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!
📖 Recipe
Bitchin' Sauce Copycat
Ingredients
- 1 cup raw almonds, soaked for at least two hours and drained*
- ¾ cup filtered water
- ¼ cup avocado oil (note: originally this recipe called for expeller-pressed grapeseed oil)
- ¼ cup plus ½ tablespoon fresh lemon juice, plus more to taste
- ¼ cup nutritional yeast flakes
- 4 cloves garlic, smashed and peeled
- 1 tablespoon Bragg's Aminos
- ¾ to 1 teaspoon sea salt, to taste
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Dash or two cayenne
Instructions
- Add all ingredients to a food processor (see note for blender option**)—soaked almonds, filtered water, oil, nutritional yeast, garlic, aminos, salt, garlic powder, cumin, and cayenne—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.
Ashley says
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!
Eva says
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.
Sarah | Well and Full says
I would put this sauce on everything!! Also I love the way you styled these photos, they came out absolutely beautiful :)
Ashley says
Well thank you, Sarah! That means so much coming from you—such a talented photo-snapper yourself. :)
Allison | Holistic Allie says
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!
Ashley says
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).
Eva says
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?
Ashley says
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!
Sharing411 says
Use avocado oil. Grapeseed oils is a PUFA.
Ashley says
Yes, agree! When I wrote the recipe originally I didn't have the level of awareness I currently do about seed oils. I'll add this adjustment to the recipe. Thanks for pointing this out!
eva says
Thank you!
Jack william says
Bitchin sauce look great. i will try this and share my feedback with you. Thanks for sharing.
Ashley says
Hope you enjoy it, Jack!
Celeste Jackson says
‘This such a fun & tasty change up from hummus. A new favorite ❤️😉
Ashley says
So happy to hear you like it!
Nancee Christianson says
This is great! The only thing is that I found it needed to be thinned with water to get the same consistency as Bitchin Sauce.
Ashley says
So glad you're enjoying it, Nancee! And good to know that you found it needed to be thinned. Thanks for taking time out of your day to share your rating and feedback. Means a lot. :)
Evan Johnson says
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.
Ashley says
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!
Joshua Howard says
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!
Ashley says
Happy to hear you're enjoying it, Joshua! :)
Lisa says
This turned out great!! It tastes just like the real thing!
Ashley says
So happy to hear you're enjoying it, Lisa! Thanks for taking the time to come back and let me know—means so much. :)
rachel says
i made itwithout nutritional yeast and used slivered almonds it tastes really good buyt its really runny any ideas on thickining it
Ashley says
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!
Sally says
Can you sub Tamari for the Bragg's Aminos?
Ashley says
Hi, Sally! You can but it will alter the flavor, so I don't recommend it.
MM says
Do I need to rinse my almonds? The water is colored and cloudy after the soak.
Ashley says
Hi, MM! Good question and good catch! I usually do rinse the almonds after draining. Will update the recipe to reflect that step.
Rachel Kelts says
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!
Ashley says
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. :)
Bonnie says
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?
Ashley says
Hi, Bonnie! Of course. The toppings are mini bell peppers, avocado, pickled red onions, mini cucumber slices, flaked sea salt, and shelled hemp seeds. :)
Lindsey says
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 :)
Ashley says
Hi, Lindsey! Yes, they definitely meld and intensify overnight. Hope you enjoy it!
Ananda Bajema says
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!!
Ashley says
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. :)
Eva Martinez says
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!!
Ashley says
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!
Dee says
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?
Ashley says
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.
Britt says
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?
Ashley says
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!
Sita says
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.
Ashley says
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!
Hannah says
Just made a batch of this and it's absolutely amazing -- spot on. Do you think it would freeze well?
Ashley says
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).
Kelly says
I never write in after trying recipes but I just had to commend you here! I've tried at least 3 other recipes from various online sources, trying to recreate the masterpiece that is Bitchin' Sauce. But it's never tasted right--until yours! Bravo and THANK YOU!
Ashley says
It's feedback like this that makes all the rounds of testing so worthwhile! So happy to hear this, Kelly. And thank you for taking the time to come back and share your thoughts and rating. It means a lot to me and is helpful for others considering making the recipe, too. Glad you finally found a Bitchin' Sauce win. :)
Andrea says
You nailed this copycat recipe. I was a bit confused whether the 3/4 cup of water was for soaking almonds or for adding to the recipe. I made mine in the Vitamix and it became apparent water needed to be added to recipe.
