This Bitchin’ Sauce Copycat recipe is just as zesty, salty, tangy, nutty, and perfect as its store-bought muse. This recipe is for the Original version, but feel free to adjust the spices and add-ins.
Have you tried Bitchin’ Sauce yet? If not, you need to—and soon (not at all sponsored, just obsessed)! I’ve noticed it popping up in more grocery stores lately, but it’s not everywhere yet. Hence the reason I’m bringing you this homemade copycat recipe.
You need this sauce in your life.
The first time I tried Bitchin’ Sauce was while visiting friends in Kauai last summer. My friend surprised me with a container of the delicious almond-based sauce and some amazing super seedy crackers, too. It was love at first taste for both, but most especially the sauce.
My goodness. This sauce. It’s nutty, zesty, tangy, salty, and perfect. It has the ability to up-level even the most boring of bread, vegetables, etc. And it’s good enough to be consumed straight from a spoon (or a finger) all on its own.
Sloane eats this stuff by the spoonful, and I do too. Which is why I’ve spent the last several months slowly chipping away on a homemade recipe. It took many trials and side-by-side tastings to get the texture and flavor right, but I think I’ve nailed it.
You can, of course, feel free to up and adjust the spices, but this recipe serves as an amazing knockoff of the Original flavor Bitchin’ Sauce.
This sauce is simple to make, but it’s important to follow the ingredient list as written to achieve the right flavor.
I’m calling this out specifically because while most of the ingredients are easy to find, one—Bragg’s Aminos—can be a tiny bit trickier to hunt down. Having said that, most grocery stores do carry it. It’s similar to soy sauce but has a richer, deeper umami flavor that lends a characteristic taste to Bitchin’ Sauce.
Now that we’ve covered the ingredient pep talk, let’s get to the details of this recipe.
First thing’s first: Soak your nuts.
Seriously though. You’ll need to soak a cup of raw almonds for at least two hours. If you find it easier to prepare ahead of time and soak overnight, there’s no harm in that either. Soaking the almonds softens and plumps them, making them easier to breakdown and blend. See ↓ how plump?
Once your almonds are plump and juicy and good to go, add them to a food processor with the rest of the ingredients, including:
Filtered water.
Grapeseed oil.
Fresh lemon juice.
Nutritional yeast flakes.
Garlic.
Bragg’s Aminos.
Sea salt.
Garlic powder.
Cumin.
A dash of cayenne.
Bitchin’ Sauce has a naturally inconsistent texture, and a food processor is great for achieving this.
If you prefer a thicker, smoother sauce with a more consistent texture, use a high-speed blender instead.
In all honesty, I alternate between the two depending on how I plan to use the sauce.
I use the food processor when I went a thinner sauce to drizzle on burgers and sandwiches, and I use the blender when I want a thicker, smoother sauce for dipping and spreading.
Both options work well, just a matter of personal preference.
Once you’ve processed/blended, transfer the sauce to a jar or container and refrigerate it. I recommend chilling it for several hours before enjoying to 1) thicken it and 2) allow the flavors to meld. Having said that, you can absolutely enjoy it straight away in a pinch.
That’s about all there is to this homemade bitchin’ sauce tutorial. Super simple, right?
Slather this awesome sauce on bread, sandwiches, and veggie burgers. Dip your vegetables into it. Dip your fingers into it. Dip your spoons (big and small) into it. Just be sure to make it.
Can you tell I’m obsessed? Hope you love this recipe!
Bitchin' Sauce Copycat
Ingredients
- 1 cup raw almonds, soaked for at least two hours and drained*
- 3/4 cup filtered water
- 1/4 cup expeller-pressed grapeseed oil
- 1/4 cup plus 1/2 tablespoon fresh lemon juice, plus more to taste
- 1/4 cup nutritional yeast flakes
- 4 cloves garlic, smashed and peeled
- 1 tablespoon Bragg's Aminos
- 3/4 to 1 teaspoon sea salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Dash or two cayenne
Instructions
- Add all ingredients to a food processor (see note for blender option**), and process for 2 to 3 minutes, or until nearly smooth (you won't be able to get it completely smooth and that's okay because bitchin' sauce isn't supposed to be smooth), stopping to scrape down the sides as needed.
