Vegan Sobrasada (Mallorca-Inspired Sausage Spread)

This Vegan Sobrasada is a quick, smoky, savory spread inspired by the traditional sausage spread from Mallorca. Instead of meat, I use sun-dried tomatoes and cashews to create a rich, thick base, then add plenty of sweet paprika, garlic, cumin, and olive oil for that bold Mediterranean-style flavor.

The best part is how ridiculously easy it is. Everything goes into a food processor, gets blended into a thick paste, and that's basically it. Spread it over toasted bread, add it to sandwiches, or serve it with crunchy vegetables.

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Why You’ll Love This Recipe

• Ready in 5 minutes: No cooking required.
• Bold and savory: Sun-dried tomatoes, paprika, garlic, and cumin bring plenty of flavor.
• Rich texture: Cashews and olive oil create a thick, spreadable consistency.
• Completely plant-based: A vegan take on the traditional Mallorcan spread.
• Versatile: Use it on toast, sandwiches, crackers, or vegetables.
• Great for entertaining: Serve it as part of a snack board or appetizer spread.
• Easy to customize: Make it smokier, spicier, or creamier depending on your preference.

What You’ll Need to Make Vegan Sobrasada

• 5.3 ounces (150 g) oil-packed sun-dried tomatoes, drained
• 2 ounces (60 g) raw cashews
• 1 garlic clove
• 2 tablespoons olive oil
• 1½ tablespoons sweet paprika
• 1 teaspoon dried basil
• ½ teaspoon ground cumin
• Pinch of sea salt
• Up to 4 tablespoons water, as needed

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What You’ll Need to Do

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Serves: 4

1. Add the drained sun-dried tomatoes to a food processor or high-speed blender.
2. Add the raw cashews, garlic, olive oil, sweet paprika, dried basil, ground cumin, and a small pinch of salt.
3. Pour in 2 tablespoons of water to start.
4. Blend until the ingredients begin coming together into a thick paste.
5. Stop and scrape down the sides of the food processor.
6. Blend again until the mixture reaches a thick, spreadable consistency.
7. Add the remaining water 1 tablespoon at a time only if needed.
8. Taste the spread and adjust the salt or paprika if you like.
9. Transfer the Vegan Sobrasada to a clean jar or airtight container.
10. Serve immediately, or refrigerate until you're ready to use it.

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Easy Ingredient Swaps

Cashews: Blanched almonds can work, although the texture may be slightly less creamy.

Sweet paprika: Use smoked paprika if you want a deeper, smokier flavor.

Dried basil: Dried oregano works nicely for a more Mediterranean flavor.

Olive oil: Use oil from the sun-dried tomato jar for even more tomato flavor.

Garlic: Roasted garlic can create a milder, sweeter version.

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Some Twist and Tweak Ideas

Add smoked paprika for a more intense smoky flavor.

Mix sweet and smoked paprika.

Add a pinch of cayenne or chili flakes.

Blend in a little lemon juice for brightness.

Add nutritional yeast for extra savory depth.

Use roasted red pepper along with the sun-dried tomatoes.

Add fresh basil.

Mix in a little fennel seed for a sausage-style flavor.

Add black pepper for a little extra bite.

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Some Helpful Tips

Use soft sun-dried tomatoes. Oil-packed tomatoes blend much more easily than dry-packed ones.

Drain them, but don't worry about removing every drop of oil. A little tomato oil adds flavor.

Start with less water. You want a spread, not a sauce.

Use a food processor if possible. It handles the thick mixture more easily than many standard blenders.

Don't overdo the salt. Sun-dried tomatoes can already be quite salty.

Let it rest. The flavors become even better after an hour or two in the refrigerator.

What Is Sobrasada?

Traditional sobrasada is a soft, spreadable cured sausage associated with Mallorca in Spain.

This vegan version isn't intended to replicate the meat ingredient-for-ingredient. Instead, it takes inspiration from the rich texture and strong paprika-forward flavor.

Sun-dried tomatoes provide savory depth and color, while cashews and olive oil create the thick, spreadable texture.

Some Budget-Friendly Tips

Use store-brand sun-dried tomatoes.

Buy cashews from bulk bins if available.

Use oil from the sun-dried tomato jar instead of separate olive oil if you want to reduce waste.

Buy paprika in larger containers if you cook with it often.

If cashews are expensive, replace part of them with sunflower seeds.

Some Serving Ideas

Serve Vegan Sobrasada:

• Spread over toasted baguette
• On crackers
• Inside sandwiches
• In wraps
• With pita bread
• With cucumber slices
• With carrot sticks
• With celery sticks
• On crostini
• As part of a vegan charcuterie board
• Alongside olives
• With roasted vegetables
• Swirled into hummus
• As a topping for baked potatoes

It also makes a very easy appetizer when spread over small pieces of toasted bread.

Great for Quick Snacks and Appetizers

Because there's no cooking involved, this is one of those recipes you can make at the last minute.

Keep a jar in the refrigerator and you've got an instant spread for toast, crackers, wraps, or vegetables.

It also works well as part of a larger appetizer platter when you're serving guests.

Some Storage Tips

Transfer the Vegan Sobrasada to a clean airtight container or sealed glass jar.

Store it in the refrigerator for up to 4–5 days.

The mixture may become slightly firmer when chilled because of the cashews and olive oil.

Let it sit at room temperature for about 10 minutes before serving if you prefer a softer consistency.

Give it a quick stir before serving.

There is no need to reheat this spread.

Final Thoughts

This Vegan Sobrasada is a great little recipe to have around when you want something bold, savory, and spreadable without doing any actual cooking.

Sun-dried tomatoes bring loads of concentrated flavor, cashews add body, and paprika gives the mixture its distinctive color and warm character.

Five minutes in the food processor and you've got a versatile spread for toast, sandwiches, snacks, and appetizer boards.