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You are here Home » Bitchin' Sauce Copycat

57 Comments · April 19, 2019

Bitchin' Sauce Copycat

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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. 

Bitchin' Sauce Copycat

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.

Bitchin' Sauce Copycat

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?

Bitchin' Sauce Copycat

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 Copycat

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.

Bitchin' Sauce Copycat

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

Bitchin' Sauce Copycat

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5 from 16 votes

Bitchin' Sauce Copycat

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 you can feel free to adjust the spices and add-ins as you wish. 
Course Dessert + Snack, Dip, Sauce
Keyword gluten-free, grain-free, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 8

Ingredients

  • 1 cup raw almonds, soaked for at least two hours and drained*
  • ¾ cup filtered water
  • ¼ cup 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.

Notes

*To keep this recipe nut-free, substitute raw sunflower seeds for the almonds. Do keep in mind that the color will be a bit different (darker) and the sauce will have an earthier flavor than if using almonds.
**Store-bought Bitchin' Sauce has a naturally inconsistent texture, and a food processor is great for achieving this. If you prefer a smoother, thicker sauce use a high-speed blender instead. Add all ingredients and blend for 2 minutes, or until desired texture is reached.

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Comments

  1. Ashley says

    April 20, 2019 at 8:12 pm

    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!

    Reply
  2. Eva says

    April 20, 2019 at 8:39 pm

    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.

    Reply
  3. Sarah | Well and Full says

    April 22, 2019 at 12:07 pm

    I would put this sauce on everything!! Also I love the way you styled these photos, they came out absolutely beautiful :)

    Reply
    • Ashley says

      April 22, 2019 at 12:29 pm

      Well thank you, Sarah! That means so much coming from you—such a talented photo-snapper yourself. :)

      Reply
  4. Allison | Holistic Allie says

    April 23, 2019 at 9:31 pm

    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!

    Reply
    • Ashley says

      April 24, 2019 at 9:32 am

      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).

      Reply
  5. Eva says

    April 24, 2019 at 10:37 am

    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?

    Reply
    • Ashley says

      April 24, 2019 at 11:34 am

      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!

      Reply
  6. eva says

    April 24, 2019 at 12:27 pm

    Thank you!

    Reply
  7. Jack william says

    May 01, 2019 at 12:18 am

    5 stars
    Bitchin sauce look great. i will try this and share my feedback with you. Thanks for sharing.

    Reply
    • Ashley says

      May 01, 2019 at 9:33 am

      Hope you enjoy it, Jack!

      Reply
  8. Celeste Jackson says

    June 02, 2019 at 4:20 pm

    5 stars
    ‘This such a fun & tasty change up from hummus. A new favorite ❤️😉

    Reply
    • Ashley says

      June 03, 2019 at 6:33 am

      So happy to hear you like it!

      Reply
    • Nancee Christianson says

      November 15, 2020 at 7:39 pm

      5 stars
      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.

      Reply
      • Ashley says

        November 24, 2020 at 9:39 am

        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. :)

        Reply
  9. Evan Johnson says

    June 23, 2019 at 8:32 am

    5 stars
    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.

    Reply
    • Ashley says

      June 24, 2019 at 11:50 am

      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!

      Reply
  10. Joshua Howard says

    September 02, 2019 at 10:12 am

    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!

    Reply
    • Ashley says

      September 03, 2019 at 11:28 am

      Happy to hear you're enjoying it, Joshua! :)

      Reply
  11. Lisa says

    September 02, 2019 at 4:22 pm

    This turned out great!! It tastes just like the real thing!

    Reply
    • Ashley says

      September 03, 2019 at 11:28 am

      So happy to hear you're enjoying it, Lisa! Thanks for taking the time to come back and let me know—means so much. :)

      Reply
  12. rachel says

    September 11, 2019 at 12:12 pm

    i made itwithout nutritional yeast and used slivered almonds it tastes really good buyt its really runny any ideas on thickining it

    Reply
    • Ashley says

      September 11, 2019 at 2:36 pm

      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!

