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This rich and creamy cashew romesco sauce is nutty, smoky, and adds burst of flavors to any dish.

Cashew Romesco Sauce

  • Author: Delphine Fortin
  • 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!


  • 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


  1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


*You can use homemade roasted red peppers or 2 whole peppers from a jar.

Keywords: Cashew Romesco Sauce