Bitchin Sauce (Original)
Serves: about 2 cups
 
Ingredients
  • 3/4 c. + 2 tbsp. water
  • 1/2 c. + 2 tbsp. grapeseed oil
  • 1/2 c. raw almonds
  • 1/4 c. + 2 tbsp. lemon juice, fresh
  • 3 tbsp. nutritional yeast
  • 2 cloves garlic
  • 2 tsp. bragg liquid aminos
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. coriander
  • 1/4 tsp. paprika
Instructions
  1. Place all ingredients in a high-powdered blender (such as a VitaMix). Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.
  2. Store in the refrigerator. Sauce may separate. Stir and it’s as good as new.
Notes
• Nutritional Yeast and Bragg Liquid Aminos can be found at Whole Foods. If you’re not vegan, the ingredients may seem like a bit of an investment. But let me tell you, it’s one worth making.

• 2 tablespoons = 1/8 cup (If you happen to have one of those laying around.)

• Although I haven’t tried it, I think a food processor will work to make this sauce.

• This sauce doesn’t last long enough in my fridge to figure out its shelf life.

• If you’re stopping through San Diego, you must give the real deal a try. It just might revolutionize your life. Word on the street—they may start shipping soon.

• If doing Whole30, coconut aminos can be substituted for bragg aminos.
Recipe by The Fauxmartha at http://www.thefauxmartha.com/2012/01/23/bitchin-sauce/