Dips Spreads & Sauces – FoodWatcher

Homemade Romesco Sauce

Transport yourself to coastal Spain with this Authentic Romesco Sauce! It’s made entirely from scratch with a few simple ingredients and just minutes of your time. Use it as a flavorful dip, sandwich spread, or delicious drizzle for your favorite roasted veggies!

The post Homemade Romesco Sauce appeared first on Sweet Simple Vegan.

Learning how to make your own vegan sauces and dips from scratch is the best way to transform your meals from bland to flavorful in minutes. We love meal-prepping 1 or 2 vegan sauces each week to add a dollop and burst of flavor to all of our meals all week long. Give this homemade romesco sauce a try this week, along with another of our most popular sauces: Fresh Chimichurri Sauce, Vegan Garlic Aioli, Classic Vegan Pesto, and Homemade Hummus!

The Origin of Romesco Sauce

Romesco sauce is a rich, smoky, flavorful Spanish sauce from Catalonia, Spain. It is said to have been developed by local fishermen during the early 20th century as a tasty addition to seafood dishes. Today, the sauce has evolved into a flavorful dip or sauce to be served with an array of foods—roasted vegetables, baked potatoes, protein, crusty bread, and eggy breakfasts.

While many use it to add flavor to meat-based dishes, we’ve found several ways to enjoy it with a vegan diet. Traditional romesco is naturally vegan and is the perfect way to add zing to any meal with a flavor-packed sauce.

fire roasted tomatoes, roasted red peppers, red wine vinegar, garlic, parsley, olive oil, blanched almonds, bread, smoked paprika, salt

Ingredients You’ll Need

Roasted red peppers: Roasted peppers are the base of romesco sauce and infuse the creamy sauce with a sweet and smoky flavor. We opted for jarred roasted red bell peppers to make this recipe quick and easy, but if you have the time, Roast Red Peppers from Scratch!
Fire-roasted tomatoes: Enhances the rich flavor of the sauce with additional smokiness and sweet tomato flavor.
Blanched almonds: Adds a rich, creamy flavor and subtle nutty flavor to the sauce. You can use store-bought blanched almonds or blanch the almonds at home.
Parsley: Freshly chopped parsley balances the rich, sweet, smoky flavors with bright, peppery notes.
Bread: The thickening agent that gives romesco sauce its signature hearty texture. Any hearty, cubed bread of choice will work well. Our No Knead Bread or cubed Fluffy Sandwich Bread would be great!
Garlic: For the best garlicky flavor, use fresh cloves of garlic, but 1/2 teaspoon of garlic powder will work in a pinch!
Red wine vinegar: Adds acidity and brightness to the sauce, balancing the richness and enhancing the overall flavor.
Smoked paprika: Deepens the smoky flavor of red peppers and fire-roasted tomatoes.
Olive oil: 1/3 cup of good-quality olive oil adds a rich, luscious mouthfeel to the sauce and perfect body and consistency.

Equipment Needed

pouring romesco ingredients into a blender

How to Make Spanish Romesco Sauce

Blend until smooth. Add all ingredients to a high-speed blender and blend until the romesco sauce reaches your desired consistency.
Salt to taste. Add more salt as necessary.
Enjoy. Serve as desired or transfer to an airtight container and refrigerate until ready to use.

Serving Suggestions

A fresh romesco sauce can be enjoyed in several ways. We love it spread over a toasted slice of crusty bread, but it’s also delicious as:

A flavorful dip for roasted vegetables, tortilla chips, roasted potatoes, or your favorite crudités.
Spread on your favorite sandwich bread or fresh veggie wraps.
Drizzled over your favorite plant-based proteins like Crispy Tofu, Grillable Veggie Burgers, and Tempeh!
Dolloped on vegan scrambled eggs, it’s perfect for our Chickpea Scramble, Tofu and Vegetable Scramble, Vegan Breakfast Casserole, and Avocado Toast!

blue plate with romesco sauce topped bread

Storage Instructions

Leftover sauce will keep in an airtight container in the refrigerator for up to 1 week. Romesco sauce also freezes beautifully. Transfer to a freezer-safe container or an ice cube tray and freeze, tightly covered, for up to 3 months.

If frozen, allow to thaw completely overnight in the refrigerator. Give it a good stir or re-blend until thick and creamy again, then enjoy!

Recipe FAQs

Can I make this romesco sauce nut-free?

