♫ Listening to: The Interview by AFI ♫
If you’re not from California, you might not even know what bitchin sauce is. It’s not because Californians made up the word bitchin (although we may have). We made up hella, so who knows? When I started school in Florida as a teenager, everyone said I talked like a Californian. I thought they were making it up. We all talked the same right? I guess not. But I digress.
The reason more Californians know what Bitchin sauce is, is just because it’s made here, and maybe isn’t as widely distributed throughout the country as it is here. Why? I have no clue! Because it’s SO GOOD. Maybe we’re trying to keep all the deliciousness for ourselves? Well, that BS stops now! So make bitchin sauce, put on some pop punk music, and pretend you’re a Californian. You’ll never reach for the hummus again after tasting this.
If you’re looking for other vegan dips, you might like my Kale Pesto Pâté.
This recipe makes about a cup and a half of bitchin sauce.
Bitchin Sauce Ingredients
- ⅔ cup water (I use filtered)
- ¼ cup olive oil (you could probably use avocado oil if you prefer)
- ¼ cup lemon juice (I actually prefer this dip with slightly less lemon juice, but if you want it to taste like the store-bought bitchin sauce, this is the correct amount to use)
- ½ cup raw almonds
- 2 teaspoons braggs liquid aminos (you can sub soy sauce if needed)
- 2 teaspoons franks red hot (or use any hot sauce)
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt (use pink sea salt if you want to add trace minerals to your diet)
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon coriander
Bitchin Sauce Directions
Make it ahead of time and put it in the fridge until you’re ready to use it. It firms up when chilled and is better dippable consistency.
Blend all the ingredients until smooth: ⅔ cup water + ¼ cup olive oil + ¼ cup lemon juice + ½ cup raw almonds + 2 teaspoons Braggs liquid aminos + 2 teaspoons Frank's RedHot + 2 tablespoons nutritional yeast + ½ teaspoon garlic powder + ½ teaspoon pink sea salt + ½ teaspoon chili powder + ¼ teaspoon paprika + ¼ teaspoon coriander
Transfer to a 16 ounce container with a lid, and leave it in the fridge until you’re ready to serve it.