Vegan Salsa Rosada
Creamy, tangy, and delightfully smoky, this Vegan Salsa Rosada is a plant-based spin on the classic pink sauce that’s perfect as a dip, dressing, or topping! Made with a base of soaked raw cashews, almond milk, and water, this luscious sauce gets its rich flavor from a harmonious blend of ketchup, apple cider vinegar, lemon juice, and aromatic spices like smoked paprika, garlic, and onion powder. Ready in just 10 minutes (after soaking the cashews), this no-cook recipe is an easy and versatile addition to your meal prep, staying fresh in the fridge for up to a week. Whether drizzled over roasted veggies, spread onto sandwiches, or served alongside crispy fries, this vegan salsa rosada is a crowd-pleaser that’s as satisfying as it is simple.
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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
Directions
Step 1
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.
Step 2
Drain the soaked cashews and place them into a high-powered blender or food processor.
Step 3
Add water and almond milk to the blender with the drained cashews.
Step 4
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.
Step 5
Add ketchup, apple cider vinegar, lemon juice, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the blender.
Step 6
Blend again until all ingredients are fully incorporated and the sauce is smooth and creamy.
Step 7
Taste the salsa rosada and adjust seasoning if desired. You can add more salt, lemon juice, or smoked paprika to suit your taste preferences.
Step 8
Transfer the salsa rosada into a serving bowl or jar. It can be used immediately or refrigerated for up to a week.
Step 9
Serve the vegan salsa rosada as a dip, or drizzle over your favorite vegan dishes.
Nutrition Facts
| Serving size | (573.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 835.7 |
| Total Fat 51.0g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1998.0mg | 0% |
| Total Carbohydrate 86.0g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 39.1g | |
| Protein 22.6g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 279.4mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 898.7mg | 0% |
Source of Calories