If you’ve ever been to the San Diego Farmer’s Market, you have undoubtedly sampled the wonder that is Bitchin’ Sauce. The line around the block is hard to miss, and once you’ve tasted it, you’re hooked. After our last trip to SoCal we talked about it for days, weeks, after and even brought some home with us in a cooler bag on the plane.
What IS this bitchin’ sauce you ask? It’s a blend of almonds, oil, lemon juice and ‘spices’, which turns into the most delicious vegan, gluten free dip that ever was. With the prompt from my friend Pennylane and the test kitchen efforts of The Faux Martha I bring you San Diego’s finest – Bitchin’ Sauce. However, if you live in SD, just go buy it from them. You can get 5 containers for like $20!
The measurements are exact and I encourage you to follow suit. I made the chipotle version (because chipotle makes everything better), and it looked and tasted pretty dang close to the original. Well done Faux Martha, well done.
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
Chipotle version additions:
Place all ingredients in a high-powdered blender. Slowly blend for one minute. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.
Store in the refrigerator. Sauce may separate. Stir and it’s as good as new.
Serve with tortilla chips, crackers veggies. Spread on sandwiches, over rice bowls – turn everything bitchin’!
– The Vegan Project –