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Home » Bitchin’ Sauce Original Recipe

Bitchin’ Sauce Original Recipe

September 1, 2019 By Diane Smith 60 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Vegan Bitchin' Sauce, original recipe

I’m very excited to share this bitchin sauce recipe with you for the simple fact it’s amazing. Bitchin’ Sauce has been on my radar for quite some time. And, guess what, it’s one of the most popular recipes on the site!

We live part-time in San Diego county where the original bitchin sauce appeared;  it’s sold at the farmers market and each time I pass by it calls my name.

This vegan homemade bitchin sauce recipe is great as a dip, spread on toast, put on vegetables, or thinned a little for a dressing. One bite and you’re hooked.

Bitchin Sauce almond dip is plant-based and gluten-free. Not only that, but it is also oil-free! It’s so yummy that you could easily eat the whole carton of the store-bought version. But be careful, unlike this recipe, it does have oil.

Learn more about Cooking Without Oil.

Here are a few more plant-based appetizers:

  • Baked Artichoke Dip
  • Pumpkin Hummus
  • Edamame Dip
  • Ultimate Greek Nachos
  • Sun-dried Tomato, Basil Hummus

If you just can’t wait, there is a  bitchin sauce Costco has, but you should try it yourself at home. Be sure to check out the recipe below on how to make bitchin sauce original recipe!

Bitchin Sauce

Thanks to The Healthy Librarian, we have this inspired recipe for bitchin sauce without added oil. It, of course, does have almonds which are very good for you. Almonds are lower in fat than other nuts and their health benefits outweigh any added calories.

If you buy some extra almonds, you must try and make your own Homemade Almond Milk!

To quote from an article about the recent nut study, this was

“The biggest study yet into whether nuts can add years to your life shows that people who ate nuts every day were 20 percent less likely to die from heart disease, cancer or any other cause over 30 years than people who didn’t eat them.”

I’ve changed up this original version of almond bitchin sauce a tad by using smoked paprika instead of regular. But use the regular if it’s all you have. You can also add cilantro, jalapenos, or chipotle powder for a southwestern kick.

Really you can have fun playing with seasonings. You can alter the taste by swapping seasonings depending on the occasion or time of year. Here are some additional ready-made seasonings that would work great to transform the flavors.

Vegan Bitchin' Sauce, original recipe

Don’t be afraid to use this bitchin sauce dip at parties or for holiday gatherings. Guys love this dip because they just want to say pass the bitchin’ sauce.

Because of the versatile seasoning possibilities, you can switch out the dipper you use. Fruit, pretzels, chips, pitas, Zucchini Cakes, potato wedges.. well, you see where I’m going with this.

Try making your own Oil-Free Chips to pair with this dip.

Tortilla Chips

But seriously everyone will love this sauce so check out the bitchin sauce ingredients below! And, check out my other delicious whole-food plant-based appetizers if you’re looking for something else.

I’d love to hear your feedback in the comments below for this Homemade Bitchin Almond Sauce Original Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Bitchin Sauce
Print Recipe
3.86 from 343 votes

Bitchin’ Sauce Original Recipe

The name says it all, it’s that good. This sauce wears many hats from a dip, to dressing and topping for many foods. Once you make this, you’ll be making it forever. Very versatile and easy to customize for your family’s taste.
Prep Time10 mins
Total Time10 mins
Servings: 4 people

Equipment

  • High-Speed Blender
  • Measuring Cups and Spoons

Ingredients

  • 3/4 cup raw almonds
  • 1/2 cup water
  • 1/3 cup fresh lemon juice
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 2 tsp Braggs Liquid Aminos or low-sodium tamari
  • 1 tsp cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp smokey paprika or regular
Prevent your screen from going dark

Instructions

  • Place all of the ingredients in a high-powdered blender. Slowly blend for one minute. Turn the dial up to high and continue to blend until smooth and creamy.
  • Store in the refrigerator. The sauce may separate, but stir it if it does. NOTE: Increase the water if you’d like it to be more saucy.

Notes

* A reader substituted almond flour for the almonds and said it turned out great if you want to try this option.

Nutrition

Nutrition Facts
Bitchin’ Sauce Original Recipe
Amount per Serving
Calories
132
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
0.8
g
5
%
Sodium
 
167
mg
7
%
Carbohydrates
 
7.2
g
2
%
Fiber
 
2.5
g
10
%
Sugar
 
1.6
g
2
%
Protein
 
2.7
g
5
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
40
mg
4
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Barbara Cohn

    February 24, 2017 at 9:22 am

    I love to buy this in South East Florida! My daughter from California says it’s the best!

    Reply
    • Diane Smith

      February 24, 2017 at 9:31 am

      Yep, it is delish! 🙂 and this version has less added oil… better for your waistline.