We have not tested a nut-free version of this romesco sauce, but if you’d like to experiment, soaked, drained raw sunflower seeds may work as a good alternative. The flavor will be slightly different, but the raw sunflower seeds will add a similar creaminess and subtle nutty flavor.

Is the romesco sauce served warm or cold?

Romesco can be served warm or cold, depending on your preference. Try both ways to find out how you enjoy it best!

close up of romesco sauce in a bowl with a spoon

More Homemade Sauce Recipes You MAy Enjoy:

Pasta

Easy Roasted Tomato Sauce

Pasta

Roasted Red Pepper Pasta Sauce

Dips Spreads & Sauces

Roasted Butternut Squash and Tomato Sauce

Gluten Free

Easy Homemade Marinara Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Homemade Romesco Sauce Recipe

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Author: Sweet Simple Vegan
Total Time: 5 minutes
Yield: About 3 cups
Diet: Vegan

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Description

Ingredients

1 jar (16 oz) roasted red peppers, drained
1 can (14 oz) fire-roasted tomatoes
1 cup blanched almonds
½ cup cubed bread
⅓ cup olive oil
¼ cup parsley
3 cloves garlic
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
½ teaspoon salt

Equipment

Cook Mode Prevent your screen from going dark

Instructions

Blend until smooth. Add all ingredients to a high-speed blender and blend until the romesco sauce reaches your desired consistency.
Salt to taste. Add more salt as necessary.
Enjoy. Serve as desired or transfer to an airtight container and refrigerate until ready to use.

Notes

Almonds: You can substitute ¼ cup-½ cup of the almonds for hazelnuts or pine nuts.We have not tested a nut-free version of this romesco sauce, but if you’d like to experiment, soaked, drained raw sunflower seeds may work as a good alternative. The flavor will be slightly different, but the raw sunflower seeds will add a similar creaminess and subtle nutty flavor.
Serve warm or cold, depending on your preference.
Storage: Leftover sauce will keep in an airtight container in the refrigerator for up to 1 week.
Freezing: Romesco sauce freezes beautifully. Transfer to a freezer-safe container or an ice cube tray and freeze, tightly covered, for up to 3 months. If frozen, allow to thaw completely overnight in the refrigerator. Give it a good stir or re-blend until thick and creamy again, then enjoy!

Prep Time: 5 minutes
Method: Blender
Cuisine: Spanish

The post Homemade Romesco Sauce appeared first on Sweet Simple Vegan.

The Best Chipotle Cashew Cheddar Cheese Sauce

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.

The post The Best Chipotle Cashew Cheddar Cheese Sauce appeared first on Sweet Simple Vegan.

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect spice! All you need is 30 minutes to make this easy recipe.

a bowl of chipotle cashew cheddar cheese sauce surrounded by crackers and veggies

Get ready for vegan gold my friends. Really – you’re going to want to put this Vegan Chipotle Cashew Cheddar Cheese sauce on EVERYTHING.

animated image of a cracker being dipped into the chipotle cashew cheddar cheese sauce

It’s made using whole foods and is just as versatile as our wildly popular Vegan Nacho Cheese Sauce, but kicked up a notch with the heat of chipotle in adobo. Pair it with your favorite Crispy Potatoes, Baked Potatoes, Tortilla Chips, or anything that needs a drizzle of creamy cheese sauce.

You won’t regret having this vegan sauce waiting for you in the fridge!

potatoes, carrots, garlic powder, onion powder, salt, black pepper, non-dairy milk, nutritional yeast, chipotle pepper in adobo sauce, cashews, lemon juice

Key Ingredients You’ll Need

Yukon gold potatoes: The creaminess of Yukon gold potatoes makes the best vegan cheese sauce consistency. Don’t worry, you won’t taste the potatoes at all!
Carrots: Adds color, a hint of sweetness, and additional creaminess to the sauce.
Raw cashews: Adds richness, creaminess, and a velvety mouthfeel that mimics the smooth texture of dairy cheese sauces. Just make sure to use raw cashews with no additives.
Almond milk: We like to use our Homemade Almond Milk because we find it to be more creamy than store-bought varieties, but feel free to opt for your favorite unsweetened store-bought version.
Nutritional yeast: Adds a cheesy, umami flavor and healthy dose of B vitamins without any dairy! If you’re shopping for nutritional yeast flakes for the first time, look near the spices. Our favorite brand is Bragg’s.
Chipotle pepper in adobo: Many cashew cheddar cheese sauces are plain, but we love the added kick of a chipotle pepper! Depending on your spice preference, you may prefer more or less chipotle in adobo. Don’t be afraid to experiment!
Fresh lemon juice: Adds a bright acidity that balances the creaminess and fats. Apple cider vinegar is a good alternative if needed.
Spices: A simple blend of salt, black pepper, garlic powder, and onion powder tie all the flavors together!

