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    Home >> Recipes >> Vegan Sauces and Garnish Recipes

    Bitchin' Sauce (Without Oil)

    Updated Oct 20, 2022 by Lori · This post contains affiliate links.

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    Can't find Bitchin' Sauce where you live? No problem! Make your own version of the popular vegan almond sauce with just 8 simple ingredients. It's wonderfully rich, creamy, garlicky, and cheesy and tastes amazing on pretty much everything!

    Vegan, gluten-free, and WFPB, with a nut-free option.

    a spoon resting in homemade almond bitchin sauce surrounded by chips and crackers.

    What is Bitchin' Sauce?

    Bitchin' Sauce is an almond-based dip, sauce, and spread that was created in California by a woman named Starr Edwards. Starr and her husband began selling their delicious dairy-free dip at local farmers markets, and the rest is history.

    The company has grown over the years and now distributes nationally. They make a variety of savory flavors of Bitchin' Sauce (more on this below), like chipotle and cilantro-chili, and even a few sweet flavors that are great for pairing with fruit and baked goods.

    Check out the Bitchin' Sauce website to learn more. You can find recipe ideas and order online.

    Bitchin' Sauce was actually the inspiration for the almond-parsley sauce I shared last week in this Air Fryer Cauliflower Steak recipe. It's similar to this basic recipe but with fresh parsley.

    We enjoyed the parsley sauce so much I decided to go ahead and create a copycat version of Bitchin's original sauce!

    Jump to:
    • What is Bitchin' Sauce?
    • Why Everyone Loves It
    • Why no oil?
    • Ingredients
    • Instructions
    • Ways to Use Bitchin' Sauce
    • Substitutions
    • Other Bitchin' Sauce Flavors
    • Equipment Needed
    • Recipe FAQs
    • Recommended Recipes
    • 📖 Recipe
    • 💬 Comments

    Why Everyone Loves It

    Bitchin' Sauce is dairy-free, vegan, and gluten-free, and yet it has such a full, rich, and savory flavor that pairs well with so many foods.

    Thanks to lemon and nutritional yeast, Bitchin' Sauce might remind you of the homemade vegan cheeses and sauces you've tried.

    Flavor-wise, I think part of what makes Bitchin' Sauce so irresistible are some of the same things that make ranch dressing so well-loved. It's savory, creamy, garlicky, salty, and has the perfect amount of acidic lemon zing!

    Why no oil?

    Though I do use oil occasionally in my recipes, I really enjoy the challenge of omitting oil from dishes when it can be done without compromising the flavor or texture.

    I have many regular readers who avoid extracted oils in their diets for health reasons, and it's nice to be able to offer recipes that are inclusive.

    With vegan sauces and salad dressings I find it really is easy to avoid oil altogether! And it doesn't mean sacrificing flavor at all.

    Original Bitchin' Sauce contains grapeseed oil, which gives it an ultra creamy and fatty mouthfeel.

    Of course, you can certainly add grapeseed oil to this recipe if you like.

    Surprisingly, the flavors and richness in this oil-free sauce are still ridiculously similar to the original! You may notice a slight difference in the fatty mouthfeel aspect, but we didn't miss the oil in our side-by-side taste tests.

    As a bonus, it's nice knowing the calories in the sauce are coming from more nutrient-dense ingredients.

    Ingredients

    labeled photo of the 8 ingredients needed to make Bitchen Sauce at home.
    • raw almonds - look for almonds labeled as "raw" (although, technically in the U.S. they aren't raw and have been heat-treated for safety). They will be plain nuts, not roasted or salted. Or if you don't have a high-speed blender, raw almond butter can be used instead!
    • lemon juice - lemon plays a crucial role in the overall flavor of Bitchin' Sauce. I found that when I had less tart and flavorful lemons, I was able to boost the zippiness of the sauce by adding just a touch of rice vinegar at the end (optional).
    • garlic - if your cloves of garlic are very small you may want to use two.
    • Bragg's liquid aminos, tamari or soy sauce - use whichever you have and that suits your dietary needs.
    • nutritional yeast - I like this non-fortified nutritional yeast from Sari. Any brand you enjoy is fine.
    • salt - I used a fine sea salt. Keep in mind that size of the salt matters! If using table salt you would need much less, for example.
      Tip! Original Bitchin' Sauce is very salty, and I tried to replicate it. If you prefer less sodium, start with less then taste and adjust.
    • spices - the exact spices used in Bitchin' Sauce are "a family secret." So I just used my best judgment and chose cumin, onion powder, and a touch of cayenne.

    See the recipe card below for quantities and full instructions.

