This rich and creamy cashew romesco sauce is nutty, smoky, and adds burst of flavors to any dish. Easy to make, it’s also naturally vegan and gluten-free!
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Say hello to my new obsession: a homemade romesco sauce made with cashews. This simple sauce goes with everything and is a wonderful alternative to a classic pata sauce, or any dip really. My favorite way to serve it: with grilled vegetables and pasta! Learn how to make it from scratch and be ready to wow your next guests!
What is cashew romesco sauce?
You’ve heard of pesto before, but are you familiar with romesco sauce? Unlike its Italian cousin, romesco sauce is originated from the city of Tarragona in Spain, and features some nuts (usually almonds, sometimes together with hazelnuts) blended with garlic and roasted bell peppers (instead of basil in the pesto recipe).
In this version, I replaced almonds with cashews, which makes the romesco sauce even creamier, but feel free to use either almonds, hazelnuts, cashews, pine nuts, or a mix of all of them (some even use pine nuts).
Reasons why you should make this cashew romesco sauce:
- Much cheaper than a store-bought jar with way more flavors ✔
- Cashews are a highly nutritious ingredient ✔
- A vegan & gluten-free spread ✔
- So easy to make! ✔
The recipe ingredients:
- Red peppers. You can use fresh bell peppers and roast them from scratch, or you can use jarred roasted red peppers for a quicker version. Roasted red peppers add some smoky flavors to the sauce.
- Cashews. The classic romesco sauce calls for a mix of almonds and hazelnuts. In this cashew-based version, I obviously replaced them with cashews, raw and unsalted.
- Tomato paste. It’s a quick and simple way to add some sweet flavors to the sauce.
- Garlic. I use 2 medium cloves garlic (or one very large). Garlic adds pungent flavors and brings some character to the sauce.
- Balsamic vinegar. For a delicate balance of sweet and sour. You could also use red wine vinegar or alternatively sherry vinegar.
- Olive oil. The key to make the sauce rich, smooth, and generous!
How to make cashew romesco sauce?
Step 1. Slice red peppers on all sides to get 4 slabs, removing seeds and membranes.
Step 2. Roast red peppers. Place them onto a baking sheet, cut side down, and roast for about 25 minutes or until skin has darkened. Then, transfer to a large bowl, cover with a plate to trap the steam, and let set for about 10 minutes, then peel off the skins, using a little pairing knife. Your roasted red peppers are now ready to use!
Step 3. Add to a blender alongside with the other recipe ingredients.
Step 4. Mix the sauce! Blend until perfectly smooth and creamy, adding a little bit of water if needed.
What does cashew romesco sauce go with?
Romesco sauce is extremely versatile and goes with many possible dishes. You can use it as a sauce, spread or dip for any number of meats, veggies or breads. Here are just a few ideas among others to explore:
- Serve with fish or grilled vegetables.
- Use as a dip with raw vegetables.
- Make it a pasta sauce (cf. this roasted red pepper cashew pasta).
- Serve with a salad instead of a hummus.
- Use with bread, pita, or spread on crostini.
FAQ
Can I use jarred roasted red peppers for a quicker version? Yes, that works too, and on busy days it can really save you up some precious time!
Can I make the sauce in advance? Absolutely! You can prepare the sauce up to 5 days in advance, pour it into a sealed glass jar container and store in the refrigerator.
Other recipes using bell peppers:
- How To Make Roasted Red Peppers
- Roasted Red Pepper Hummus
- French Ratatouille with Burrata
- Grilled Veggie Gyros with Feta-Yogurt Dip
- Mediterranean Vegetable Quiche
- Roasted Red Pepper Tomato Soup
More sauce & dips:
Cashew Romesco Sauce
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 1 jar 1x
- Category: Appetizer
- Diet: Vegan
This rich and creamy cashew romesco sauce is nutty, smoky, and adds burst of flavors to any dish. Easy to make, it’s also naturally vegan and gluten-free!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 red bell peppers*
- ⅓ cup (50g) cashew nuts, raw
- 2 Tablespoons tomato paste
- 2 garlic cloves
- ¼ cup (60 ml) extra-virgin olive oil
- ¼ cup (60 ml) water
- 2 Tablespoons balsamic or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
- Position the bell peppers upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Remove and discard seeds and any membranes still attached to the slabs.
- Place the pepper slabs on the baking sheet, cut side down. Roast for 25 to 30 minutes, or until the tops are blistering and darkening, and the flesh is tender.
- Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set aside and let cool until bell pepper are comfortable to handle, about 10-15 minutes. Then, using a small pairing knife, peel and discard the blistered skin off of each pepper.
- In a blender, place the peppers, olive oil, water, cashews, tomato paste, vinegar, garlic, paprika, salt, and black pepper. Blend until smooth. It’s ready to serve!
Notes
*You can use homemade roasted red peppers or 2 whole peppers from a jar.
Did you make this recipe?
Lastly, if you make this Cashew Romesco Sauce, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
