About the Recipe
As this raw, vegan sobrassada takes far less time to make than the original (since we're skipping the charcuterie curing process) you can adapt it to whatever your tastes or to what you have available. Try adding different nuts & spices - works particularly well with Pa amb Oli (a traditional mallorcan bruschetta).
Ingredients
Soaking the sun-dried tomatoes is the only time-consuming element of this recipe, so allow time & prepare ahead.
150g sun-dried tomatoes
½ cup (60g) raw cashews
1 garlic clove
2 tbsp EV olive oil
2 tbsp sweet paprika (smoked paprika also works well, but can be spicy)
1 tsp ground cumin
1 tsp lemon zest
½ tsp Himalayan salt
Preparation
Start by soaking the sun-dried tomatoes in a little water, until just covered, for 20 mins.
Strain the tomatoes, reserving the water.
Place tomatoes, cashews, paprika, olive oil, lemon zest, garlic, salt and cumin in a food processor/blender and pulse until coarsely blended. Scrape the sides of the blender jug down.
If necessary, add a little of the reserved tomato water and blend again until coarsely combined, for approx 60 seconds.
The sobrassada will set in the fridge, but should be spreadable at this stage.
Transfer to your serving dish/ jar/Tupperware container and leave to firm up in the fridge, or serve straight away.
Notes:
Other nuts will work in place of cashews, such as pine nuts or toasted almonds.
Adding spices work very well in this recipe (like chilli, caraway or fennel).