Umami Sauce/Dip

1/4c Apple Cider Vinegar

3tbsp Tamari

1c Nutritional Yeast

8 cloves garlic

1/2C Olive Oil


Add the ACV, Tamari, Water, Yeast Flakes and Garlic in a blender until well combined. Remove the feed tube while blending and slowly add olive oil. Blend well until mixture becomes thick, like mayo. Add salt to taste. Refrigerate for up to 2 weeks. Bring to room temp and shake before using as either a sauce on fish or chicken or as a dip for veggies. Makes 10oz.