Homemade "Jee-Itchin" Almond Sauce (Copycat JeeSauce / Bitchin' Sauce)
Batch size: ~2 cups | Prep: 10 minutes | Cleanup: blender jar + spatula only
Base Recipe (Original flavor)
- 1 cup raw almonds (soak 4 hours or overnight in water, drain)
- 1/2 cup avocado oil (or light olive oil)
- 1/2 cup water (plus more to thin)
- 2 tbsp lemon juice (fresh is best)
- 1 1/2 tbsp liquid aminos or soy sauce
- 2 tbsp nutritional yeast
- 1 clove garlic
- 1/2 tsp sea salt
- Optional for smoother texture: 1/4 tsp xanthan gum (skip if you avoid gums — sauce just separates slightly, stir before use)
Steps
- Drain soaked almonds, add everything to a blender.
- Blend on high 60–90 seconds, scraping down once.
- Thin with water 1 tbsp at a time until it's a thick dip consistency.
- Taste — add more lemon (brightness), salt, or garlic to your liking.
- Store in a sealed jar in the fridge. Good for about a week.
Flavor Swaps (add to base, then blend)
- Chipotle: 1–2 chipotle peppers in adobo + 1/2 tsp smoked paprika
- Cilantro Lime: handful of cilantro, swap lemon for lime, add a splash of lime zest
- Curry: 1 tbsp curry powder
- Garlic Herb: extra garlic + 1 tsp Italian seasoning
- Everything-ish: 1 tbsp everything bagel seasoning
Approximate Nutrition (per 2 tbsp)
~90–110 calories | 9–10g fat | 2g carbs | 0g sugar | 2g protein
Tips
- Soaking the almonds is what makes it creamy without needing gums — don't skip.
- No time to soak? Pour boiling water over almonds, let sit 1 hour.
- Costco sells big bags of raw almonds — one bag makes many batches.
- Cost: roughly $2–3 per batch vs. $6–8 per store tub.
- Flavor improves after a night in the fridge.