Bitchin' Sauce (Without Oil)

Name: Bitchin' Sauce (Without Oil)
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: ⅔ cup raw almonds; ½ cup water; 3 tablespoons fresh lemon juice; 1 tablespoon Bragg's liquid aminos or tamari; 2 ½ tablespoons nutritional yeast; 1 medium clove garlic, peeled; 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!)

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6 servings
Calories
114 kcal
Course
Appetizer, Condiments
Cuisine
American

Bitchin' Sauce (Without Oil)

Finn Russell

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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

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Ingredients

Servings

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

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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.