- Transfer to an airtight container or jar and store in the refrigerator for up to one week. I recommend chilling it for several hours before serving to give the sauce a chance to thicken and allow the flavors to meld.
Your toast looks amazing! I love “all purpose'” sauces like this that so easily take a meal from average to impressive. Thanks for sharing =) Oh, and I have your banana upside down oatmeal bake in the fridge waiting to be baked tomorrow morning – YUM!
I LOVE the Bitchin’ sauce and can’t wait to try your copycat. Before I saw your post, I was going to try to make my own copycat, but now I don’t have to.
I would put this sauce on everything!! Also I love the way you styled these photos, they came out absolutely beautiful :)
Well thank you, Sarah! That means so much coming from you—such a talented photo-snapper yourself. :)
I don’t think Bitchin’ Sauce is sold in Canada (at least I had never heard of it until now!), but your copycat version sounds amazing! I love how you styled the toast, too- it looks so cheery!
Thanks for the kind words, Allison! I wouldn’t be surprised if it’s not sold in Canada—I swear, it’s tricky to find in the US too! I’m always surprised by which stores carry it vs. which ones don’t (tends to be smaller markets that carry it).
Ashley–can you substitute olive or avocado oil for the grapeseed oil? I don’t have grapeseed oil and prefer to use what I already have. Which one (olive or avocado) do you think would be better out of the two?
Hi, Eva! I’d recommend using whichever one is the LEAST flavorful (depends on the type and brand of both oils). Grapeseed oil works well here because it doesn’t impart much flavor, so you’ll want to get as close to that as possible. Hope this helps and enjoy!
Thank you!
Bitchin sauce look great. i will try this and share my feedback with you. Thanks for sharing.
Hope you enjoy it, Jack!
‘This such a fun & tasty change up from hummus. A new favorite ❤️😉
So happy to hear you like it!
I have made your original recipe and love it. I would like some guidance for making the the other varieties such as pesto, cilantro, and heat. Thank you for coming to the rescue for my addiction to the Costco variety. Fortunately, there is no place to buy it here which is good because now I am forced to make it myself.
So glad you’re enjoying the recipe, Evan! For the Cilantro-Chili one, I’d add a small to medium handful of fresh cilantro leaves and a bit (maybe a 1/2 teaspoon) of chili powder. You could also consider adding a few slices of seeded serrano pepper or jalapeño pepper, too. For the pesto, I’d add a generous handful of fresh basil leaves. And for the chipotle, I’d add a tablespoon or more of minced chipotle pepper in adobo sauce (be sure to seed the chipotle peppers if you prefer a milder kick). Hope this helps and enjoy!
Hi! I’ve made this sauce today and it’s awesome! This natural home-made product is definitely better than the ones full of chemical. Thank you for this post!
Happy to hear you’re enjoying it, Joshua! :)
This turned out great!! It tastes just like the real thing!
So happy to hear you’re enjoying it, Lisa! Thanks for taking the time to come back and let me know—means so much. :)
i made itwithout nutritional yeast and used slivered almonds it tastes really good buyt its really runny any ideas on thickining it
Hi, Rachel! Omitting the nutritional yeast will definitely make it a bit runnier. Slivered almonds could result in a thinner sauce too depending on how they were measured. I’d recommend using a high-speed blender and also adding in more almonds (starting with 1/4 cup and work up from there). You’ll want to adjust the seasonings to your liking as you add more almonds, too. Hope this helps and enjoy!
Can you sub Tamari for the Bragg’s Aminos?
Hi, Sally! You can but it will alter the flavor, so I don’t recommend it.
Do I need to rinse my almonds? The water is colored and cloudy after the soak.
Hi, MM! Good question and good catch! I usually do rinse the almonds after draining. Will update the recipe to reflect that step.
Hi Ashley, I just made this today for a NYE party this evening. I am “testing” it as I write this. Hopefully, there will be some left for tonight IT IS SOO GOOD… I love the original Bitchin sauce but last time I paid $6.99 -ouch. I didn’t have grapeseed oil so used a combo of canola and olive. I also used a blender (a very old blender) and it’s a probably a bit grainier than a Vitamix but I promise no one will notice. Every time I serve Bitchin sauce to (non-vegan) friends, they gobble it down. Thank you for being so brilliant and sharing your great kitchen savvy. Happy New Year!
