Carrot and Cashew Pâté
This carrot and cashew pâté is a blend of creamy cashew nuts, naturally sweet carrots, and fresh-tasting seasonings like garlic and ginger.
Our vegan carrot and cashew pâté is ideal as a starter or kept in the fridge to use as a quick vegan snack.
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For such a fine-looking vegan starter, no one will have guessed it took such little effort. The soaking time for the cashews and the chilling time for the pâté make this recipe time deceptively long because the preparation for the carrot and cashew pâté is just 5 minutes.
Yes, 5 minutes! It’s quick and easy to blend the soaked cashews and the rest of the ingredients and spoon the luxurious pate into ramekins.
Once it’s chilled you can serve it with micro salad and crackers.
Total Time: 2 hours 5 minutes
Prep Time: 5 minutes, plus soaking and 2 hours chilling time
Servings: 4
Rating:
Total Time: 2 hours 5 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 35 35 grams cashew nuts
- 75 75 grams carrots, chopped
- 13.75 13.75 grams light tahini
- 0.25 0.25 juice of unwaxed lemon
- 0.5 0.5 tsp finely chopped ginger
- 0.25 0.25 large garlic clove, crushed
- 0.125 0.125 tsp sea salt
- 0.5 0.5 Tbsp chopped fresh coriander leaves
- To serve:
- 12.5 12.5 grams microsalad leaves
- 2 2 vegan mixed-seed crackers,
Method
- Soak the nuts in a large bowl of cold water for at least 4 hours, or overnight if you have time. Drain thoroughly.
- Place all of the ingredients, except the fresh coriander leaves, in an electric food processor or blender. Process until you have a smooth mixture.
- Stir the coriander leaves into the mixture and spoon into four 8-cm/3¼-inch round ramekins. Cover with clingfilm and chill for 2 hours before serving.
- Serve the individual pâté portions with the crackers and micro salad leaves so people can assemble the snack themselves.
If you enjoyed this carrot and cashew pâté, you’ll also love this easy walnut pâté recipe!
