Vegan Romesco Sauce
There’s something about the smoky, sweet, garlicky goodness of this Spanish sauce that really hits the spot – and my vegan romesco sauce takes all of 5 minutes to make.
I love romesco because it’s just as perfect in dip form on a crudités platter, as it is as a pasta sauce, as it is drizzled across roasted or grilled veggies (it’s excellent on cauliflower steak or on grilled zucchini). It even works on pizza! Romesco is a fantastic, unexpected sauce you can use when you want to switch it up from marinara or pesto, and while it looks and tastes sophisticated, it couldn’t be easier to make.
While this vegan romesco sauce is excellent using home-roasted bell peppers, I often use the time-saving trick of canned or jarred roasted red peppers, which ends up making this an under 5-minute sauce. You can buy canned roasted peppers at most grocery stores like Whole Foods and Trader Joe’s, and Thrive Market sells them, as well. That said, if you’d like to roast your own peppers, I wholeheartedly encourage it! Simply slice the peppers in half, de-seed them, drizzle with olive oil and salt, and roast at 450° for 25-30 minutes.
If you’re in the market for other incredible vegan pasta sauces and dips, be sure to check out my superfood pesto and creamy vegan pasta sauce with plant-based sausage and peas.
Now let’s get into my recipe for the best, easiest, vegan romesco sauce. If you made this at home, I’d so appreciate if you rated and reviewed the recipe – and I’d love to hear how fared (or if you made any of your own adaptations) in the comments section!
With love, Vegan Anj xx