The Most Delicious Sauce (Dip) In The Whole Wide World—Recipe

It’s like hummus, but made with almonds instead of garbanzo beans.

It’s amazing. I made it this morning while waiting for a Jared Putnam creation (a delicious fritatta-quiche thing) to bake. I think it might be the most delicious thing I’ve ever made. It is definitely the most delicious thing I’ve eaten today. (It’s the only thing I’ve eaten today, so far.) Because I love you, I want to share with you my recipe, or as I like to call it, a list-of-ingredients-with-rather-vague-quantities-followed-by-general-instructions.

It’s based on this delicious sauce, which has only one drawback: the tiny containers in which it is sold. I could destroy one of those little tubs in approximately 2.3 seconds and feel immediate remorse. When I make it by the barrelful I can devour as much as I want (it’s fine, it’s really healthy and stuff, it’s VEGAN and even maybe mostly raw) and not feel regretful, as I would, staring at the bottom of a tiny plastic container.

The Most Delicious Sauce (Dip) In The Whole Wide World

  • an amount—maybe 1 cup or more—of raw almonds, soaked in water for at least a few hours or overnight (or, in my case, days and days in the refrigerator)
  • a bit—maybe 1/3 cup— of nutritional yeast (less than the almonds but more than anything else, volume-wise)
  • a bit of water
  • a coupla cloves of garlic
  • juice of one lemon
  • a glug or three of olive oil
  • three or four glugs of Bragg’s Liquid Aminos (which you can get online here)
  • spices! use anything you want—curry powder? cumin? today I used this delicious cajun-y goodness my sister sent me from Lousiana
  • salt and pepper to taste

Plop everything in a food processor. Run it, for like, a long time. Make it all smooth and stuff. Add enough water to make it just a little too runny, because it’ll stiffen up a bit as it sits. The texture gets better (smoother) after a few hours, or overnight, if you can wait that long. Not that we can seem to.

Dip vegetables into it. Or tortilla chips. Or your (not raw, not vegan) quesadillas. Or,  like, anything else you’d wanted smothered in savory deliciousness.

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