Mexican Red Almond Dipping Sauce Vegan
Bring bold, authentic flavors to your table with this Vegan Mexican Red Almond Dipping Sauce, a smoky and savory delight perfect for pairing with your favorite snacks or dishes. Made with toasted raw almonds, smoky guajillo and ancho chiles, and charred garlic and tomato, this sauce delivers a rich and velvety texture with layers of deep, robust flavor. Enhanced by hints of ground cumin, smoked paprika, and a touch of maple syrup, this plant-based recipe balances smoky, tangy, and slightly sweet notes in every bite. Best of all, it’s a breeze to prepare, taking just 35 minutes from start to finish. Serve it as a dip with tortilla chips, drizzle it over roasted vegetables, or use it as a versatile sauce to elevate tacos, burritos, or grain bowls. Whether you're hosting a party or enjoying a quiet dinner, this vegan Mexican dipping sauce is sure to become your new favorite condiment staple.
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Ingredients
- 1 cup raw almonds
- 3 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 4 whole garlic cloves
- 1 large ripe tomato
- 1.5 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon maple syrup
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 0.25 cups water (optional)
Directions
Step 1
Heat a dry skillet over medium heat. Toast the almonds for 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Step 2
Wipe the skillet clean and toast the dried guajillo and ancho chiles for 1-2 minutes until they puff up slightly and become fragrant. Be careful not to burn them. Remove from heat.
Step 3
Cut the toasted chiles open, discard the stems and seeds, and soak them in hot water for about 10 minutes to soften. Drain and set aside.
Step 4
In the same skillet, drizzle 1 tablespoon of olive oil. Roast the garlic cloves and tomato (whole) over medium heat, turning occasionally, until the tomato skin is charred and the garlic is softened. This should take about 8-10 minutes. Remove from heat.
Step 5
Peel the charred skin off the tomato and squeeze the garlic cloves out of their skins.
Step 6
In a blender or food processor, combine the toasted almonds, softened chiles, roasted tomato, roasted garlic, vegetable broth, apple cider vinegar, ground cumin, smoked paprika, maple syrup, and salt. Blend until smooth. If the sauce is too thick, add up to 1/4 cup of water to reach your desired consistency.
Step 7
Taste and adjust seasonings as needed, adding more salt, maple syrup, or vinegar to balance the flavors.
Step 8
In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the blended sauce and simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Step 9
Let the sauce cool slightly before serving. Serve warm or at room temperature as a dip for vegetables, tortilla chips, or over roasted dishes.
Nutrition Facts
| Serving size | (861.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1461.4 |
| Total Fat 107.1g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 21.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2076.9mg | 0% |
| Total Carbohydrate 106.0g | 0% |
| Dietary Fiber 39.1g | 0% |
| Total Sugars 29.7g | |
| Protein 45.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 534.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 3251.4mg | 0% |
Source of Calories