Three sauces, one obsession: that deep, savoury, go-back-for-more hit.
Blitzed with almonds , spices and not much else. No gums, no fillers, no nonsense.
Same almond base, three different moods. Start with the trio —
most people end up with a favourite by the weekend.
Original
Toasted almond, roasted garlic, a whisper of tamari. The one you put on everything until the tub is gone.
Smoky Chipotle
Slow-smoked chipotle and a twist of lemon. Built for crisps, wedges and
anything that came off a grill.
Spicy Harissa
Rose harissa, caraway and a proper kick. The one the chilli people
reorder three tubs at a time.
Dip it · Dunk it · Dish it
It goes on more than you think
We built it as a dip. Customers immediately started putting it on
noodles, tacos, roast potatoes and, in one case, toast at 2am.
Start here
Straight from the tub
Crisps, crudités, warm flatbread. No effort required.
Drizzle it!
From avocado toast to burgers, the ultimate finishing touch.
Stir it through hot things
It melts into sauces to add that umami touch.
Ramen with Oh Mommy! Original stirred through.
Our story
Made because nothing else tasted like this
It started as a batch blitzed for a Hackney Taco pop up, a secret weapon to add heaps of flavour to vegan dishes.
People stopped eating to ask what was in it.
Then they asked to take a tub home. Then they asked again.
It is still made in small batches in London, still just almonds,
chillies, garlic and citrus, and still tastes like it did in that
first kitchen. No stabilisers, all natural, vegan, gluten-free, and nothing else like it in your fridge or cupboard.