So happy to hear you enjoyed this copycat version of the sauce, Rachel! The price tag of the store-bought version was one of the points of inspiration for this one—my toddler gobbles this stuff down by the bowlful. Hope you had a beautiful NYE celebration and that you’re having a lovely start to the new year, too. Thanks for taking time out of your day to come back and share your thoughts and rating. Means a lot to me. :)
Could you share your bread and topping choices? Are these options on top of the sliced, sauced toast: bell peppers, avocado, pickled red onions, cucumbers, sea salt and some type of seeds?
Hi, Bonnie! Of course. The toppings are mini bell peppers, avocado, pickled red onions, mini cucumber slices, flaked sea salt, and shelled hemp seeds. :)
I just pulled a batch out of the blender & it’s so good. But not exactly like the sauce I’m used to.. I’m crossing my fingers the flavors will get busy overnight :)
Hi, Lindsey! Yes, they definitely meld and intensify overnight. Hope you enjoy it!
This is the best!! I have made it many times and now trying to make a Bombay version and would also like to try with sunflower seeds. Do you soak those, too? I am thinking yes… Thank you so much for creating this and sharing. I have been sharing this with others. SO GOOD!!
So, so happy to hear you’re enjoying the recipe, Ananda. Yes, you’ll want to soak the sunflower seeds, too. Would love to hear how a Bombay version goes and how you make it. Thanks for taking time out of your day to share your thoughts and rating—means a lot to me and is helpful for others considering making the recipe, too. :)
Hi Ashley! I haven’t made this yet but looking forward to trying it. Have you tried using other substitutions for the almonds (vs sunflower seeds)? I was wondering about cashews or a mixture of cashews and almonds. Or what would happen if I used roasted almonds? I don’t know enough about the differences so reaching out for your expert advice. Thank!!
Hi, Eva! All excellent questions. Sunflower seeds will work but do expect an earthier flavor from those. Cashews are a bit softer and also much sweeter, and so will alter both the texture and flavor. If you do use them, I’d recommend a mixture of cashews + almonds, but if possible I’d recommend sticking with all almonds. And yes, you can use roasted almonds instead! Do soak them just like you would the raw almonds. That way they’ll plump up and blend easily. Hope this helps clarify!
This is my favorite store bought dip and this recipe is delicious! Thank you!! I do have question, after soaking the almonds is it better to keep the “skin” on the almonds (it will easily rub off), meaning, does the skin contribute to the flavor, nutrients or texture of the dip?
So glad you’re enjoying the recipe, Dee! Good question. Yes, you want to keep the skin on the almonds to get a texture that’s most authentic and aligned with that of the store-bought variety.
Just made this last week and it’s so close to the real thing! I made it a bit runny and put it on bokchoy with sunflower seeds for a nice Asian salad. Do you have any recommendations of what to add for the chipotle flavor of the bitchn sauce?
So happy to hear you’re enjoying the recipe, Britt! The salad situation you came up with sounds delicious and is making me hungry. :) For the chipotle flavor, I’d recommend adding some canned chipotle peppers in adobo sauce (start with a small amount as they tend to be VERY spicy and maybe remove the seeds, too). For added smokiness, you could try smoked paprika or even a little smoked salt as well, but the chipotle peppers might be all you need. Hope this helps!
I just made this after realizing that I don’t want to spend $7.00 or more for a small container. I added the chipotle in adobe sauce and it came out really well. The main difference is that I used a food processor and the sauce is a bit grainy. I wonder whether soaking the almonds longer than two hours might help soften them, or whether to just use my Vitamix next time. What do you think?? Thanks for the great recipe.
Hi, Sita! So happy to hear you enjoyed the recipe. You could definitely try soaking longer. What kind of food processor do you have? Not all have the same oomph so it’s possible that’s the case. But in general, the food processor will leave a bit more texture to the sauce. When I first started buying Bitchin’ Sauce, it had more texture than it seems to these days. If you’re looking for a super-smooth sauce, I’d definitely recommend the Vitamin and a lengthy blend. Hope this helps!
Just made a batch of this and it’s absolutely amazing — spot on. Do you think it would freeze well?
So glad you’re enjoying the recipe, Hannah! Yes, I do think you can get away with freezing this sauce. Then, transfer to the refrigerator for 24 hours or so to thaw (depending on how much you have and how it’s stored).