kitchen sauce

This is a copycat recipe for the delicious Bitchin Sauce found at Whole Foods. My partner’s twin’s wife Heather turned me on to it, they call it “kitchen sauce” because, well, they have small children. Heather sent me the link to The Faux Martha’s copycat recipe, which I immediately tweaked just a tad and made my own. This sauce is stupidly good and turned me into a person who will just eat a raw head of broccoli— as long as I have this sauce handy. I have never been this sort of person before. Though this sauce is perfect as is, you can also add a couple chipotle peppers to the mix for an extra kicky version!

This sauce is fantastic with raw veggies, chips, or anything else in the world you like to dip in things. Would also be great on a sandwich or drizzled on a pita! THE POSSIBILITIES ARE ENDLESS.

kitchen sauce

adapted from The Faux Martha

makes about 2 1/2 cups

3/4 c + 2 tbsp water
1/2 c + 2 tbsp light olive oil, vegetable oil, or other neutral oil
1/2 c - 3/4c raw almonds
1/4 c + 2 tbsp lemon juice (fresh squeezed is best)
3 tbsp nutritional yeast
2 cloves roasted garlic (or raw if you wild)
2 tsp soy sauce
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp coriander
1/4 tsp paprika

optional: 1-3 chipotle peppers in adobo

Serve with: anything you like to dip!

Note: Start with 1/2 cup raw almonds and add more until sauce reaches your desired thickness. With 3/4 cup almonds the sauce will be similar to a very thick hummus. The sauce continues to thicken a bit after it is first blended. Try adding a few chipotle peppers in adobo for a chipotle version!

Place all ingredients in your blender and blend until smooth. If sauce is too thin for your liking, add another tablespoon of almonds and blend again. Repeat until sauce reaches desired thiccness. Store sauce in the refrigerator in a tightly sealed container. It may separate after a bit; give it a stir and it will return to its former glory. Sprinkle paprika on top to serve if you fancy.

Enjoy bitches!