      Reply
  2. Stephany

    March 6, 2017 at 6:32 pm

    Did you soak the almonds first? I like the idea of this recipe better than others I see out there, due to the omission of oil, so thank you!

    Reply
    • Diane Smith

      March 6, 2017 at 7:05 pm

      I don’t soak the almonds, but you would need a high-powered blender for this. If not, you could try soaking them first. I’ll bet it doesn’t affect the taste much… Hope you enjoy 🙂

      Reply
    • flick

      December 2, 2021 at 11:50 pm

      I soak mine first and then I like to peel the skins off the almonds too. It’s a really addictive sauce, also this recipe makes at least twice what you would buy in the premade one at the store!

      Reply
  3. Renee

    August 14, 2017 at 3:43 pm

    Is it ground coriander leaves or ground coriander seed? Thanks!

    Reply
    • Diane Smith

      August 14, 2017 at 4:09 pm

      It’s ground coriander seed.

      Reply
  4. Samantha

    August 30, 2017 at 5:05 pm

    I cannot eat almonds 🙁 can you use a different type of nut?

    Reply
    • Diane Smith

      August 30, 2017 at 5:09 pm

      Can you eat cashews? Creamy sauces are often made with cashews, but I’ve never tried it with this recipe. I think it would work…

      Reply
  5. Craig

    December 19, 2017 at 2:04 pm

    I’ve made my own version with a few cashews and almond meal (and a seeded chipotle pepper). YUM!

    Reply
    • Diane Smith

      December 19, 2017 at 2:35 pm

      That does sound yummy! Almond meal’s a good idea. I wonder if you could use the leftover almond meal from making almond milk…

      Reply
    • therese marcel

      June 9, 2020 at 6:53 am

      This is a great option! How much almond meal? I’m a travel Nurse. My blender is home. The blender I have supplied on the road wont do almonds! Thanks

      Reply
      • Diane Smith

        June 9, 2020 at 12:48 pm

        Great question. I haven’t tried it but I imagine it’d be somewhere around the amount of almonds or a little less since the meal will take up less space in a measuring cup. Maybe about 1/2 cup. Or, what about almond butter? Probably the same, 1/2 cup, but I’m not sure. Let me know what works for you.

        Reply
        • Becky Germain

          September 18, 2020 at 1:35 pm

          I’ve made this using almond flour with the same proportions. It works great.

          Reply
          • Diane Smith

            September 18, 2020 at 3:51 pm

            That’s great to hear. I’m going to have to add that idea to the recipe. Thanks so much for letting me know!

  6. Iris Lopez

    January 23, 2018 at 12:12 pm

    Delicious. Love it. My husband who is always reluctant to try anything I make that is vegan loved it.

    Reply
    • Diane Smith

      January 23, 2018 at 12:32 pm

      Wow, that’s saying something. Thanks for letting me know!

      Reply
  7. Ramzi

    February 5, 2018 at 3:02 pm

    Hi Diane, great recipe! Could I ask how much you would consider a serving, based on the nutrition facts you offered?

    Reply
    • Diane Smith

      February 5, 2018 at 4:33 pm

      The whole recipe makes about 2 cups and I would consider a serving about 1/2 cup.

      Reply
  8. Marcee

    February 27, 2018 at 8:11 pm

    How Long can you store it in the fridge and still use it ?

    Reply
    • Diane Smith

      February 28, 2018 at 11:02 am

      Hi Marcee, It doesn’t last very long around our house so I can’t say for sure, but I know that almond butter keeps quite a while. I’d say at least a week or maybe two. Let me know if you figure it out.

      Reply
  9. Andrea Ryner

    May 15, 2018 at 2:15 pm

    Thank you for this info. I have been trying to find the original at stores in San Mateo, CA. Help please. Love having the recipe. Can’t wait to make some.

    Reply
    • Diane Smith

      May 15, 2018 at 2:26 pm

      Hey there. I’ve seen it a Costco here in Colorado, but I’m not sure if they still carry it. Otherwise, you might try their “Find Us” feature on their website. Good luck.

      Reply
      • Marilyn Hogbin

        June 6, 2019 at 2:42 pm

        Hi there, It is also sold at Stater Bros. In California.

        Reply
        • Diane Smith

          June 6, 2019 at 3:27 pm

          I’m not sure if it’s sold there, but you can check their store locator. My recipe, here on the site, is a remake of the one sold in stores so that it contains less added oil. I hope that helps.

          Reply
    • Ashley

      December 30, 2020 at 3:10 pm

      It is also sold at Whole Foods! Found some all the way in Altanta, GA.

      Reply
      • Diane Smith

        December 31, 2020 at 10:18 am

        Thanks for the tip, Ashley!

