This is based on the already revised recipe in the comments thread of this page. It's not far from the sauce served at Whole Bowl in Portland. I used it last night over brown rice, garbanzos, salsa, avocado, pan-fried veg, and cilantro - fantastic! Wish I had ascorbic acid on hand as was suggested for a pleasing "tang" but it was good without. Nutritional yeast is so magically delicious.
1/2 c oil 1/2 c nuts - cashew or almond, or tahini 2/3 c cooked garbanzo beans, soy beans, silken tofu, or combination 4 garlic cloves 1/2 c water 1/2 c lemon juice 1/3 c nutritional yeast 1/2 tsp salt 1/4 tsp curry powder 1/2 tsp dried basil 1/8 tsp ascorbic acid/Vitamin C crystals (optional)
Combine oil, nuts, beans, and garlic in food processor and blend. Add remaining ingredients and puree until smooth.