    Instructions

    two photos with ingredients inside a blender, before and after blending.
    1. Add everything except the vinegar to a high-speed blender. Blend on high speed until the almonds are fully broken down, stopping to scrape down the sides as needed.
    2. Taste the sauce and add the vinegar if you'd like more acidity. Blend again. Refrigerate to allow the flavors to mingle. The sauce will thicken as it cools.

    Equipment tip: if you use almond butter instead of whole almonds, a standard blender gets the job done just fine.

    Ways to Use Bitchin' Sauce

    Serve Bitchin' Sauce as a dip for everything from vegetable trays to french fries and chips.

    Adjust the consistency to be as pourable as you like and drizzle it on:

    • salads
    • grain bowls
    • tacos
    • nachos
    • pizza
    • and vegan mains like tofu, tempeh and seitan

    And use it as a spread for sandwiches and burgers!

    Substitutions

    • almonds - replace the almonds with raw sunflower seeds for a nut-free Bitchin' Sauce!
    • Bragg's liquid aminos - I haven't purchased liquid aminos in a while but always have soy sauce, tamari, and/or shoyu on hand.
      Feel free to use whichever one of these suits your dietary needs. They do have slight differences in flavor and saltiness, but for this recipe consider them interchangeable.
    a ramekin filled with homemade chipotle almond sauce, a copycat of Bitchin Sauce's chipotle flavor.
    Homemade Chipotle Bitchin' Sauce

    Other Bitchin' Sauce Flavors

    In addition to the original flavor, which is hard to beat, the company also makes seven other varieties of Bitchin' Sauce. PLUS, they have a few sweet options and an organic line with four more savory flavors.

    In case you feel like experimenting, here are the other flavors in the company's main line:

    • Chipotle - check out my homemade version in the photo above. I used about 1 teaspoon dried chipotle flakes instead of canned chipotle in adobo since flakes are more convenient.
    • Cilantro Chili - so far this is the only other flavor I've had a chance to try It's great, but we still prefer the original.
    • Bombay - I can't wait to experiment with this one! It's made with curry powder instead of the original spices.
    • Pesto - we have so much basil on hand this summer I really should add some to my next batch of sauce!
    • Heat - this one includes habanero, ghost pepper, and jalapeno!
    • Caramelized Onion - I'm curious to try this one but a little worried the sweetness will detract from the awesomeness of the original savory flavors.
    • Eggplant & Olive - as a huge olive fan, I definitely want to try this one.

    Equipment Needed

    A high-speed blender like a Vitamix is necessary if you're using whole almonds. It may take a minute or so, but it will create a smooth and creamy sauce.

    If you have a standard blender, you can either soak the almonds overnight or follow the instructions in the recipe Notes for using almond butter.

    bowl of cheesy almond sauce on a wood board next to a container of Bitchin' Sauce original.

    Recipe FAQs

    Do I need a high-speed blender to make Bitchin' Sauce?

    Not necessarily! You can use raw almond butter instead of whole almonds if you're using a standard blender.

    How long does it keep?

    Like any perishable homemade sauce or dressing, this DIY Bitchin' Sauce is best consumed within 3 to 4 days. Keep it covered and refrigerated.

    Is Bitchin' Sauce gluten-free?

    Yes, the original Bitchin' Sauce is gluten-free. This recipe is also gluten-free as long as you use Bragg's liquid aminos or GF tamari instead of soy sauce.

    If you try my take on the amazingness that is Bitchin' Sauce, I would love to hear from you! Comment below to let us know your favorite ways to use it!

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    📖 Recipe

    white ramekin filled with creamy homemade bitchin sauce surrounded by chips and veggies.

    Bitchin' Sauce (Without Oil)

    Author: Lori Rasmussen, My Quiet Kitchen
    Make your own oil-free version of the popular product Bitchin' Sauce at home. It's wonderfully rich, creamy, garlicky, and cheesy and tastes amazing on pretty much everything!
    Yield: makes a little more than 1 cup
    Servings: 6 servings
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins

    Equipment

    • high-speed blender

    Ingredients 

    • ⅔ cup raw almonds - see Notes for almond butter option
    • ½ cup water
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon Bragg's liquid aminos or tamari - or soy sauce if you don't need gluten-free
    • 2 ½ tablespoons nutritional yeast
    • 1 medium clove garlic, peeled - mince or puree first if using a standard blender
    • ½ teaspoon fine sea salt
    • ¼ teaspoon ground cumin
    • ¼ teaspoon onion powder
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon rice vinegar, optional (for extra zip!) - or apple cider vinegar
    Prevent your screen from going dark

    Instructions
     

    • Equipment note: if using almond butter, a standard blender is fine. If using whole raw almonds, a high-speed blender like a Vitamix is needed to fully break down the nuts.
    • Combine all ingredients except vinegar in a blender. Blend on high speed until the almonds are fully broken down, stopping to scrape down the sides as needed.
    • Taste the sauce and add the vinegar if you'd like more acidity. Blend again.
    • The sauce will thicken as it cools. If it's already thicker than you want, add another tablespoon of water and blend again. Refrigerate for an hour or two to allow the flavors to mingle. If you need to thin the sauce later, simply blend or whisk in a bit of water.