Full measurements are listed down below in the complete recipe card.

Equipment Needed

pouring the chipotle cheddar cheese sauce over roasted potatoes

How to Make Chipotle Cashew Cheddar Cheese Sauce

Boil the potatoes, carrots, and cashews. Bring a medium pot of water to a boil. Once boiling, add the potatoes, carrots, and carrots. Simmer for 20 minutes over medium heat or until the potatoes and carrots are fork-tender and the cashew nuts are softened.
Transfer to a high-speed blender. Once the potatoes and carrots are easily pierced with a fork, drain the excess water and transfer the potato medley to a high-speed blender.
Add remaining ingredients. Add in the unsweetened almond milk, nutritional yeast, chipotle pepper in adobo, lemon juice, sea salt, garlic powder, onion powder, and black pepper. Blend on high until completely smooth.
Serve. Enjoy this vegan cheese sauce while warm or at room temperature, as desired.

Serving Suggestions

What can’t you serve this cheese sauce with?! Add it to any meal that needs a savory, cheesy boost of flavor, or simply enjoy it as an easy appetizer or afternoon snack. If you need ideas, here are our favorite ways to use this creamy sauce:

Dip your favorite tortilla chips, crackers, or veggie sticks,
Drizzle on Twice Baked Potatoes or Broccoli Cheddar Stuffed Potatoes, Roasted Vegetables or steamed broccoli, Nachos, Tacos, or a loaded Vegan Crunchwrap Supreme.
Spread on a piece of toast for easy cheese sandwiches!
Switch up our Vegan Mac and Cheese recipe and use it to make a Chipotle Cheddar-inspired pasta sauce.
Dollop on top of Breakfast Tater Tot Nachos, Vegan Breakfast Burritos, Tofu Scramble, Breakfast Sweet Potatoes, and more!

Make The Best Vegan Chipotle Cheddar Cheese Sauce that is Healthy & Oil-free! #vegancheese #vegancheddar #healthycheese #cheesesauce #superbowl #cheddarcheese #oilfree #lowfat #healthy

Recipe FAQs

Can I make this vegan cheese sauce recipe nut-free?

Yes! Swap the raw cashews with 1/2 cup of Great Northern white beans or cannellini beans and use nut-free plant-based milk. Unsweetened soy milk is a great alternative.

Will any potato work in place of the Yukon gold potatoes?

If you’re out of gold potatoes, swap in another peeled white potato, such as russet.

I don’t have a high-powered blender. Can I make this cheese sauce in a food processor?

A blender is best for making velvety smooth sauces and dips from scratch, but if all you have is a food processor, give it a go! It won’t be as smooth as a blender, but it will be close.

How long will leftover cheddar cheese sauce keep?

Transfer any leftovers to an airtight container, such as a mason jar or glass Tupperware.

Can I freeze this cheese sauce?

We haven’t tested it, but it would likely work well. If you’d like to give it a try, make the cheese sauce as instructed, then allow it to cool completely to room temperature. Transfer to a freezer-safe container, such as a wide-mouth mason jar, and freeze for up to 3 months.
Defrost overnight in the refrigerator, then reheat in the microwave or stovetop.

Quick Tips

Blend until just smooth! Because this cheese sauce contains potatoes, you don’t want to over-blend. Overdoing it will break down the starch in the potatoes and make the creamy texture more gluey and gummy.
Keep it in a condiment bottle. If you plan on using this vegan cheddar cheese sauce as a drizzle for all your favorite savory recipes, invest in a reusable condiment bottle. It will make it real quick and easy to drizzle it on top of everything!
Make sure your milk is unsweetened! Unfortunately, many plant-based milks sold in stores are labeled as unsweetened but still have an oddly sweet, perfume-like flavor. We recommend tasting your milk before adding it to the cheese sauce. If it has that artificially sweet flavor, it will ruin the savory flavor of your sauce.

More Vegan Cheese Recipes You May Enjoy:

Dips Spreads & Sauces

Vegan Nacho Cheese

Appetizers and Sides

Easy Vegan Cheese Fondue (10 Minutes)

Appetizers and Sides

6-Ingredient Cashew Mustard Cheese Dip

Oil Free

Easy Herbed Cashew Cheese Spread

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!