Author: story of a kitchen (mildly changed from the recipe from the Six Hungry Feet blog -- https://sixhungryfeet.com/sun-dried-tomato-pate-vegan-sobrasada/)
Recipe type: Appetizer
Prep time:
Total time:
Ingredients
100 g sun-dried tomatoes (dry ones, not the oil-packed) - I often use 85g instead because that’s the size of the package I buy. Also, check to see if there’s added salt. You may need to rinse well before using, if so.
70 g cashews, soaked for 20-30 min
1 tablespoon pine nuts, toasted
100 g roasted red sweet pepper
1 garlic clove, chopped
20 g extra virgin olive oil
2 teaspoons sweet paprika
pinch of black pepper
salt to taste
Instructions
Soak the tomatoes in warm water for 30 minutes while soaking the cashews.
Drain the tomato water (save it for another recipe - makes a great soup broth). Drain the cashew water (meh to save).
Add the soaked sun-dried tomatoes in a blender or food processor.
Add the rest of the ingredients and blend well, for a smooth consistency.
Check for salt and pepper needs, and adjust.
Eat as a dip with raw vegetables or stir into warm plant milk for a plant-based pasta sauce. Store in the refrigerator.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/sun-dried-tomato-pate/