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5 from 13 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. 
Prep Time10 mins
Total Time10 mins
Course: Dessert + Snack, Dip, Sauce
Keyword: gluten-free, grain-free, vegan
Servings: 8


  • 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


  • 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.


*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.