    Notes

    Almond butter option - use a heaping ⅓ cup raw creamy almond butter and reduce the water to ⅓ cup. Also reduce the salt to ¼ teaspoon, then add more after blending if desired.
    Almond butter creates a thinner sauce, which is why you need to reduce the amount of water. This also means the flavors are more bold. Don't be afraid to tweak the amounts of any ingredient after blending and tasting.
    Nut-free - raw sunflower seeds are an excellent replacement for the almonds. Use the same amount, ⅔ cup.
    Store leftover sauce in the refrigerator for up to 4 days. If the water separates just give it a good stir. Can also be frozen for up to 1 month.

    Estimated Nutrition (per serving)

    Serving: 3TbspCalories: 114kcalCarbohydrates: 5gProtein: 5gFat: 9gSodium: 325mgFiber: 3g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Debra

      May 24, 2023 at 11:56 am

      Question - I'm new to your site (and love it)!
      For this recipe, it says raw almonds or almond butter, but further down it says RAW almond butter. There is a BIG price difference from reg. almond butter to raw almond butter.
      Would reg. almond butter such as Member's Mark Creamy Almond Butter work?

      Reply
      • Lori

        May 24, 2023 at 12:36 pm

        Hi Debra,
        Thank you, I'm so glad you found my site! The main difference with roasted almond butter will be a stronger roast-y flavor, but otherwise it should work fine. So I'd say, if you try it once but don't like the flavor of the sauce with that stronger roasted flavor, then it might be worth it to get some regular raw almonds or raw almond butter.

        Reply
        • Debra

          May 24, 2023 at 2:27 pm

          Good plan, I'll give it a try - thank you!

          Reply
    2. Jennifer H

      May 04, 2023 at 1:08 pm

      This was absolutely delicious and just like store-bought and husband approved!
      I made the Chipotle version and it was spot-on. Next time I’ll reduce the salt by 1/2 for my preference. Ya-Hoo!

      Reply
    3. Jan

      February 03, 2023 at 12:03 pm

      I wish they could use expeller pressed oil or virgin olive oil. I’ll try yours.

      Reply
    4. Maura

      November 25, 2022 at 12:40 am

      Made this yesterday as one of my dips for Thanksgiving since my two nieces are vegan and introduced me to the dip last summer. They loved it!! It was so flavorful. While I do not avoid oils, I chose your recipe over a similar one with so much added oil that I can't imagine how it could taste similar. So happy I did. Thanks!

      Reply
    5. Kristen

      October 23, 2022 at 2:07 am

      This is such a good sauce, thank you! I used ground almond flour. Tastes terrific with celery sticks and carrots. I will try with pumpkin seeds and sunflower seeds also.

      Reply
    6. janet mcalpine

      September 09, 2022 at 5:01 pm

      Made this and it's yummy! Might try 1/2 almond 1/2 sunflower seed next time, and maybe a bit less salt. Thanks!!

      Reply
    7. Wanda

      September 04, 2022 at 5:57 pm

      So delicious!! Thank you so much for the recipe since I cannot find any store who carries the original in my small town.

      Reply
      • Lori

        September 05, 2022 at 1:00 pm

        You're so welcome, Wanda. I'm glad you loved it!

        Reply
    8. Lynne

      August 14, 2022 at 2:02 pm

      I made this for the first time yesterday and I'm making it again today as it was such a hit! This will become a new staple in my fridge. I used cashews as that's what I had in the freezer. I served it at dinner for dipping oven french fries. Everybody loved it. One guest put it on everything -- salad, vegetables, and veggie burger too. Her 4-year-old daughter was eating it right out of her little dipping bowl!! I may try some of the variations, but why spoil something that's perfect as is?! Thank you for this excellent recipe.
      BTW: We had to use "Pig Latin" for the name of the sauce as there were young children present. {Pig Latin: remove the first letter of the word and put it at the end with "ay", so this sauce would be "itchinbay aucesay". One adult didn't know what Pig Latin was so as I tried explaining it to her. Her 8-year-old son caught on before she did!}

      Reply
      • Lori

        September 05, 2022 at 1:00 pm

        Lynne, thanks so much for sharing your feedback (and the funny story - too cute)! I'm happy everyone loved the sauce.

        Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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