        Reply
  10. lisa

    June 11, 2018 at 10:49 am

    No nutritional yeast in your recipe?

    Reply
    • Diane Smith

      June 11, 2018 at 11:34 am

      That would be a good addition. I see some of the other recipes have it and you could add 3 tablespoons if you’d like to try it.

      Reply
  11. Rosalyn

    July 18, 2018 at 5:45 pm

    Wow, just wow. This recipe is pretty much just like Bitchin’ Sauce. The other day I discovered this sauce at my local organic market and we destroyed a tub in under a week. I wasn’t too keen on the added oil so I was pretty happy to find this recipe.

    I used raw organic sunflower seeds as they aren’t as expensive as almonds for me. I also added 2 tsp. of nooch and a small handful of cilantro and a teeny bit of cayenne to try to replicate their jalapeno chili sauce. It’s pretty much spot on and now I can eat it without thinking about the added salt or oil. Thanks!

    Reply
    • Diane Smith

      July 18, 2018 at 6:04 pm

      Hey Rosalyn, I’m so glad you’re happy with the recipe. I love being able to eat my favorites in a healthier way. And, I love your additions as I’m a fan of the jalapeno version as well. I have to try that!

      Reply
  12. Retta

    June 16, 2019 at 4:22 pm

    Your product was on sample/sale at Costco Los Angeles this past week I had never heard of it after tasting it I bought it. I am sorry I guess I am old fashion but the name is a little off putting I can’t imagine asking the kids to get bitchen product from the store fridge. I do believe is the name was a little more user friendly for families you would do better IT IS REALLY A GREAT PRODUCT. I WOULD HAVE PAST IT UP BUT THE TASTE GOT ME. I know men like to say that word but who really does the shopping? IF THE WORDS NO DAIRY AND MADE WITH NUTS WERE MORE UP FRONT YOU WOULD BE A MILLIONAIRE. It was made with a different nut, not almonds “whatever the name is I love it just don’t want to ask for it by name.

    Reply
    • Diane Smith

      June 16, 2019 at 4:58 pm

      Hey Retta, I hear ya, I kind of feel the same way, but all the same, people love it and it’s one of the most-loved recipes on the website. And, by the way, the store-bought version is not mine but made by this company, and there are other flavors. I made my homemade version so that it would have less oil and be more in line with a plant-based diet.

      Reply
    • Shi

      July 3, 2022 at 11:25 pm

      5 stars
      I hear you on the name. Our 11 yr old opted to call it “blankin’ sauce” and now that’s what we all call it. Delicious stuff!

      Reply
      • Diane Smith

        July 6, 2022 at 6:10 pm

        Ha, what a good idea! So glad you’re enjoying the recipe! 💕

        Reply
  13. Becky

    October 12, 2019 at 8:23 am

    I didn’t have almonds on hand so I substituted sunflower seeds. Also because I don’t have a high speed blender I soaked the seeds first. Turned out absolutely delicious. This has become one of my favorite sauces/dips.

    Reply
    • Diane Smith

      October 13, 2019 at 11:22 am

      Hey Becky, that’s fantastic!! I didn’t know sunflowers would work. Thanks so much for your feedback and I’m so glad you’re loving it. 💗

      Reply
      • Rob

        March 30, 2020 at 2:00 am

        Made it and loved it. Is there some obvious reason that I shouldn’t substitute roasted almonds for raw?
        Thanks, Rob

        Reply
        • Diane Smith

          March 30, 2020 at 11:18 am

          No, I think it’d be fine made with roasted almonds. If you make it, let me know how it is. 👍

          Reply
  14. Lynne Johnson

    March 22, 2020 at 3:01 pm

    This was really good! I like my food a bit spicier than some, so I added 1/2 teaspoon of cayenne pepper and it was perfect! Just the right amount of heat and great flavor. It is such a healthy indulgence! Thank you!

    Reply
    • Diane Smith

      March 22, 2020 at 3:53 pm

      I’m so glad you enjoyed it, Lynne!

      Reply
  15. Debbie

    May 31, 2020 at 4:42 pm

    Rather than whole almonds, could I use blanched almond flour? If so, how much? Thanks… I can’t wait to make this!

    Reply
    • Diane Smith

      June 1, 2020 at 11:27 am

      I’ve never tried almond flour, but it sounds like a good idea. Let me know if it works for you. Maybe slivered blanched almonds would work, too. I just tested some almond ricotta using slivered almonds in the blender for a new cookbook that’s coming out in November and it was easy (and delicious).

