This DIY bitchin sauce recipe is a copycat version of the vegan and gluten-free almond dip you buy at the store. Bitchin sauce is a thick and creamy dip for veggies, pretzels, and basically anything. This is my attempt at recreating the recipe for the bitchin sauce you buy at grocery stores. With an almond base, this is a versatile dip to accompany a veggie tray or vegan charcuterie platter.
This recipe makes about a cup and a half of bitchin sauce (10 servings).
Table of Contents
(click the links below to skip to the section you’re looking for)
- Bitchin Sauce Recipe
- Bitchin Sauce FAQ
- Bitchin Sauce Ingredient Substitutions
- Bitchin Sauce Video
- Nutritional Information
♫ Listening to ♫
The Interview by AFI
If you’re not from California, you might not even know what bitchin sauce is. It’s not because Californians made up the word bitchin (although we may have). We made up hella, so who knows? When I started school in Florida as a teenager, everyone said I talked like a Californian. I thought they were making it up. We all talked the same right? I guess not. But I digress.
The reason more Californians know what Bitchin Sauce is, is just because it’s made in San Diego, and maybe isn’t as widely distributed throughout the country as it is here. Why? I have no clue! Because this vegan almond dip is SO GOOD. Maybe we’re trying to keep all the deliciousness for ourselves? Well, that BS stops now! So make this copycat recipe for bitchin sauce, put on some pop punk music, and pretend you’re a Californian. You’ll never reach for the hummus again after tasting this creamy almond dip.
(jump to the substitutions section to see ingredient details and suggestions for substitutions)
- ⅔ cup (158ml) water (I use filtered)
- ¼ cup (32g/58ml) olive oil
- ¼ cup (60ml) lemon juice
- ½ cup plus 1 ½ tablespoons (88g) raw almonds
- 2 teaspoons braggs liquid aminos
- 2 teaspoons franks red hot
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt (use pink sea salt if you want to add trace minerals to your diet)
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon coriander
How to Make Bitchin Sauce
Make it ahead of time and put it in the fridge until you’re ready to use it. It firms up when chilled and is better dippable consistency.
Blend all the ingredients until smooth: ⅔ cup (158ml) water + ¼ cup (32g/58ml) olive oil + ¼ cup (60ml) lemon juice + ½ cup plus 1 ½ tablespoons (88g) raw almonds + 2 teaspoons Braggs liquid aminos + 2 teaspoons Franks Red Hot + 2 tablespoons nutritional yeast + ½ teaspoon garlic powder + ½ teaspoon pink sea salt + ½ teaspoon chili powder + ¼ teaspoon paprika + ¼ teaspoon coriander. I use a Blendtec blender, which works really well, but my friends make this recipe with a standard inexpensive blender from target. If you don’t have a blender, try a food processor instead.
Transfer to a 16 ounce container with a lid, and leave it in the fridge until you’re ready to serve it.
What To Do With Bitchin Sauce
Now that you have this delicious bitchin sauce, you might be wondering what to use it for. The answer is EVERYTHING! Use it as a dip for fresh veggies, crackers, chips, or anything you would normally use hummus for. You can also use it as a pasta sauce, salad dressing, or condiment for sandwiches or veggie burgers. The possibilities are endless. If you have had it in your fridge for a week and are worried it might go bad soon, that’s a perfect time to start putting it on everything you eat.
What is bitchin sauce?
Bitchin sauce is a creamy almond-based dip that is made in California and sold in stores. While it’s technically a dip, it also makes a great sauce, dressing, and condiment.
Is bitchin sauce gluten free?
Yes, bitchin sauce is gluten free, dairy free, trans fat free, low in saturated fat, and high in calcium. It can also easily be converted to a whole30 recipe by replacing the Braggs liquid aminos with coconut aminos and replacing the olive oil with avocado oil.
Someone in my family has a tree nut allergy. Can you recommend a substitution for the almonds?
I’m so sorry to hear that! Having an almond allergy (or any tree nuts really) sounds rough. However, you can replace the almonds in this recipe with half sunflower seeds and half pumpkin seeds (also known as pepitas).
I don’t have all of the spices this recipe calls for. Can I omit some?
I am a firm believer that you can and should alter recipes if it makes your life easier. However, keep in mind that any ingredients omission or substitution will alter the flavor.
Do you have advice for making any of the other flavors of bitchin sauce (like pesto bitchin sauce or chipotle bitchin sauce)?
I don’t like chipotle flavor (in anything really), and the original bitchin sauce is my favorite flavor, so I don’t mess with perfection. But if you manage to modify this recipe successfully to make other flavors, please let me know how it went! You can message me through instagram or email me anytime.
Can I substitute almond butter for the almonds in this recipe?
You sure can! I’ve done this before, and I even made this video. Just replace the almonds with a 1:1 ratio of almond butter.
- Garlic: You can use fresh garlic in place of the garlic powder by replacing ½ teaspoon of garlic powder with ½ tablespoon of freshly minced garlic.
- Franks Red Hot: You can replace the 2 teaspoons of Franks Red Hot with 2 teaspoons of any hot sauce you have.
- Braggs Liquid Aminos: If you don’t have Braggs liquid aminos and you have soy sauce or nama shoyu, you can replace the 2 teaspoons Braggs liquid aminos with 2 teaspoons of soy sauce or nama shoyu.
- Water: If you have plant based milk in the fridge that is about to expire and need to use it up, you can replace the ⅔ cup (158ml) water in this recipe with the same amount of almond milk.
- Lemon Juice: You can replace the ¼ cup (60ml) lemon juice with the same amount of lime juice if that’s all you have. I actually prefer this dip with slightly less lemon juice, but if you want it to taste like the store-bought bitchin sauce, this is the correct amount to use.
- Olive Oil: You can replace the ¼ cup (32g/58ml) of olive oil with avocado oil, grapeseed oil, safflower oil, sunflower oil, or any other seed or vegetable oil. I like the way olive oil gets thicker in the fridge, but as long as you realize that the resulting consistency might be thinner if you use a different kind of oil, then you’re all good.
- Almonds: You can replace the almonds in this recipe with other nuts or seeds. You can also replace it with almond butter if you have that. This should be a 1:1 substitution.
- Pink Sea Salt: I use pink sea salt because it contains minerals that my body needs. However, you can use any salt you have in place of the pink sea salt.
This nutritional information is for one serving. I’m assuming that a serving is a quarter of a cup of dip.
- Servings: 10
- Calories 287
- Total Fat 29.5g
- Saturated Fat 3.6g
- Cholesterol 0mg
- Sodium 236mg
- Total Carbohydrate 5.1g
- Dietary Fiber 2.9g
- Total Sugars 0.9g
- Protein 4.8g
- Calcium 51mg
- Iron 1mg
- Potassium 147mg
Comments or Questions?
If you make this bitchin sauce recipe, snap a pic, post to instagram, and tag me @vegandollhouse. I love to see your creations! You can also message me through instagram or email me if you have any questions about the recipe.
* I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.