Damn Good Food
Chipotle Bitchin' Sauce Copycat
You can make so many things from almonds now a days, including this amazing chipotle-flavored dip.
COPYCAT RECIPE, ADAPTED FROM THE FAUX MARTHA
I still remember the first time I (Ives) tried Bitchin' Sauce. I was visiting my brother-in-law in San Diego and he took us to the Little Italy Farmer's Market and said we HAD to taste this dip made out of almonds. At the time, he was super into a Paleo lifestyle and this vegan dip was a game changer. Bitchin' Sauce comes in a variety of flavors, but chipotle was my jam! Fast forward to a friend's recent birthday and one of the girls brought homemade Bitchin' Sauce. I was shook. Sure you can buy this sauce at the nearest gourmet grocery in Seattle, but it's $$$. So why not make your own and then play around with the flavors? Perfect as a dip for veggies and chips or drizzle this goodness all over yours tacos.
1/2 C raw almonds
1/2 C extra virgin olive oil
1/2 C filtered water, divided
Juice of 1 large lemon
2 Tbsp apple cider vinegar
2 tsp soy sauce (or coconut aminos)
2 tsp diced chipotle pepper in adobo (add more if you want it bolder)
2 garlic cloves, peeled
3 Tbsp nutritional yeast
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
sprinkle of sea salt or pink salt
- Add everything to high speed blender. Start with 1/4 cup of filtered water and blend on high for 1 minute and then low for an additional minute. Scrape down sides of blender with a spatula. Sauce should be creamy and smooth. If the sauce is too thick, add an additional 1 Tbsp of water at a time until you get your desired consistency.
- Refrigerate in tightly sealed container. Honestly never lasts more than a few days in our house...so unsure on the shelf life?