If you were to take a peek in our fridge, you would always find a batch of this sauce on hand. We use it as a condiment for burgers, a dressing for salads, a dip for veggies, french fries, and chips, a topping for a baked potato, or even a spread for a sandwich or wrap. The options are endless and all delicious!
¾ cup almonds (raw or roasted both provide good flavor)
¼ cup shelled hemp seeds
¼ cup plus 2 tablespoons freshly squeezed lemon juice
¼ cup plus 2 tablespoons canola oil or other neutral-flavor oil
1 clove garlic, minced
2 tablespoons nutritional yeast
3 tablespoons soy sauce or tamari (gluten-free if needed)
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon mustard powder
1/8 teaspoon chili powder
Pinch of sea salt
¼ cup plus 2 tablespoons water
Makes 1½ cups.
Place all the ingredients in a food processor or blender and process until smooth and creamy. The sauce will thicken as it sits. For a thinner sauce, add in a bit more water or oil until you reach the desired consistency.
Store in an airtight container in the refrigerator for up to 3 weeks.
Quick Tip: For a rockin’ accompaniment to salads, soups, and pasta dishes, slice a baguette in half and spread a layer of Rockin’ Creamy Almond Sauce on top. Top with nondairy cheese of your choice and bake in a preheated oven at 350°F for 5 to 10 minutes or until the cheese is melted and golden brown.
