If you’ve ever had B*tchin’ Sauce, you know how addicting it is—creamy, tangy, garlicky, with a subtle cheesy flavor.
This is our take on it—with one major upgrade.
Instead of almonds, we’re using our skinless walnuts, which completely change the game. They blend smoother and naturally thicker, without any bitterness or extra prep. The result is a dip that hits all the same flavors you love, but with an even creamier, thicker texture that makes for an even better dip.
We love this with chips or fresh vegetables, but it can also be used as a spread for sandwiches and wraps or a sauce for grain bowls or roasted vegetables.
Directions
- Add everything to a high-speed blender, such as a Vitamix. Start on a low speed, then gradually increase until completely smooth and creamy.
- (Optional) Refrigerate for at least 1 hour to thicken and let the flavors come together.
Notes
- If you don't have a high speed blender, no worries! This can also be done in a food processor, but it may not be as smooth.
- Nutritional yeast is what gives it the slight cheesy flavor while keeping this recipe dairy-free.
- To make it thicker, add more walnuts. If you want it thinner, add more water or avocado oil.
