Vegan Sobrasada
A recipe for vegan sobrasada made with sundried tomatoes. Please note it does need to rest overnight for everything to properly meld together and won't be as good on day one.
Equipment
- small food procesor
Ingredients
- 200 gr sundried tomatoes from oil
- 70 gr finely ground almonds
- 2 t sweet (smoked) paprika powder
- 1 t spicy (smoked) paprika powder
- 100 ml olive oil
- 1/2 t ground cumin
- 1 t garlic powder
- 1 T maple syrup or honey
- salt and pepper
Instructions
- Roughly chop the sun dried tomatoes before placing them in your small food processor with all the other ingredients.
- Blend until not completely fine, you want some texture left.
- Place in a clean jar with a lid and cover in olive oil and leave in fridge overnight before first use so the ground almond can really soak up the flavors and fat.
Notes
- The original recipe uses blanched almonds and then grinds them, but store-bought works fine for me.
- The original recipe also used sun dried tomatoes sans oil, and soaks them for 2 hours in hot water first. I skip this step by buying sun dried tomatoes in oil, but you know... options.
- I do recommend you chop up the sun dried tomatoes a bit before adding to the food processor as they tend to stay too course when you skip this step.
- I do not know how long this vegan sobrasada keeps, I've kept a jar for up to 2 weeks and it was fine, the flavor just intensifies and gets a bit spicier. Just make sure you keep it covered with oil.