Vegan Salsa Rosada
Elevate your plant-based cooking with this irresistible Vegan Salsa Rosada, a creamy and tangy sauce crafted from wholesome ingredients. This dairy-free twist on the classic Latin American pink sauce features soaked raw cashews blended with almond milk for a luscious base, while a bold combination of ketchup, apple cider vinegar, lemon juice, and smoked paprika delivers a balance of sweet, tangy, and smoky flavors. Ready in just 10 minutes (after soaking), this versatile sauce pairs perfectly with roasted vegetables, wraps, or as a dip for crispy fries. Vegan and gluten-free, it’s the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1 cup raw cashews
- 0.5 cup water
- 0.5 cup unsweetened almond milk
- 0.75 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by soaking the raw cashews. Place them in a bowl and cover with hot water for at least 30 minutes. If possible, soak them for up to 2 hours for a creamier sauce.
Drain the soaked cashews and place them into a high-powered blender or food processor.
Add water and almond milk to the blender with the drained cashews.
Blend the mixture on high speed for about 1-2 minutes until completely smooth and creamy. If necessary, stop the blender and scrape down the sides to ensure all pieces are blended well.
Add ketchup, apple cider vinegar, lemon juice, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the blender.
Blend again until all ingredients are fully incorporated and the sauce is smooth and creamy.
Taste the salsa rosada and adjust seasoning if desired. You can add more salt, lemon juice, or smoked paprika to suit your taste preferences.
Transfer the salsa rosada into a serving bowl or jar. It can be used immediately or refrigerated for up to a week.
Serve the vegan salsa rosada as a dip, or drizzle over your favorite vegan dishes.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 39.1 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
