Looking for an easy romesco sauce recipe? This creamy vegan romesco sauce combines roasted red peppers, tomatoes, almond butter, garlic, smoked paprika, and olive oil for a bold, flavorful sauce that’s ready in just minutes. It’s perfect as a dip, sandwich spread, pasta sauce, or topping for your favorite vegetables.
This recipe is originally from my cookbook Vegetarian Family Cookbook.
What is Romesco Sauce?
Romesco sauce is a smoky, nutty sauce that originated in Catalonia, Spain. It’s traditionally made with roasted peppers, tomatoes, garlic, olive oil, and nuts, though recipes vary by region and cook. This version swaps whole almonds for creamy almond butter, making it quicker to prepare while keeping the same rich, bold flavor.
A Note From Kristen
I’m a firm believer that a great sauce can completely change a meal, and this romesco sauce is one of my favorites! I originally created and thoroughly tested this recipe for The Vegetarian Family Cookbook, and it’s become such a staple in my kitchen that I wanted to share it with you here as well. Enjoy!
~Kristen
Key Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Ways to Use Romesco Sauce
- Drizzle over roasted vegetables, including sweet potatoes, cauliflower, broccoli, carrots, or artichokes.
- Toss with pasta or gnocchi.
- Spread on sandwiches, burgers, and wraps.
- Serve as a dip with fresh vegetables, crackers, toasted bread, or pita.
- Spoon over grain bowls.
- Pair with Spanish-inspired dishes, like my Espinacas con Garbanzos or Pisto Manchego.
- Use as a flavorful sauce base for pizza (one of my faves!).
Kristen’s Top Tips
- Drain the roasted red peppers well before blending.
- Use creamy, unsweetened almond butter for the best texture.
- Blend until completely smooth, scraping down the sides as needed.
- Refrigerate leftovers in an airtight container for up to 1 week.
More Smoky Sauce Recipes You Will Love
Easy Romesco Sauce
Ingredients
- 1 16-ounce jar roasted red peppers
- 2 medium tomatoes halved
- 3 cloves garlic
- ¼ cup almond butter
- ¼ cup olive oil
- ¼ cup packed fresh parsley stems included
- 2 teaspoons sun-dried tomatoes roughly chopped (they blend better this way)
- 2 tablespoons lemon juice fresh or bottled
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt or pink salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red chili flakes (optional) add if you want a slight spicy kick
Method
- Add the peppers, tomatoes, garlic, almond butter, oil, parsley, sun-dried tomatoes, lemon juice, paprika, salt, pepper and chili flakes (if using) to a blender or food process. Blend until completely smooth.
- Use right away or keep stored in the refrigerator for up to 1 week. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
This is a great sauce especially as you said served with potato pasta it nicely compliments everything we use it for thanks
I’m so happy to hear that! Thank you for sharing. 🙂
Oh yum! Such a vibrant and easy sauce. I especially love that flavor from the smoked paprika.
since I made this sauce for the first time it has become my go-to sauce for my sandwiches! Love it!
Have never tried romesco sauce but it looks so packed with flavor! Love that it’s a healthy vegan version. Can’t wait to try this out!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
I’m so happy to hear! Thank you for sharing. 🙂
This sauce is amazing – so rich and layered with smokey goodness! I could eat a whole bowl of it – pasta optional.
I’ve not tried this sauce before but it sounds absolutely delicious 😋
I love this recipe and want to make a big batch!! Will the texture stay okay if I freeze some for later?
I’m so happy to hear that! Thank you. From my experience, yes. I like to freeze it and I actually toss it with pasta while still frozen and it thaws and mixes in beautifully. I’ve never detected a difference in texture. I hope this helps! 🙂