Asparagus with a Creamy Vegan Romesco Sauce

Asparagus with a Creamy Vegan Romesco Sauce


12 oz. jar Roasted red peppers (drained)

3 Whole tomatoes (from a can)

⅔ c. Almonds

½ Lemon (juiced)

⅓ c. Fresh parsley

¼ c. Olive oil

1 ½ tbsp. Farmer Foodie Golden Chedda Cashew Parm

2 Garlic cloves (peeled)

½ tsp. Sea salt

1 Bunch Asparagus (grilled)


  1. Combine all ingredients (except the asparagus) into a high-speed blender: 12 oz. jar roasted red peppers (drained), 3 whole tomatoes (from a can), ⅔ c. almonds, ½ lemon (juiced), ⅓ c. fresh parsley, ¼ c. olive oil, 1 ½ tbsp. Golden Chedda Cashew Parm, 2 garlic cloves (peeled), and ½ tsp. sea salt and blend on high until completely smooth.
  2. Taste and adjust seasoning as desired. 
  3. Grill the rinsed and trimmed asparagus with a light coat of olive oil for 3-5 minutes.
  4. Serve on top of the grilled asparagus and enjoy! 

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