If you've been searching for an incredible, versatile sauce that amps up the WOW factor and can be slathered on absolutely everything, this is it. Simple, full bodied, and super flavourful, this is an amazing back pocket recipe - perfect on pizza, 'meat'ball subs, roasted vegetables, burritos, tofu scramble or baked potatoes.
Surprisingly quick, this sauce packs a lot of punch! Serve it on hot pasta with crusty bread and a green salad for an effortless, summer meal.
Enjoy!
x Tracy
Easy Vegan Romesco Sauce Recipe (2 ways)
Surprisingly quick and easy, this flavorful vegan romesco sauce packs a lot of punch! It's delicious served hot or cold and is super versatile. Try it spooned over roasted or grilled veggies like cauliflower, potatoes or asparagus. Serve it as a healthy dip with veggies or fries, crusty bread or crackers. Slather it on sandwiches for some extra zip and transform leftovers with a drizzle of romesco sauce.
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Equipment
- 1 food processor or blender
INGREDIENTS
- 4 roma tomatoes
- 2 red peppers (or jarred)
- ½ cup raw almonds
- 2-3 cloves garlic
- 2-4 tablespoons breadcrumbs*
- ¼ cup parsley, chopped
- 1 teaspoon smoked paprika (more to taste)
- ¼ cup less 1 tbsp extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Kosher salt (to taste)
- 1-2 pinches cayenne pepper (optional)
INSTRUCTIONS
- Preheat oven to 450º F.
- Place the bell peppers and roma tomatoes (cut side down) on a baking sheet and roast until charred and softening ~30 minutes.
- Remove from oven, cover with a kitchen towel and let them steam while they cool. Then peel off the skins and seeds.
- Breadcrumbs, use any breadcrumbs you have on hand or lightly oil a couple slices of a baguette until crisp (~7 minutes), let cool, and add to blender.
- While the red peppers and tomatoes are cooling, toast the nuts in a small skillet over medium-low heat, shaking the pan frequently until fragrant and lightly toasted.Remove from heat and let cool.
- Add the roasted vegetables, almonds, and everything else into the bowl of a food processor. Blend into a coarse sauce stopping to scrape down the sides a required. I leave some texture for a rustic sauce.
- Taste and adjust seasonings to your taste. Add more bread crumbs if needed to thicken up the sauce.
- OPTION: if you prefer a silky smooth romesco sauce, put all ingredients into a blender and blend until smooth.
- Cover and store in the fridge in an airtight container for up to a week.
NOTES
Silky smooth or Rustic - use a blender to get the silkiest smooth romesco sauce or a food processor for a more textured, rustic sauce.
Roasted Red Peppers - Roast red peppers from scratch or for convenience, use 2 red peppers from a jar of roasted red peppers.
Tomatoes - swap out freshly roasted tomatoes for 1 cup of fire roasted canned tomatoes.
Can't find Sherry Vinegar? - try using fresh lemon juice or red wine vinegar.
Gluten-Free - to keep the romesco sauce gluten free, choose gluten free breadcrumbs/crackers or skip them all together.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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