Skip the store-bought food coloring and try these natural food dyes instead. They're made from some of your favorite foods!
8 Natural Food Dyes You Can Make at Home
![Fresh young sliced beets on table](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_523562911.jpg?resize=300%2C300)
Beets
One of the most common veggies used as dye, beets produce a deep pink (almost red) hue. Blend 1/4 cup of cooked beets with 1/2 cup beet juice. Strain out any large pieces, then save the remaining liquid to use as food coloring for your next red velvet cake.
![Fresh and sweet carrot on a grey wooden table](https://www.tasteofhome.com/wp-content/uploads/2017/11/shutterstock_440493100.jpg?resize=300%2C300)
Carrots
“Orange” you glad you can use carrots instead of processed food coloring? Except your final result will be more yellow than orange, most likely. Put raw carrots through a juicer to create your dye (you may need to add some water to thin out the liquid). It’s perfect for one of these magical unicorn recipes.
![fresh turmeric roots on wooden table](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_273715592.jpg?resize=300%2C300)
Turmeric
The super trendy Indian spice can also double as a vibrant yellow food dye. Simmer 1/2 cup of water with about a teaspoon of turmeric (a little goes a long way!), then let it cool. You can use it to tint these lemon star cookies or any other bright treat.
![Raw Organic Green Matcha Tea in a Bowl](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_244202437.jpg?resize=300%2C300)
Matcha
This green tea powder isn’t just for smoothies…it’s also a great way to naturally give your baking a gorgeous green color. And matcha is simple: Just blend the powder directly in with your ingredients while you’re mixing. It’s perfect for holiday baking (think festive St. Patrick’s Day treats or Christmas cookies).
![Young spinach in a wooden plate](https://www.tasteofhome.com/wp-content/uploads/2017/12/shutterstock_127762526.jpg?resize=300%2C300)
Spinach
Another alternative to green food coloring. Place two handfuls of fresh spinach into a pan, then fill with water just to cover the leaves. Bring to a boil, then simmer for about 15 minutes (until the water reduces by half) before letting cool and blending into a liquid. Green eggs and ham, anyone?
![Red cabbage sliced on wood board, white wood background](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_256387945.jpg?resize=300%2C300)
Red Cabbage
It’s not surprising that this colorful cabbage makes a great food dye. To make it blue, simmer cabbage for about 20 minutes, strain the water and add 1/4 teaspoon of baking soda. Store in the refrigerator for up to six weeks and mix it in to doughs, icings and more.
![Fresh and tasty looking raspberries on a wooden table](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_254253385.jpg?resize=300%2C300)
Raspberries
These are great for giving cakes a pretty pink color without the added taste. Begin with freeze-dried raspberries and pulse them in a food processor until they’re ground to a fine powder. Remove any big chunks or seeds, then mix into the dry ingredients of your cake and bake according to the directions.
![fresh blueberries](https://www.tasteofhome.com/wp-content/uploads/2018/01/shutterstock_104501549.jpg?resize=300%2C300)
Blueberries
These tiny berries pack a big punch. Despite having “blue” in the name, blueberries give off a much more purple shade. Blend fresh or frozen berries with a little bit of water to form your coloring. Then add it to frostings (like this classic buttercream), cakes or cookies for a very violet tint.