Appetizers & Snacks Sauces & Condiments

Romesco Sauce

Is romesco sauce vegan? Yes, the Catalan condiment is made from roasted tomatoes and red peppers with toasted almonds, stale bread, garlic and vinegar. There are some differences in ingredients, but commonly, it is free of dairy and animal products.

Traditionally, it is served with fish, but there are many other ways to enjoy it. Whether it’s hot, room temperature or cold, it tastes awesome on roasted or grilled vegetables, toasted bread, or as a dip for cold veggies. You can also enjoy it as a spread for sandwiches or on veggie burgers hot off the grill. It works for any time of year, and tastes delicious on just about anything it touches.

Two notes…

  • ・No stale bread lying around? Pop a slice of baguette into a toaster, and toast it. You’re good to go.
  • ・If you’re looking for a way to step up the flavor, serve this romesco sauce with a little fresh mint on top.

This recipe for romesco sauce makes ~1 ½ cups. Stored in a sealable container in the refrigerator, it lasts for ~3 days, but always use your best judgment with any leftovers.

A vegan charcuterie board with romesco dip.
An easy vegan romesco recipe served on toasted bread and topped with fresh mint. Enjoy with vegan paella….yum!

Romesco Sauce

2 large red bell peppers, stems removed, cored and quartered

2 large roma tomatoes, quartered

10 whole garlic cloves, peeled

2 Tbsp (+ more to drizzle) olive oil

½ cup slivered almonds

1 cup stale bread cubes (I used an old stale piece of a sourdough baguette)

1 Tbsp sherry vinegar

½ tsp salt

1. Preheat the oven to 400º F. Line a large sheet pan with parchment paper or non-stick aluminum foil.

2. Spread the tomatoes, garlic and red peppers across the lined sheet pan. Drizzle with a little olive oil, and then, move the veggies around to coat them. Spread back out into an even layer, and season with salt.

3. Bake at 400º F for 35-40 minutes, or until the tomatoes are charred, the garlic looks golden, and the red peppers are roasted. Remove from the oven, and allow to cool for ~10 minutes.

4. Add the slivered almonds to a small, dry skillet. Over medium heat, move them around constantly with a wooden spoon or spatula for ~3 minutes or until they are toasted. Remove from heat and pour into a high speed blender (like a Ninja or Vitamix).

5. Add the bread cubes, 2 Tbsp olive oil, sherry vinegar, salt, and the slightly cooled roasted vegetables to the high speed blender. Blend until completely smooth. If super thick, add a little more olive oil or water.

6. Taste, and adjust seasonings (more salt? more sherry vinegar?). Serve hot, room temperature or cold. Enjoy on roasted or grilled vegetables, on toasted bread, as a dip, or a sandwich spread.

Vegan romesco sauce and cauliflower topped with mint
This vegan romesco sauce recipe works well as a condiment, sauce, or dip!

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