Vegan Sobrasada (Sun-Dried Tomato Pâté)

Vegan sobrasada is a surprising, ethical, and healthy alternative to traditional cured meat. Its main base is dried dehydrated tomatoes, which provide incredible flavor intensity and a remarkably meaty texture. Unlike the original version, this recipe is completely free of animal-based saturated fats and cholesterol, and is rich in powerful antioxidants such as lycopene. When seasoned with Bonsalt, we achieve that characteristic "cured" note without adding sodium, protecting your cardiovascular health and helping prevent fluid retention.

Estimated time: 15 minutes (plus hydration)

Difficulty: ⭐

Servings: 1 jar (approx. 250g)

Ingredients

• 100g dried tomatoes (dehydrated, not in oil)

• 60g natural cashews (previously soaked for 2 hours)

• 1 teaspoon La Vera paprika (sweet or bittersweet)

• ½ teaspoon hot paprika (optional)

• 1 small garlic clove (without the germ)

• 1 teaspoon dried oregano

• 1 pinch ground cumin

• 3-4 tablespoons extra virgin olive oil (EVOO)

• 1 teaspoon Bonsalt

• Tomato soaking water (as needed)

Nutritional Analysis and Total Macros

Understanding what we eat is essential. Here is the nutritional breakdown per 30g serving (approx. two tablespoons):

Professional Step-by-Step Preparation

1. Hydration: Soak the dried tomatoes in hot water for about 20-30 minutes until tender. Drain, but reserve the soaking water. The cashews must also be hydrated (at least 2 hours in cold water).

2. Technical base: In a food processor or powerful blender, add the hydrated tomatoes, the drained cashews, and the garlic clove.

3. Flavoring: Add the sweet paprika, hot paprika, oregano, and cumin.

4. Seasoning: Add the teaspoon of Bonsalt

5. Emulsifying: Start blending while slowly pouring in the extra virgin olive oil in a thin stream. If the mixture is too thick or difficult to blend, add a couple of tablespoons of the tomato soaking water until you get the spreadable sobrasada texture.

6. Flavor adjustment: Taste and adjust with more paprika or Bonsalt if needed.

7. Resting: Store in a glass jar in the fridge. The flavors intensify after a few hours.

Nutritionist Tips

This plant-based sobrasada is an excellent source of magnesium (thanks to the cashews) and vitamin C. By using Bonsalt , we eliminate the excess salt that this type of intense pâté usually has, making it an ally for people with hypertension. The lycopene in dried tomatoes is much more bioavailable than in fresh ones, which boosts its protective effect against cell damage.

It’s the perfect appetizer to enjoy on a slice of whole-grain toast, shared with friends or family in a 100% healthy way!