Pink sauce (salsa rosa)

Ingredients

• 100 ml soy milk
• 200 ml sunflower oil
• 1 teaspoon lemon juice (or vinegar)
• ¼ teaspoon salt
• 2-3 tablespoons ketchup
• 1 teaspoon tomato paste (optional)

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of tomato paste

Instructions

1. Put the soy milk in the blender with the salt and blend on medium speed for 1 or 2 minutes.
2. Still blending, add the sunflower oil a little at a time, until it emulsifies and all the oil is used.
3. Add the lemon juice (or vinegar), blend again, taste and add a little more vinegar or salt to your liking.
4. What's in the blender now is the vegan mayo (about 300 ml, a little over a cup).
5. Blend the vegan mayo with the ketchup and tomato paste on low speed, just enough to combine. Taste and adjust the salt if needed.
6. For an extra-pink sauce, add a small piece of cooked beet (1 teaspoon or less) and blend everything together.

Nutrition facts

Approximate, per serving (about 42 g). Calculated with data from USDA FoodData Central.