Easy Vegan Romesco Sauce

 
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You guys I could eat this Easy Vegan Romesco Sauce by the spoonful! In fact, I was kinda doing that on top of my roasted cauliflower as I just kept spooning it on…I might have even taken my finger and ‘finger licked’ my plate as well. Which takes finger lickin’ good to a whole ‘nother level.
But…It was that good.

And I might have ate the whole thing…IF my family wasn’t sitting there watching me…and my daughter had a friend over…so ya’ know gotta keep my cool mom vibe and all and not do that!

This Easy Vegan Romesco Sauce

Is so simple! Combine ingredients in the blender and push blend. Yep, told you it was that easy.

It’s dairy free, gluten free and vegan! Not nut-free though. This does have almonds, which before you think, “what almonds in a dip/sauce…that seems odd” This works.

Try it and you will see.

You will want to use sliced, blanched almonds. These are very neutral in taste and are the perfect thickener and taste for this sauce. You can roast your own red peppers, but it is just as easy to buy them! If you are staying free, I love this Mezzetta brand which has no added oil.

There are many variations of Romseco recipes. Some add bread, some oil, some sherry vinegar and I have even seen hazelnuts added. I like this one – no bread means no gluten, no oil means great for those avoiding oil for health reasons and hazelnuts can be a little pricey! So go with this Romesco recipe if you are looking for budget-friendly, gluten free and oil free.
So really, this is the perfect sauce for your roasted veggies!

Let’s make some Romesco! If you make this, we would love to know – tag @badtothebowl on social media.

Easy Vegan Romesco Sauce

Recipe by Sarah Hayes

Brightly colored romesco sauce is not only a feast for your tastebuds but for your eyes! Combine all ingredients in blender for a tasty sauce to complement your vegetables.

Ingredients

  • 1 – 15 oz jar roasted red peppers, drained

  • 1/2 cup sliced blanched almonds, toasted

  • 1/4 cup loosely packed fresh parsley leaves

  • 2 Tlbsp red wine vinegar

  • 2 cloves garlic, minced

  • 1 tsp sweet paprika

  • 1/2 tsp salt

  • 1/4 tsp pepper

Directions

  • Toast almonds first! Spread almonds in a single layer on a parchment lined pan. Toast in oven at 350 degrees for 5-6 minutes. (keep a close on eye on them – you don’t want burnt almonds)
  • Drain roasted red peppers.
  • Put all recipe ingredients in a blender.
  • Blend until chunky or smooth – your taste preference in this step!

  • Store in refrigerator for 5 – 7 days.

Notes

  • Recipe can be frozen. I like my sauce more smooth!

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