Ashley says
Happy to hear you enjoyed it, Andrea! And excellent note on the water—just added clarification to the recipe.Thanks for taking time out of your day to share your feedback and rating. Means so much. :)
Jasmine says
I have never left a comment on a recipe blog but had to after trying yours to say thank you! I have loved bitchin sauce for years but the price has gone way up along with its popularity so I haven’t bought it in awhile. I just made it and I think the flavor is so spot on. I so appreciate your work to come up with the perfect recipe!! Thank you thank you thank you!
Ashley says
Ahh, so glad to hear you enjoyed the recipe, Jasmine! I've noticed that about the price, too. Really has gotten quite spendy, hasn't it? Wonderful to know this homemade version is a satisfying alternative to the store-bought favorite for you. Thanks for taking time out of your day to let me know—means so much.
Anna says
Mmm, good! Live in Chicago and buy the original sauce from my local Whole Foods and this recipe gets very close! I have also made it with different nuts (raw walnuts, cashews) and also very good. Same with substituting other neutral oils or using less oil and more water - little different but still delicious. I think the magic is in the lemon/nutritional yeast/braggs/cumin combo - keep that and you’ll still get a great end result!
Ashley says
Thank you for taking time out of your day to share this wonderful feedback, Anna! Always brings a smile to my face to know when others find this recipe to be a solid homemade take on Bitchin' Sauce, too. :) Happy to hear you found it worked well with walnuts and cashews as well. Great to know!
Denise says
This is fabulous -- my husband has made this multiple times and have shared it with friends and family. All rave about it! Thanks so much!
Alison says
Yes! It really does taste like the store-bought sauce. Once my kids and I got hooked on the name brand product, I knew I had to find a cheaper way to keep us happy. This is it. I've tried it in the blender (super smooth) and in the food processor, and I do prefer the food processor. It turns out the texture is part of the B-sauce magic. Tamari works well for me instead of the aminos. Thank you for a great copycat recipe!
Ashley says
Thrilled to hear you and your kids are enjoying the recipe, Alison! Thanks for taking the time to come back and share your thorough thoughts and rating—means so much to me and is helpful for others making the recipe, too. :)
Megan says
Love this sauce! Thank you for the recipe. I make it every couple of weeks. Much more affordable than buying the real thing. I use a Viramix blender and don’t mind that it’s creamier than the original. With that said, I don’t typically soak the nuts and it blends up just fine.
For anyone curious about substitutes, I always try to stick the recipe because the recipe is perfect. But sometimes I run out of things and have to substitute. I find that cashews work fine, but maybe a little sweeter. Soy sauce instead of Amino Acids works fine. And Light-tasting EVOO works in a pinch instead of grape seed oil.
Bryan says
Thanks for the recipe but it's definitely missing something. Bitchin sauce has a halal seasoning flavor that gives it a taste similar to halal-foodtruck-chicken, but I can't place which seasoning it is. My guess is either ground coriander,
Cardamom,mild curry, or allspice. Any ideas?
Ashley says
Perhaps coriander? Have you tried the recipe? The next time I make it I'll try adding a bit of coriander and will report back.
Bryan says
I did try the recipe and it was coriander that was missing, which I had never used before, so thank you.. I realized later that your recipe is for the Chipotle flavored bitchin sauce and I had only tried the original flavored sauce initially. Hopefully I can try all the flavors soon. Thanks again!
Wes says
Great recipe. Highly recommend starting with about 1/2 the water and drizzling in until desired consistency. The water in recipe is a little much
Ashley says
Glad you're enjoying the recipe, Wes! And thanks for your feedback and tip regarding the water—always helpful to know how a recipe plays out in other kitchens.
Michelle says
Wondering if you could use unsalted, unsweetened roasted almond butter instead of soaking almonds and blending? I guess I can just try it! ;) Thank you!
Ashley says
I'd love to know how it went if you tried this, Michelle! I'd imagine it could work, you might just need to add more water to compensate because the almonds really plump up while soaking!