz of Minimalist Baker recently shared her 5-Minute Liquid Gold Sauce: a plant-based mix composed of chickpeas, lemon, nutritional yeast, turmeric, and tahini. You can even make it spicy by adding a dash of cayenne. Inspired by a sauce at a popular vegetarian joint in Portland called The Whole Bowl, it’s essentially a creamy topping that not only adds nutritional value to everything it touches, but also an insane amount of flavor.
The healthy sauce only requires a handful of ingredients and five minutes to put together. A batch can be stored in your refrigerator for up to a week—if it lasts that long since the uses are endless. Shultz says it’s perfect to dress salads or sauce up roasted vegetables. You can use it with barbecue skewers, nachos, burrito bowls, and more. Personally, I’m already imagining it drizzled on my cauliflower wings. Get ready for gold-plated everything.
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Minimalist Baker’s 5-minute liquid gold sauce
Ingredients
1/2 cup cooked chickpeas (rinsed and drained)
1 Tbsp nutritional yeast (if you can’t have, omit)
2 small cloves garlic, skin removed
1 Tbsp lemon juice (or sub lime)
1 Tbsp tahini (or cashew butter)
1/4 tsp sea salt, plus more to taste
1/4 tsp ground turmeric
1/4 tsp curry powder (or store-bought)
1/8 tsp ground cumin (for milder sauce, omit the cumin and use only curry powder)
1 dash cayenne pepper (optional)
2 tsp maple syrup (plus more to taste)
1/3 cup water, plus more as needed
1. To a small blender (or food processor, though it won’t be as creamy), add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional), maple syrup, and water.
2. Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
3. Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess / nuttiness, lemon for acidity, cayenne for heat, or maple syrup for sweetness.
4. Use immediately or store covered in the refrigerator up to 1 week. You can also freeze it up to 1 month and thaw before use (do not heat) although best when fresh.
5. Perfect for use on just about anything—think roasted sweet potatoes, burrito bowls, salads, and more!
All the benefits of turmeric, explained:
Get even saucier with this healthy nacho cheese sauce and the BBQ sauce you’ll want to devour year-round.
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