Quick Easy Vegan Romesco Sauce

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 Sauce

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 Vegan Romesco Sauce 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Romesco is Spanish, and was originally made to accompany fish.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 sauce, 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:

Romesco adds a brightness to the morning, you know? My breakfast sandwiches will all want this sauce 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

Protein Rich Chipotle Alfredo

Warm “Bacon” Dressing

Easy Gluten Free Vegan BBQ Sauce

Spicy Jalapeño Sesame Salsa

Easy Poppyseed Dressing

Celery Ranch Dressing  

Tangy Lemon Dressing

Quick Dill Pickle Dressing

Green Goodness Dressing Dip

so yum, you guys.

Yield: 2 cups

Quick and Easy Romesco Sauce

Print

Quick and Easy Romesco Sauce - this bright and flavorful sauce complements so many dishes. six basic ingredients transform into so much flavor!

Prep Time 5 minutes

Total Time 5 minutes

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

1. In blender or food processor, combine roasted red peppers, tomatoes, lemon juice, and garlic. Blend to combine.
2. Add almonds and smoked paprika, blend at high speed until smooth.
3. Store in covered container in refrigerator for ~5 days.

Notes

dairy, egg, soy, oil, and gluten free, vegan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 Everyday Value, Organic Red Peppers Fire Roasted, 11.5 Ounce
• 
  Marcona Blanched Almonds, 8 Ounce
• 
  Morton & Bassett Paprika Smoked, 2 ounce
• 
  Marcona Blanched Almonds, 8 Ounce
• 
  Spatula Whisk Set of 6
• 
  Weck 742 Mold Jar - .5 Liter, Set of 6
• 
  Vitamix Blender, Pro 64 oz. Low-Profile Container

Nutrition Information:

Yield:

8

Serving Size:

2 cups
Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 32mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! She loves dachshunds, karaoke, and travel.
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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.