Chipotle Bitchin’ Sauce Recipe – Vegan Almond Dip

August 20, 2020Van
Blog post

Prep time: 10 minutes

Serves: ≈ 30oz

This is my copycat of Chipotle Bitchin’ Sauce. Years ago before Bitchin’ Sauce went national, I used to pick this up all the time from Vista Farmer’s Market in San Diego County. I was so surprised to see it last week at my local Costco, they’ve really gone huge now, and for good reason – their dips are amazing! This Chipotle version was always my favorite, it’s smokey, spicy and the flavors are so perfectly balanced. It’s great as a dip for veggies, chips or even spread on toast. The ingredient list in this recipe is pulled right off of the Chipotle Bitchin’ Sauce container, the list is pretty long, but most of the items should be in everyone’s pantry. The only two ingredients I had to pick up was the Crushed Chipotle Peppers and Nutritional Yeast – I found both at Whole Foods.

Chipotle Bitchin’ Sauce Recipe - Vegan Almond Dip

Chipotle Bitchin’ Sauce Recipe - Vegan Almond Dip

Chipotle Bitchin’ Sauce Recipe - Vegan Almond Dip

Print Recipe

Chipotle Bitchin’ Sauce Recipe - Vegan Almond Dip

  • Prep time: 10 minutes
  • Serves: ≈ 30oz

Copycat of Chipotle Bitchin’ Sauce


  • 1 Cup Whole Raw Almonds (5oz)
  • 1½ Cups Water
  • ¼ Cup Sunflower or Avocado Oil
  • ¼ Cup Lemon Juice
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Tamari or Bragg Liquid Amimos
  • 1 Tablespoon Tomato Paste
  • 3 Tablespoons Nutritional Yeast
  • 2 Whole Garlic Cloves
  • 2 Teaspoons Crushed Chipotle Peppers
  • 2 Teaspoons Smoked Paprika
  • 2 Teaspoons Kosher Salt or Coarse Sea Salt
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Ground Cumin
  • Pinch of Cayenne Pepper


  • 1)

    Add all ingredients into a high powered blender or food processor. Blend on High Speed for at least 5 minutes or until the mixture is smooth. You can add a little more water a tablespoon at a time if you want the consistency to be thinner. I used a Vitamix blender and the dip came out perfectly smooth and creamy. Refrigerate and consume within one week – separation is normal when it sits in the fridge, just stir it up before serving. Enjoy!

↓ Supplies to make this recipe ↓




  • Clint

    January 22, 2021 at 6:10 am

    This is pretty spot on! My only suggestion would be to soak the almonds in water for 12 hours prior. It helps achieve the creamy consistency.

  • Chilimama

    January 30, 2021 at 7:30 pm

    Great recommendation on soaking the almonds! We did and let blender go for five minutes (vitamix) and it was TOO smooth. Bitchin sauce isn’t as smooth as that. I would say if you don’t have a vitamix, soak the almonds first (I reserved the water I soaked them in for the recipe) OR run your blender for 5 minutes on high. If you do have a vitamix, skip the soak and blend until it is the consistency you like. I personally like the slightly Grainy consistency of bitchin sauce, so soaking and blending was turning into almond soup up in here! Wait…I’m waking up at midnight, making a grilled cheese, adding some milk and warming my sauce, and going back to bed. This will happen!!

    Thank you for a very spot on tasty recipe!!

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