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Mercedes Minaya Palacios posted an update
Level:
Executive Chef
VEGAN SOBRASADA.
Raw cashew nuts soaked for 4 hours
Dried tomatoes in oil, well drained.
Two teaspoons of garlic powder and paprika to taste and salt.
All this very well crushed and if it is too thick add water, I have used the cashew nuts but only a little.
The texture that everyone likes
The vegan food course is very interesting.
Level:
Executive Chef
SOBRASADA VEGANA.
Anacardos crudos en remojo 4 horas
Tomates secos en aceite bien escurridos.
Dos cucharaditas de ajo en polvo y pimentón al gusto y sal.
Todo ello muy bien triturado y si queda muy espeso añadir agua, yo he usado el de los anacardos pero solo un poquito.
La textura que a cada uno le guste
El curso de comida vegana es muy interesante.
Translated from Spanish
Lana Mihajlović, Judy Keegan and 5 others8 Comments-
Me encanta. Nosotros hacemos una versión con tomate, pimientos del piquillo y harina de almendra y está brutal. Probaré tu receta!! ❤️
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Level:
Scoolinary Team
Se ve súper cremosa y con ese colorcito… ¡dan ganas de agarrar una tostada ya mismo! La mezcla con anacardos y tomates secos suena riquÃsima, y me encantó lo claro que lo explicaste, ¡asà da gusto probar cosas nuevas!
¿La comiste con pan, con crackers o la usás para otra cosa? Cuéntanos cómo la disfrutás vos 😉
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Level:
Executive Chef
Con rebanadas de pan finamente cortadas y doradas al horno
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Level:
Sous Chef
Pues habrá que probarla
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This vegan sobrasada sounds absolutely divine—rich, smoky, and perfectly spreadable! You’ve captured the essence of the traditional Balearic spread while giving it a plant-based soul. The soaked cashews bring that creamy body, and the oil-packed sun-dried tomatoes add depth and umami that mimic the original’s intensity. Garlic powder and paprika? That’s your flavor magic right there.
Using just a splash of cashew water to adjust the texture is such a thoughtful touch—it keeps the flavor concentrated while achieving that luscious consistency “everyone likes.” I can imagine it slathered on toasted sourdough or tucked into one of your qutabs for a fusion twist.
The vegan food course clearly sparked some brilliant ideas.-
Level:
Executive Chef
@judyrusselllive-com-au muchÃsimas gracias por tus bonitas palabras
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Level:
Sous Chef
Love how versatile it is… you can spread it, dip it, or even use it in cooking. The vegan food course really seems to open up so many creative options! 👏
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Level:
Executive Chef
@lanamihajlovic you are absolutely right, this course is open to creation
Level:
Executive Chef
@lanamihajlovic tienes toda la razón , ese curso está abierto a la creación
a year agoTranslated from Spanish
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