Vegan Sobrasada

A Creamy, Smoky Mediterranean-Inspired Spread

Inspired by the traditional Mallorcan sausage but made entirely from plants, this Vegan Sobrasada is smoky, rich, and absolutely delicious. Made with dried tomatoes, cashews, and paprika, it delivers a deep umami flavour and creamy texture that’s perfect for spreading on bread, crackers, or roasted veggies.

It’s savoury, protein-rich, and ideal for those looking for a satisfying vegan alternative to charcuterie.

Kitchen Tools

• Hand blender or food processor

• Bowl for soaking

Ingredients

• 100 g / 3.5 oz dried tomatoes

• 60 g / 2 oz raw cashews

• 1 teaspoon paprika (smoked or sweet, to taste)

• 60 ml / 2 fl oz olive oil

• Salt and black pepper, to taste

Instructions

1. Soak the tomatoes: Place the dried tomatoes in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

2. Remove seeds: Once soaked, cut the tomatoes open and remove the seeds if desired. Reserve some of the soaking water.

3. Combine ingredients: Add the tomatoes, cashews, paprika, olive oil, and a splash of the reserved tomato soaking water to a blender or food processor.

4. Season and blend: Add salt and pepper to taste. Blend everything until smooth and spreadable, scraping down the sides as needed.

5. Chill and serve: Transfer to an airtight container and refrigerate. The flavours will develop further as it chills.

   
   

Serving Ideas

• Spread over rustic toast or baguette slices

• Add to a vegan tapas board with olives and roasted peppers

• Stir into pasta or grain bowls for a flavour boost

• Use as a filling for wraps or stuffed mushrooms

Storage

Refrigerate in a sealed container for up to 5 days.

This Vegan Sobrasada captures the essence of a Mediterranean classic with none of the meat—just bold flavour, smooth texture, and plant-based goodness in every bite.