Vegetarian sobrasada
Serves : 8 people
Preparation : 10 minutes
Ingredients
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10.6 oz of dried tomatoes
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6.3 oz of cashews
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2 teaspoons of La Vera paprika (smoked paprika), or, if unavailable, sweet paprika
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2 pods of garlic
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2 ¾ fl oz of olive oil
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salt and pepper
Instructions
Soak the sun-dried tomatoes in a bowl of warm (but not boiling) water for 20 minutes.
Drain them and reserve the soaking liquid.
Place the tomatoes, paprika, garlic, and cashews in the food processor bowl.
Add the oil, and process until you have a smooth paste.
Adjust the consistency of your plant-based sobrasada by gradually adding the soaking liquid from the sun-dried tomatoes.