Bitchin’ Sauce – Norwegian Edition

Feeling nostalgic, I decided to try my hand at making one of my old San Diego favorites,  Bitchin’ Sauce. Obviously it isn’t available for purchase here in Norway so I was forced to attempt to make it myself, and it turned out very good! It’s a good base dip that you can play with/add on to. We ate it with veggies, potato chips, pretzels, and on tacos! Versatility defined! 🙂 I got the base recipe from TheFauxMartha.

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INGREDIENTS

3/4 c. + 2 tbsp. water
1/2 c. + 2 tbsp. grapeseed oil (Not available in Norway, used whatever oil was nearby, preferably an oil with low flavor, but it worked just fine with EVOO too.) 
1/2 c. raw almonds
1/4 c. + 2 tbsp. lemon juice, fresh
3 tbsp. nutritional yeast (available at health food stores, i got it at Sunkost)
2 cloves garlic
2 tsp. bragg liquid aminos (Not available in Norway, replaced with 1 tsp. soy sauce)
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. coriander
1/4 tsp. paprika
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INSTRUCTIONS

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. If it’s too thin for your liking, add more almonds! Store in the refrigerator. Sauce may separate. Stir and it’s as good as new.

Future update: CHIPOTLE BITCHIN’ SAUCE, and other variations. 🙂

Mange klemmer fra Norge,

B

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