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Fast and Easy Romesco Sauce, vegan sauce, vegan romesco, plant based romesco, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, lunch, pasta, pasta sauce, sauce, pepper sauce, peppers, fast recipe, easy recipe, quick recipe, 30 minute meal, 15 minute meal, 10 minute meal, dip, appetizer

Fast and Easy Romesco Sauce

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3 Cups 1x
  • Category: Sauce
  • Cuisine: Spanish

Description

When a sauce is so delicious, its got to take center stage! This Whole Food Plant Based twist on a classic Spanish sauce is finger licking good! You’ll want to put it on everything, making our Fast and Easy Romesco Sauce this week’s awesome Whip It Up Wednesday recipe! Drench pasta, dip bread, or drizzle veggies with this versatile sauce, definitely a winner for quick and delicious dishes! Whole Food Plant Based recipe, no oil, no sugar, no highly processed ingredients and gluten free.


Ingredients

Scale
  • 1 – [ 12 oz. jar ] roasted red peppers, drained *
  • 1 – [ 14 oz. can ] fire roasted tomatoes (do not drain)
  • 1 cup raw almonds *
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoons lemon juice
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon crushed red pepper flake

Optional Ingredients:

  • Pasta of choice (we used gluten free penne pasta)
  • Roasted Veggies
  • Quinoa flatbread (for dipping) Quinoa Flatbread recipe
  • Topping – Vegan Parmesan Cheese recipe
  • Fresh basil, chiffonade

Instructions

  1. Place the raw almonds (no soaking required) into a high-speed blender and pulse until a fine meal-like texture is reached.
  2. Then add all your remaining ingredients into the high-speed blender with the ground almonds, except for the crushed red pepper flake and pulse until everything is smooth.
  3. Add the red pepper flake and pulse for a few seconds.
  4. Taste and adjust seasoning as desired.
  5. Serve with your favorite pasta or as a dipping sauce with your favorite bread. (Serve hot or at room temperature).

Notes

*Roasted Red Peppers: Look for a roasted red pepper with no oil and no added sugar.  We used Mancini Sweet Roasted Peppers.

*Raw Almonds: We used whole raw almonds and pulsed them into a flour. Others may prefer a little texture, but we preferred them broken down into a flour for a smooth consistency for the Romesco sauce.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage: Refrigerate and use within 5 days.