This delicious vegan Romesco sauce is so simple to make and is the perfect dip to accompany our delicious vegan empanadillas.
Vegan Romesco Sauce
Recipe by Demuths Cookery School (www.demuths.co.uk)
- 1 red pepper
- 100g whole blanched almonds
- 6 tbsp olive oil
- 50g white bread, cubed (or use gluten-free bread)
- 3 garlic cloves, peeled and left whole
- ½ tsp flaked dried chilli (or to taste)
- 1-1 ½ tbsp sherry vinegar
- 1 tbsp lemon juice
- ½ tsp sweet smoked paprika
- 2-4 tbsp water
- Salt and pepper
- Preheat the oven to 180C/160Fan/Gas 4.
- Slice the pepper in half, remove the stalk and scoop out the seeds and membrane. Place the pepper cut sides down on the baking tray and place in the oven for approximately 30 minutes or until blackened and wrinkly. Transfer the cooked pepper to a heatproof bowl and cover with cling film. When it is cooled you can easily peel the skin off the pepper and chop.
- Roast the almonds in the oven until golden, which takes about 6-8 minutes, keep checking and stir if necessary so that the nuts colour evenly.
- Heat 3 tablespoons of the olive oil in a large frying pan and fry the bread cubes until they are starting to brown. Add the whole garlic cloves and fry until golden. Be careful the garlic doesn’t burn.
- Chop the almonds, chilli flakes, bread, garlic and red pepper in a food processor until you achieve a coarse paste.
- Bit by bit, add the sherry vinegar, lemon juice, olive oil and paprika to taste and enough water to make a sauce consistency. Season to taste with salt and pepper.