Toast the Nutritional Yeast: Add the nutritional yeast to a nonstick or stainless steel pan and set a medium plate off to the side. Warm the pan over medium heat and use a spatula to stir the nutritional yeast frequently, to ensure it cooks evenly. Toast the nutritional yeast for 3 to 5 minutes; the nutritional yeast will turn a dark yellow color and begin to smoke slightly when it is toasted.

Cool the Nutritional Yeast: Immediately transfer the nutritional yeast to the plate so it does not burn. Place the plate in the fridge to let it cool for 5 minutes; I usually do this while I prepare my other ingredients. Do NOT place the hot nutritional yeast directly in your blender, or it will create a vacuum seal and be incredibly difficult to open.

Blend the Sauce: Add the oil, water, slivered almonds, cooled nutritional yeast, chickpeas, lemon juice, vinegar, salt, and garlic powder to a bullet blender or high-speed blender (do not add the basil yet!). Blend for 45 to 60 seconds, until a smooth and creamy sauce forms; taste the dressing and add any additional salt to taste, if necessary. Add the basil to the blender and pulse until just combined. (Note: the sauce will thicken some once it cools in the fridge; if you still think your sauce is too thick, blend in water 1 tablespoon at a time until it reaches your desired consistency).

Serve & Store: Transfer the Yum Sauce to an airtight container or jar and store in the refrigerator for up to 5 days. Serve over grain bowls, salads, or wraps, or use as a dipping sauce! I do not recommend freezing leftovers.