Smoky Almond Sauce

• 1/3 cup water, room temperature
• 1/3 cup freshly ground almond butter
• 2 Tbsp Grapeseed oil
• Juice from 1/2 Meyer lemon
• 2 Tsp fresh garlic paste (such as Majestic Garlic)
• 2 1/2 Tbsp Bragg Nutritional Yeast Seasoning
• 2 Tbsp Bragg Liquid Aminos
• 1/4 Tsp sea salt
• 2 Tsp ground chipolte powder (or to taste; see note)
• 1/2 Tsp Arizona Dreaming (Penzy's)
• 1 to 2 Tbsp Smoked Paprika

1. In a medium bowl, slowly add the water to the almond butter, mixing by hand until a thin paste results.
2. Add the grapeseed oil, lemon juice, and garlic paste and mix well.
3. Add the yeast seasoning, liquid aminos, salt, and spices, and mix well.
4. Note: Adjust the spices to taste, keeping in mind that the chipolte heat increases each day. If you are making the sauce for another day, use less chipolte powder.
5. The sauce consistency should be thin enough to dip into without being runny. If sauce is too thin, add more yeast. If too thick, add more water or lemon juice.
6. Enjoy it now, or place sauce in a tightly covered container and refrigerate. Keeps fresh for about two weeks.
7. The main difference between this version and store bought is the Meyer lemon juice. Using Meyer lemon juice creates a more subtle flavor, far less sour and tangy than using regular lemons.
8. Using the basic recipe, you can change the spices and seasonings to fit your menu's cusine.

water, freshly ground almond butter, oil, lemon, garlic, bragg nutritional yeast, bragg liquid, salt, chipolte powder, dreaming, paprika

Taken from www.epicurious.com/recipes/member/views/smoky-almond-sauce-52354211 (may not work)