      Reply
  13. Sally says

    November 19, 2019 at 3:38 pm

    Can you sub Tamari for the Bragg's Aminos?

    Reply
    • Ashley says

      November 19, 2019 at 3:58 pm

      Hi, Sally! You can but it will alter the flavor, so I don't recommend it.

      Reply
  14. MM says

    December 13, 2019 at 10:08 pm

    Do I need to rinse my almonds? The water is colored and cloudy after the soak.

    Reply
    • Ashley says

      December 15, 2019 at 9:39 am

      Hi, MM! Good question and good catch! I usually do rinse the almonds after draining. Will update the recipe to reflect that step.

      Reply
  15. Rachel Kelts says

    December 31, 2019 at 4:51 pm

    5 stars
    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!

    Reply
    • Ashley says

      January 06, 2020 at 10:11 am

      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. :)

      Reply
  16. Bonnie says

    January 20, 2020 at 8:51 pm

    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?

    Reply
    • Ashley says

      January 21, 2020 at 3:52 pm

      Hi, Bonnie! Of course. The toppings are mini bell peppers, avocado, pickled red onions, mini cucumber slices, flaked sea salt, and shelled hemp seeds. :)

      Reply
  17. Lindsey says

    January 29, 2020 at 6:55 pm

    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 :)

    Reply
    • Ashley says

      January 30, 2020 at 10:39 am

      Hi, Lindsey! Yes, they definitely meld and intensify overnight. Hope you enjoy it!

      Reply
  18. Ananda Bajema says

    March 02, 2020 at 11:41 am

    5 stars
    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!!

    Reply
    • Ashley says

      March 03, 2020 at 2:09 pm

      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. :)

      Reply
  19. Eva Martinez says

    April 14, 2020 at 10:34 am

    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!!

    Reply
    • Ashley says

      April 14, 2020 at 12:39 pm

      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!

      Reply
  20. Dee says

    April 16, 2020 at 1:01 am

    5 stars
    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?

    Reply
    • Ashley says

      April 16, 2020 at 7:45 am

      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.

      Reply
  21. Britt says

    April 21, 2020 at 4:27 pm

    5 stars
    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?

    Reply
    • Ashley says

      April 21, 2020 at 5:04 pm

      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!

      Reply
  22. Sita says

    April 30, 2020 at 5:37 pm

    5 stars
    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.

    Reply
    • Ashley says

      April 30, 2020 at 9:18 pm

      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!

      Reply
  23. Hannah says

    July 04, 2020 at 7:46 am

    Just made a batch of this and it's absolutely amazing -- spot on. Do you think it would freeze well?

    Reply
    • Ashley says

      July 06, 2020 at 10:02 am

      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).

      Reply
  24. Kelly says

    August 27, 2020 at 4:03 pm

    5 stars
    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!

    Reply
    • Ashley says

      August 28, 2020 at 1:29 pm

      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. :)

      Reply
  25. Andrea says

    January 10, 2021 at 1:37 pm

    5 stars
    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.

    Reply
    • Ashley says

      January 11, 2021 at 9:56 am

      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. :)

      Reply
  26. Jasmine says

    February 17, 2021 at 10:02 pm

    5 stars
    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!

    Reply
    • Ashley says

      February 25, 2021 at 10:06 am

      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.

      Reply
  27. Anna says

    March 02, 2021 at 3:50 pm

    5 stars
    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!

    Reply
    • Ashley says

      March 05, 2021 at 1:20 pm

      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!

      Reply
  28. Denise says

    May 27, 2021 at 2:46 pm

    5 stars
    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!

    Reply
  29. Alison says

    July 27, 2021 at 8:05 pm

    5 stars
    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!

    Reply
    • Ashley says

      July 28, 2021 at 10:15 am

      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. :)

      Reply
  30. Megan says

    April 17, 2022 at 1:09 pm

    5 stars
    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.

    Reply

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