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:
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!
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.
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.
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
Bitchin’ Sauce Original Recipe
Equipment
- 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 salt
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp smokey paprika or regular
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.
I love to buy this in South East Florida! My daughter from California says it’s the best!
Yep, it is delish! 🙂 and this version has less added oil… better for your waistline.
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!
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 🙂
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!
Is it ground coriander leaves or ground coriander seed? Thanks!
It’s ground coriander seed.
I cannot eat almonds 🙁 can you use a different type of nut?
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…
I’ve made my own version with a few cashews and almond meal (and a seeded chipotle pepper). YUM!
That does sound yummy! Almond meal’s a good idea. I wonder if you could use the leftover almond meal from making almond milk…
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
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.
I’ve made this using almond flour with the same proportions. It works great.
That’s great to hear. I’m going to have to add that idea to the recipe. Thanks so much for letting me know!
Delicious. Love it. My husband who is always reluctant to try anything I make that is vegan loved it.
Wow, that’s saying something. Thanks for letting me know!
Hi Diane, great recipe! Could I ask how much you would consider a serving, based on the nutrition facts you offered?
The whole recipe makes about 2 cups and I would consider a serving about 1/2 cup.
How Long can you store it in the fridge and still use it ?
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.
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.
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.
Hi there, It is also sold at Stater Bros. In California.
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.
It is also sold at Whole Foods! Found some all the way in Altanta, GA.
Thanks for the tip, Ashley!
No nutritional yeast in your recipe?
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.
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!
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!
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.
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.
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!
Ha, what a good idea! So glad you’re enjoying the recipe! 💕
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.
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. 💗
Made it and loved it. Is there some obvious reason that I shouldn’t substitute roasted almonds for raw?
Thanks, Rob
No, I think it’d be fine made with roasted almonds. If you make it, let me know how it is. 👍
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!
I’m so glad you enjoyed it, Lynne!
Rather than whole almonds, could I use blanched almond flour? If so, how much? Thanks… I can’t wait to make this!
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).
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
I love that you’ve added your own touch. These sound great and I’ve got to try them myself! Thanks. 🙂
This sauce is delicious! However, it does not taste much like Bitchin’ Sauce.
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.
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!!! 😁
Hey Katlyn, So glad you enjoyed it! 🙂
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’!
You’re right, of course (head slap 😮) girls might like saying it, too.
Delish!! How long will this last in the fridge
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.
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!
You’re welcome! I’m so glad you enjoyed the recipe. 🙂
Where’s the spoon! You’re right when you say this will become a repeat!
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.
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. 👍
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
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.
Hey:),
I have been following your blog since 1 year and I wanted to say that I am big fan of your recipes.
Keep up the good work and thanks for sharing.