Quick and Easy Vegan Romesco Sauce – this bright and flavorful sauce complements so many dishes. six basic ingredients transform into so much flavor! gluten, soy, and oil free Romesco
recipe originally published July 5, 2017
Vegan Romesco
I made my first romesco sauce in college – back in those Host Sunday Dinner Every Week days. I learned of the wonder that is romesco from my first culinary class, and immediately began making it at home.
That early romesco recipe included bread as a thickener, using the method I had learned in class (and is traditional). I have since dropped the bread, and streamlined the recipe I had written in an old journal. The recipe I have been making in recent years is the one I am sharing with you – quick, easy, and thoroughly tasty.
Oil Free Romesco Sauce
Romesco is Spanish, and was originally made to accompany fish. These days, the bright and cheery sauce is used with vegetables, over pasta, even as a dip, similar to the walnut based Muhammara.
I told you all I am on a roasted red pepper binge right now, yes? I have been adding roasted reds to all the things, for all the flavor.
and roasted red peppers just happen to play the starring role here.
A few weeks ago I remembered my trusty romesco, and immediately had a craving. I made some that afternoon, and the next morning this Quick and Easy Romesco Sauce was topping my breakfast sandwich:
It adds a brightness to the morning, you know? My breakfast sandwiches will all want romesco now.
With some protein and veggies, this sauce is also a wonderfully tasty topper to some quick ten minute pasta:
More Vegan Sauce and Dressing
Easy Gluten Free Vegan BBQ Sauce
so yum, you guys.
Quick and Easy Romesco Sauce
Ingredients
- 1 (12 ounce) jar roasted red peppers, drained
- 2 small tomatoes, stemmed (Roma, heirloom)
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves garlic, peeled
- 1/2 cup Marcona almonds (or raw almonds - also add 1/2 teaspoon salt)
- 1/2 teaspoon smoked paprika
Instructions
- In blender or food processor, combine roasted red peppers, tomatoes, lemon juice, and garlic. Blend to combine.
- Add almonds and smoked paprika, blend at high speed until smooth.
- Store in covered container in refrigerator for ~5 days.
Notes
dairy, egg, soy, oil, and gluten free, vegan
Recommended Products
-
365 Everyday Value, Organic Red Peppers Fire Roasted, 11.5 Ounce -
Now Foods Marcona Blanched Almonds, 8 Ounce -
Morton & Bassett Paprika Smoked, 2 ounce -
Now Foods Marcona Blanched Almonds, 8 Ounce
-
Rorence Silicone Whisk Spatula Spoonula & Brush Set of 6 - Wine Red -
Weck 742 Mold Jar - .5 Liter, Set of 6 -
Vitamix 5300 Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Certified Refurbished)
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Nutrition Information:
Yield:
8Serving Size:
2 cupsAmount Per Serving:Calories: 67 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 32mg Carbohydrates: 2g Fiber: 1g Sugar: 1g Protein: 4g
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Stacy says
July 14, 2018 at 2:49 pmAbsolutely DELISH! Thank you, thank you for making this so easy!
Ashley Woodward says
October 18, 2017 at 3:32 amI’m so happy I found your recipe Kristina, it’s so easy to make and you can store it in the refrigerator to have it on a standby for those boring sandwiches. Actually we use it for everything 🙂 Thank you for sharing!
Tara says
July 6, 2017 at 10:16 amYum! I love that beautiful color and how easy it is to put together. Sounds perfect with that sandwich!
Kristina Sloggett says
July 6, 2017 at 10:18 amthank you Tara! yep, could not be easier.
michele says
July 6, 2017 at 10:15 amI love that you have dropped the bread…. I can’t wait to try it over my zoodles it sounds so Amazing! And btw, your photos are spectacular!!
Kristina Sloggett says
July 6, 2017 at 10:19 amright? the almonds alone give it enough OOOMPH without the bread. I cannot wait to try it on zoodles too – enjoy yours! (and THANK YOU!)
Luci's Morsels says
July 6, 2017 at 9:44 amThis looks absolutely delicious and I love the versatility of this sauce and all of the ways you’ve used it. Thank you for sharing. Yummy!
Kristina Sloggett says
July 6, 2017 at 10:20 amthanks Luci – it really is versatile. good thing, because it has been going on EVERYTHING lately, ha! making a double batch next time…
Jenn - Peas and Crayons says
July 6, 2017 at 8:14 amTotally going to make this when my red peppers start coming in! Love this tasty sauce! <3
Kristina Sloggett says
July 6, 2017 at 10:20 amWOOT! isn’t this the best time of year, waiting for all your veggies to come in? enjoy xo