A versatile vegan red pepper sauce that is low in oil and packed with flavor. Pairs best with tacos, pasta, or as a dip with your favorite veggies & toasted bread.
My first introduction to Romesco sauce was Bar Taco's cauliflower taco (read all about my obsession and my recipe for it here). Trader Joe's also created their own version as well which sparked my curiosity of how I could recreate it at home.
Fun fact; traditional Romesco sauce is made with tomatoes, Nora peppers, and stale bread as prepared here & here. Therefore, my take on it is actually not an authentic Romesco sauce but an inspired subtly smoky and nutty vegan red pepper sauce.
Roasted red peppers, smoked paprika and a hint of cayenne pepper add smokiness and hints of heat. Toasted almonds provide texture and a slightly nutty taste while lime and avocado oil balance out the flavors and help tie it all together. It may or may not be my current addiction and I hope you love it too.
Use this sauce in tacos, pasta dishes, grain bowls, or as a dip with toasted bread and veggies of your choice.
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Vegan red pepper sauce ingredients
- Roasted red peppers
- Slivered almonds
- Garlic cloves
- Lime juice
- Avocado oil
- Red wine vinegar
- Smoked paprika
- Cumin
- Cayenne pepper
How to make vegan roasted red pepper sauce
- Prepare ingredients (toast almonds, drain peppers, and chop garlic).
- Add all ingredients to food processor
- Blend for 30 seconds to 1 minute. I prefer to leave my sauce on the chunkier side, but blend throughly for a smooth sauce.
Notable tip: for an ultra creamy and smooth sauce, pulse the almonds into a coarse sand before adding other ingredients.
Substitutions
Roasted red peppers: I used a jar of roasted red peppers, which can be bought at most grocery stores. Typically, they are found within the isle that pickles and capers are in, however sometimes they can also be found with the tomato and pasta sauces. Alternatively, you can roast red bell peppers at home. Check out this blog post for how to roast peppers at home.
Slivered almonds: substitue with sliced almonds or roughly chop whole almonds before toasting. I haven't tried substituting with any other nut, but raw cashews or pistachios should also work!
Garlic cloves: if you only have minced garlic on hand, no worries. Use a heaping 1 tablespoon of minced.
Avocado oil: substitute with another neutral oil of choice.
Red wine vinegar: red wine vinegar tastes best in this recipe, but white wine vinegar, tamarind sauce, or coconut aminos also work. Alternatively, use ½ a tablespoon of balsamic vinegar and adjust taste as needed.
What to do with vegan red pepper sauce?
The simplicity of the ingredients make it a wonderful addition to many dishes. Here are a few ideas to get you started;
- Pasta
- Rice (including riced cauliflower) and/or grain bowls
- Tacos
- Sandwiches, grilled cheeses, and quesadillas
- As a dip with toasted bread, crackers, raw or roasted veggies, or crispy potatoes
📋 Recipe
Vegan Roasted Red Pepper Sauce
Equipment
- food processor
- measuring cups and spoons
Ingredients
- ½ cup slivered almonds, toasted
- 1 16 oz jar roasted red peppers, drained
- 4 garlic cloves, roughly chopped
- 2 tablespoons avocado oil
- 1 tablespoon red wine vinegar
- ½ lime, juiced (roughly 1 tablespoon)
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, but recommended)
Instructions
- Toast almonds: Warm a skillet on medium-low heat. Once warm, add slivered almonds and toast for 2-3 minutes or until fragrant. Stir frequently to ensure they do not burn. Remove from heat and let cool.
- Prepare garlic and peppers: Chop 4 cloves of garlic and drain the jar of roasted peppers. Add both ingredients into the food processor with the almonds
- Combine and blend: Add all other ingredients (lime juice, oil, and spices). Cover and pulse on high for 30 seconds - 1 minute, or until desired consistency is reached.
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