Carrot Cashew Pate

For years I have loved a carrot cashew dip that I first bought while we were visiting Maui.  I would dish out the 7 or 8 dollars for the little container knowing that it would be super simple to make on my own. I just never took the time… until last night.  I stumbled upon a recipe for it in, “But I Could Never Go Vegan” by Kristy Turner.  I seem to be all about dips and sauces lately and although I could never get sick of hummus, this is a nice alternative.  It is much less common too, which will add to the “wow” factor when you serve it as an appetizer or take it to a party.

The ingredients are healthy and simple and it tastes amazing on crackers or spread on celery, my second favourite vegetable after kale. 🙂

Today is my birthday and as usual it’s all about the eating!  Last night a friend dropped off delicious vegan cupcakes with sprinkles on top and this morning, my family gave me flowers and chocolate cupcakes.  I just returned home from lunch out with friends at the Central Kitchen and Bar where I feasted on their “Viva La Vegan” Burger (finally!).  It’s a tiny little place that I have tried twice to get it to but it has been packed, so I guess third time’s a charm!

I got the cutest card from a fellow plant-based friend.  It’s so cute I had to post it here.

So, next time you are invited out and you don’t want to bring hummus for the 10th time, bring Carrot Cashew Pâté!!  It’s a winner.

Carrot Cashew Pate

Print

Serves: makes 2 cups Prep Time: 10 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup raw cashews (soaked for at least 1 hour, discard water)
• 1 cup grated carrots
• 2 tablespoons Braggs Aminos, or soy sauce
• 1 teaspoon lemon juice
• 3/4 teaspoon white miso (fermented soybean paste- so good!)
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• salt and pepper to taste (about 1/4 teaspoon of each)

Instructions

1. In a food processor, combine the cashews and carrots and process for about one minute, stopping to scrape down the sides as needed.
2. Add the rest of the ingredients and process until smooth.
3. Scoop into two 250 ml bowls, or one larger bowl if you plan to serve it all at once.  Either line with parchment paper or spray the bowls with olive oil.
4. Chill for an hour or so before serving if you can wait that long!  It helps the flavours fully marry.
5.  Flip bowls upside down allowing the dip to release.  You may need to loosen the edges with a knife.  Serve with veggies, bread or crackers.

If you don't have miso and you are wondering if you should bother buying it, do it!  You will find as you cook more plant based you will use it more. It has a umami (means deliciousness in Japanese) flavour and lasts forever in the fridge.  

www.thevibrantveggie.com

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