SOBRASSADA

Sobrassada is a spread from Spanish cultural heritage, traditionally made from meat. I'm sharing a plant-based version that you can confidently prepare for parties as a dip for vegetable sticks or bread, or simply to enhance your lunch or dinner alongside salads. This spread is rich in flavor, elevating your meals or gatherings to the level of a luxurious restaurant experience.

Ingredients

• 100 g sun-dried tomatoes (I use the ones without oil)

• 1/2 clove of garlic

• 100 g of cashews

• Spices: sweet paprika powder, smoked paprika powder, salt

• A little water to help blend everything together. You can also use water to adjust the texture.

Instructions

I soak the cashews overnight. I use sun-dried tomatoes without oil, so I also soak them in water for a couple of hours beforehand.

Next, I put all the ingredients into a blender and blend everything well. I adjust the texture of the dip by varying the amount of water - more water makes it thinner, while less water gives it a thicker consistency.

I serve the dip with bread, vegetable sticks or salads.

BON APPETIT!