Knock Off OG Sauce



Today I am revealing what I think is the closest-you-can-get recipe for the OG Sauce that is served with the "Lentil Goodness Bowl" from Active Culture in Laguna Beach, California.  A couple years ago, when Active Culture first opened, I ordered that bowl and haven't strayed from ordering it upon my visits, since.  Why? Because the OG Sauce is so dang good, I could drink it on its own.  Also the lentil goodness bowl is filled with hearty deliciousness that satisfies hunger after a long day of beaching and playing.  I will share the recipe for the bowl in my next post!  So without diving further into how I could drink the OG Sauce like a latte, here is the recipe I came up with.  Please let me know if you try it and how you like it!



What you need:

A blender & sterilized mason jars (boil mason jars in hot water for 20 minutes to sterilize)  


  • 7 Cloves of Garlic

  • 1/2 cup Almonds

  • 1/2 cup Cashews

  • 1 can Coconut Milk

  • 1-2 cups water (depending on how runny you want the sauce)

  • 1 Tbsp Turmeric

  • 1/4 Tbsp Cumin

  • 2-3 Spoonfuls of Nutritional Yeast (or more for taste)

  • 2 Tbsp Apple Cider Vinegar

  • 1/4 Tsp Sea Salt

  • 1/4 tsp black pepper


Throw nuts, 4 cloves of garlic, the whole can of coconut milk and 1 cup of water into the blender.  Blend on medium for a minute.   While the blender is going, pour in spices and nutritional yeast, then start adding in the ACV and as much more water as you like to thin out the sauce.  Pause the blender and taste the sauce to see if you like it as it is.  I ended up adding a lot of garlic, because I really love the flavor, but maybe you want yours a little less strong!    

Once the dressing is all blended up, you can store the dressing in the sterilized jars, in the fridge, for two months or more.  I haven't tested the shelf life yet, but have done some research on garlic sauces with ACV and learned that anything with vinegar and salt will stay preserved for four months or more in the refrigerator, once opened.