Vegan Sobrasada

INGREDIENTS: - 80 gr dried tomato - 50 gr ground almonds - 1 large or 2 small cloves of garlic - Sweet paprika from La Vera (I can't tell you the exact amount, but a couple of spoonfuls not very heaped) - 20 ml of EVOO - Salt and black pepper to taste

Hydrate the dried tomatoes in hot water for a couple of hours. I hydrated them in a bowl with a glass and a half of water. It is important to keep the water from hydrating the tomatoes for later.

Once hydrated, put all the ingredients in the food processor. To give texture, the trick is to add water little by little to achieve the desired creaminess.

Taste for salt, paprika or, if desired, a little more garlic (garlic powder is also useful) and enjoy!