      Reply
  16. Rick S

    June 2, 2020 at 6:21 pm

    I would like to jump in here with what we are doing… take the base recipe, minus the smoked paprika and now change it up

    Version 1: 1/2 bunch of cilantro, Jalapenos to taste
    Version 2: Chipotle Chillie Pepper in Adobo sauce to taste
    Version 3: Fresh basil and replace the garlic with roasted garlic

    Don’t get me wrong the base recipe is fantastic and that is what makes it so fun to take it in other directions

    Enjoy

    Reply
    • Diane Smith

      June 5, 2020 at 2:17 pm

      I love that you’ve added your own touch. These sound great and I’ve got to try them myself! Thanks. 🙂

      Reply
  17. Nora

    June 23, 2020 at 2:06 pm

    This sauce is delicious! However, it does not taste much like Bitchin’ Sauce.

    Reply
    • Diane Smith

      June 23, 2020 at 2:38 pm

      Hey Nora, You must be a fan of the original. 😉 It might need a little tweaking to help it taste more like the original. The original label says it uses Braggs Liquid Aminos instead of tamari, and then there’s the “spices” but we don’t know what they are. Added oil in the store-bought version, too. Let me know if you perfect it. 🙂 I’m glad you enjoyed it anyway.

      Reply
  18. Katlyn

    June 28, 2020 at 5:58 pm

    I made it exactly as written and it was good. Next time, I might put a little less lemon juice, only 1 garlic clove and a little more smoked paprika. Thank you for taking this recipe on!!! 😁

    Reply
    • Diane Smith

      June 28, 2020 at 10:05 pm

      Hey Katlyn, So glad you enjoyed it! 🙂

      Reply
  19. MaryJane

    January 1, 2021 at 2:45 pm

    Glad to find this recipe! However, “ Don’t be afraid to use this bitchin sauce dip at parties or for holiday gatherings. Guys love this dip because they just want to say pass the bitchin’ sauce.” is incredibly sexist. I’m a woman and I like saying bitchin’!

    Reply
    • Diane Smith

      January 1, 2021 at 4:19 pm

      You’re right, of course (head slap 😮) girls might like saying it, too.

      Reply
  20. How long will this last in the fridge

    March 14, 2021 at 5:03 pm

    Delish!! How long will this last in the fridge

    Reply
    • Diane Smith

      March 14, 2021 at 5:55 pm

      We eat it so fast that it doesn’t last long in our fridge, but I would say it’d probably last a week. The lemon should help keep it fresh.

      Reply
  21. shan

    April 3, 2021 at 7:14 pm

    5 stars
    This sauce is absolutely divine. I had no idea what to expect since I’ve never tried the original. Don’t think it’s available here in Canada. Love that it’s oil free. Thank you so much!

    Reply
    • Diane Smith

      April 3, 2021 at 7:40 pm

      You’re welcome! I’m so glad you enjoyed the recipe. 🙂

      Reply
  22. Debbie

    May 22, 2021 at 7:13 pm

    5 stars
    Where’s the spoon! You’re right when you say this will become a repeat!

    Reply
  23. Christine Kelly-Boyd

    July 7, 2021 at 8:16 pm

    5 stars
    Hi Diane! When I got far down on the Q&A’s I couldn’t read the thread(Android) so someone may have asked already. You don’t soak so you leave the skins on? I did “raw” food for some time & most folks soaked nuts with some vitamin C crystals & a day sprouting to ease digestion. After that while wet the skins slip off…a bit tedious but while watching TV not bad! Like blanching but all cold. From there you can dehydrate, make flour, milk, etc. I did it like that (wet, sprouted & peeled) thinking thats what to use 😀 & I was thinking the skins would make the texture off. But i started wondering about it. If you use as is, I will try that next just cuz its way easier lol! Very addictive stuff!! Thank you!! IDK if its just on phones but some blogs get super weird to try to read the longer the Q&A gets 😀
    Oh, for shelf life (like its needed for this, lol) I use a small bit of vit c crystals in many items I make.

    Reply
    • Diane Smith

      July 7, 2021 at 9:29 pm

      Hey Christine, Thanks for your thoughts about using raw nuts. The skins don’t need to be removed for the recipe but I think I have heard that sprouting them can be easier on digestion which might be better for some people. It’s something I’d have to spend a little more time investigating to know more. I’m so glad you enjoyed the recipe. Great tip on using vitamin C crystals to help shelf life, too. 👍

      Reply
  24. Michelle

    October 19, 2021 at 7:11 am

    Excited to try this recipe. I’m histamine intolerant and will replace the aminos with coconut aminos. Do you have any low-histamine alternative suggestions for the lemon? Pomegranate juice? Thanks x

    Reply
    • Diane Smith

      November 3, 2021 at 4:42 pm

      Hi Michelle, I wish I knew more about low-histamine alternatives. I did find this site with lots of low histamine substitutions. They suggested mixing together 1 Tbsp water plus a little less than 1/2 tsp ascorbic acid. They didn’t have anything for pomegranate.

      Reply

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