Home Recipes Homemade Vegan Ketchup!

Homemade Vegan Ketchup!




This Homemade Ketchup recipe could not be simpler to make. Just add the active ingredients to a mixer and you’ll have smooth, tasty catsup in just 5 mins!

How to Make Quick Homemade Catsup

After taking a look at numerous homemade catsup dishes online, I saw that a lot of them require simmering the mix on the range for 30 to 45 minutes. I don’t learn about you, however, that seems like a lot of effort and time to me, specifically for a condiment.

Homemade Catsup without White Sugar

To remove the demand for simmering this catsup, I selected components that would instantaneously enlarge up when mixed.

Improved white sugar, which is required in conventional recipes, needs the heat for it to liquefy and also thicken, so I’ve selected to make use of dates as a natural sugar instead.

They break down rapidly in the blender or food processor, particularly if you soak them in steaming water as you ration the rest of the components for this dish.

What’s fantastic about making this catsup in the blender or food processor is that YOU can taste it as you go.

Bear in mind that the ketchup will certainly mellow in taste as it cools in the refrigerator, so I ‘d err on the side of over-seasoning it.

If you prefer to not utilize dates, do not hesitate to switch honey or maple syrup, to taste. (Simply skip the water initially and also include it only as needed to thin out the last catsup.).

Homemade vegan ketchup

Can You Freeze Homemade Ketchup?

This dish makes about 20 ounces of catsup, yet I’m unsure that it will certainly last more than a week in the fridge because it’s made without preservatives. So, I have actually taken to cold it!

We make use of concerning 6 to 8 ounces in a week, so I maintain that much in my refrigerator and afterward I pour the rest into a glass mason jar to ice up. When you need more, just thaw it in the fridge overnight.


  • 6 ounces Medjool dates, pitted (3/4 cup tightly packed)
  • 1 cup boiling water
  • 1 (6 ounces) can tomato paste (I use organic with BPA-free lining)
  • 5 tablespoons white vinegar
  • 1 teaspoon fine sea salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon yellow mustard (or 1/2 teaspoon ground mustard)
  • 1/8 teaspoon allspice
  • pinch ground cloves

Location the pitted days in a bowl and put the boiling water over them. Let the days soak in the water as you add the other active ingredients to the blender.

In your blender or food processor add the tomato paste, vinegar, salt, onion powder, garlic powder, mustard, allspice, cloves, and also 1/4 mug of water. Pour the days and also their saturating water in last, after that mix up until smooth.

Stop and scrape down the blender or food processor, as needed to make certain every little thing is combined in.

Taste the mix and also readjust any type of seasonings as needed. Keep in mind that the flavor will certainly smooth when it cools in the refrigerator, so I suggest erring on the side of over-seasoning the homemade catsup. (I think the cloves mellow, as does the level of acidity of the vinegar.)

Pour the catsup right into a closed container as well as store it in the fridge until all set to make use of.

This should last at least 2 weeks in the refrigerator, if not longer, yet I such as to ice up at least fifty percent of it in a glass mason container to make sure that I can maintain the rest iced up for as much as 6 months.

Linda Barbara

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