This deliciously creamy sauce can be used as a dip. Smoky and rich, it’s dairy-free and provides healthy nutrition from the almonds.
A while back I wrote a post about a local company called Bitchin Sauce. After trying it I’ve been wanting to see if I could come up with a similar recipe for my readers who don’t have access to this creamy vegan and gluten-free sauce. I think Ryan, the original creator, will be proud of my inspired-by version.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
Smoky creamy almond sauce
Ingredients
- 4 ounces almonds raw
- 1/4 cup grapeseed oil olive oil
- 4-6 tbsp water (filtered or spring)
- 2 tbsp lemon juice (fresh)
- 2 tsp nutritional yeast
- 1 clove garlic
- 1 tbsp Bragg's liquid aminos (or tamari)
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cumin (dried)
Instructions
- Soak the almonds in filtered water for 4 hours. Drain the almonds and rub off the skins. Compost the skins.
- Put the almonds in the blender with all the other ingredients and blend until until smooth and creamy.
Notes
Per serving:
- 96 calories
- 9 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 80 mg sodium
- 73 mg potassium
- 3 g carbohydrate
- 1 g fiber
- 0 g sugars
- 2 g protein
- 3 Weight Watchers Points Plus
Any idea how to make the heat recipe?
Thx
[…] Smoky creamy almond dip […]
[…] Smoky creamy almond dip […]
[…] and preservatives out of your food, and things will taste delicious! If you like this one, try my smoky creamy almond sauce, vegan fish sauce, mustard sauce, and sugar-free barbeque sauce […]
What a wonderful creamy vegan sauce – looks so good. I love smoked paprika, just picked up some more the other day, so I’ll have to give this a try!
Thanks Jeannette. Let me know if you try it. The only part I don’t love is peeling the almonds but it’s worth it to remove the bitterness.
Thanks for attempting to replicate their awesome sauce! Your blog is cool and has neat recipes that I look forward to trying. However, I did try this one and have to say something went wrong… 1/4 c Braggs is way too much. I’m assuming it was a typo, especially given the location in the recipe (toward the bottom with the spices). If so, what was the correct amount? Maybe T vs cup? I’d love to try it again. I’ve only tried this recipe once so far, so I’m not sure what to suggest and am not quite ready to retry on my own (still have leftover because when I tried to fix it, I added more of everything minus braggs, but not exactly by the recipe and ended up with a LOT of sauce!)… Thanks!
Mariah,
Thanks so much for letting me know that you didn’t love this version of the sauce. I added a comment suggesting that you start with 1 T. Braggs. It’s not a typo… I did like it this way but I do tend to like the taste of soy sauce. I wasn’t trying them side by side though (the original and mine). Thanks again for reading and commenting!
You could use the leftover sauce to make kale chips, I bet it would be great!
[…] I won’t be surprised when the sauce is offered by a national retailer. I have come up with my own version, inspired by their sauce. A hearty lunch or dinner bowl for vegans, it was a hit with The Husband./**/ More From […]
I’m always amazed what one can do with almonds and a blender! This sauce sounds fantastic- healthy, flavorful and vegan. Thanks.
Thanks Jen! The original is incredibly good. I think I did it justice. It’s kinda pricey and of course comes in a plastic container, so it’s nice to be able to make it at home with no waste. Enjoy!