Fast and Easy Romesco Sauce
When a sauce is this delicious, it has 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.
Ingredients
Ingredients
- 1 cup raw almonds
- 1 (12 ounce) jar roasted red peppers, drained
- 1 (14 ounce) can fire-roasted tomatoes (do not drain)
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp lemon juice
- 1 Tbsp nutritional yeast
- 1 tsp sea salt
- ¼ tsp crushed red pepper flakes
Optional Ingredients
- Whole-grain pasta of choice (we use gluten-free penne pasta)
- Roasted veggies
- Quinoa flatbread (for dipping)
- Vegan parmesan cheese
- Fresh basil, chiffonade
Instructions
Instructions
- 1. Place the raw almonds (no soaking required) into a high-speed blender and pulse until you reach a fine meal-like texture.
- 2. Add all remaining ingredients into the high-speed blender, except for the crushed red pepper flakes. Pulse until everything is smooth.
- 3. Add the red pepper flakes 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 whole-grain bread. Serve hot or at room temperature.
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