Very good to all! I come with the use recipe that I taught you on Instagram I bring you this < strong>vegan sobrassada cake with base potato and bechamel sauce, served in small individual clay pots.

I developed this recipe to take advantage of a pot of homemade vegan sobrasada that I had prepared. It came out more than I expected! And I thought there were many creative ways to use it rather than just eating it on toast or sandwiches.

Ingredients

2 medium potatoes
2 tablespoons of wheat flour
200- 250 ml of unsweetened soy milk
Oil of olive
Black pepper
Nutmeg powder
Salt

For the vegan sobrassada:
200 gr cashews (can be salted or natural)
115 gr of tomatoes dried in their oil
1 tablespoon sweet paprika
1/3 tsp. small hot paprika
1 clove of garlic
1 pinch of salt
1 small teaspoon of Oregano

Step by step

  1. Peel and cut the potatoes into approximately 0.5 cm slices.
  2. Cook them in a pot with plenty of water, until we can easily pierce the potatoes with a fork. Don’t leave them too soft because the ideal is for them to retain a bit of texture and, remember, they’ll go in the oven later.
  3. Meanwhile, we’ll prepare the vegan sobrassada. To do this, we put all the ingredients for the sobrassada in a food processor, food processor or container to grind all the ingredients for the sobrassada with a hand blender. Blend for several minutes until there is a smooth cream, without pieces of cashew.
  4. When it is ready, you can taste it and add more oregano, paprika, garlic or salt, to taste. I have given you the exact amounts for my taste 🙂
  5. When the potatoes are ready, drain the water and place them at the base of our clay pots.
  6. Above , spread a generous layer of sobrassada (approx. 0.5 cm).
  7. Add a drizzle of olive oil and a pinch of salt on top.

  8. Leave the pans aside and prepare the vegan bechamel. To do this, in a pot we pour 200 ml of soy milk without sugar,  1/3 teaspoon of nutmeg, 1 splash of olive oil, two pinches of salt and a pinch of black pepper.
  9. Beat well and add 2 tablespoons of wheat flour. You can sift the flour with a fine sieve if you want to avoid lumps.
  10. Turn on medium heat and beat with the whisk, until little by little the flour mixes with the milk without leaving any lumps. If you still have lumps, you can pass the hand blender.
  11. We beat until the vegan bechamel begins to thicken. If you find it thicker and you prefer it lighter, add another 50 ml of unsweetened soy milk like me.
  12. Once it is creamy, turn off the heat.
  13. We place the bechamel on top of the vegan sobrassada cake and bake it at 180 gr on top, until the bechamel is lightly browned.
  14. Remove, add a drizzle of olive oil and a pinch of salt… And ready to serve!
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