Vegan «sobrasada»
Vegan sobrasada made with sun-dried tomato, cashews, potato and smoked paprika. Eat it cold or warm; it even surprises non-vegans.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 6
Start cookingStep by step, with timers
Posted on Instagram on 21 July 2020 · See the post
Method
- Boil the potato in its skin.
- Soak the cashews and sun-dried tomatoes in hot water for at least 30 min.
- Blend all the ingredients, adding a little of the tomato soaking water.
- Incredibly easy and delicious!😍
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 50 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 135 kcal | 270 kcal | 7 % | |
| Fat | 9.1 g | 18 g | 13 % | |
| of which saturates | 1.4 g | 2.8 g | 7 % | |
| Carbohydrate | 12 g | 24 g | 5 % | |
| of which sugars | 4.2 g | 8.4 g | 5 % | |
| Fibre | 2.3 g | 4.6 g | — | |
| Protein | 3.5 g | 7 g | 7 % | |
| Salt | 1 g | 2.1 g | 17 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Salt: 1 g per serving
Photos
