A friend of ours loves a restaurant called The Whole Bowl in Portland.
It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream and cheese, and something they call Tali sauce.
What is this mysterious Tali sauce? What makes it vibrant neon yellow? What makes it taste so good? These were questions that kept me up at night. So I went to the drawing board to see if I could come up with something similar. And friends, something magical was born: Liquid Gold Sauce. Let’s do this!
This recipe is super easy to make, requiring just 10 ingredients, 10 minutes, and 1 blender!
When I asked what it was made of, a kind Whole Bowl employee mentioned a few ingredients like chickpeas, lemon, and nutritional yeast, which set me in the right direction.
From there, I knew it needed the basics, like salt and garlic, but I also added some turmeric for vibrant color and tahini for creaminess.
For spice, I added curry powder because it packs an efficient punch of flavor. I also added cumin for even more warmth and smokiness and (optional) cayenne for a little heat.
Lastly, maple syrup balances out the acidity, heat, and salt.
Simply add to a small blender with a little water and blend until creamy and smooth! You’re almost ready to pour Liquid Gold Sauce onto everything you eat. BE STOKED.
We hope you love this sauce! It’s:
Kind of perfect
This would make the perfect sauce for things like our:
- Sheet Pan Meal: Curried Sweet Potato & Chickpeas
- Grilled Romaine Salad
- Smoky Shredded Marinated Jackfruit
- Butternut Squash Bowl
- Roasted Vegetables
- Rainbow “Raw-Maine” Taco Boats
- Grilled Veggie Skewers
- Kale Chip Nachos
- Smoky Tempeh Burrito Bowls
- Cauliflower Rice Burrito Bowls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)
- 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 // omit for less heat)
- 2 tsp maple syrup (plus more to taste)
- 1/3 cup water, plus more as needed
- Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
- 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.
- 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.
- Perfect for use on just about anything — think roasted sweet potatoes, burrito bowls, salads, and more!
*Inspired by the Thali Sauce at The Whole Bowl.