♫ 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 it’s 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.
This recipe makes about a cup and a half of bitchin sauce.
Table of Contents
(click the links below to skip to the section you’re looking for)
- ⅔ cup (158ml) water (I use filtered)
- ¼ cup (32g/58ml) olive oil (you could probably use avocado oil if you prefer)
- ¼ cup (60ml) lemon juice (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)
- 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
Bitchin Sauce Directions
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 Frank's RedHot + 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 is bitchin sauce?
Bitchin sauce is a creamy almond-based dip that is made in California and sold in stores.
What should I use bitchin sauce for?
EVERYTHING! Seriously though, I mainly use it as a dip for fresh veggies or anything you would use hummus for, but if you realize you’ve had yours in the fridge for a week and are worried it might go bad, you can literally use it as a pasta sauce, salad dressing, or sauce for sandwiches or veggie burgers. The possibilities are endless.
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.
- 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.
- You can replace the 2 teaspoons of Frank's RedHot with 2 teaspoons of any hot sauce you have.
- 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.
- If you have almond milk 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.
- You can replace the ¼ cup (60ml) lemon juice with the same amount of lime juice if that’s all you have.