This quick and easy vegan romesco sauce is a bright and flavorful sauce that 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Romesco is Spanish, and was originally made to accompany fish.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.
- 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
- 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.
dairy, egg, soy, oil, and gluten free, vegan
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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.
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.
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.