Vegan pate can be really fun and versatile. Look at me being a big vegan geekazoid, having fun with vegan pate!
But seriously, for people who are vegan or for people who just like to eat vegan food when it’s done right , it’s always nice to find a recipe that’s different and allows for our culinary mind to get creative.
This is a great base recipe to experiment with.
Spread it on pizza, enjoy it as a dip, put it on a sandwich instead of mayo, layer it in lasagna, go crazy with it and have fun!
It’s easy to make and super yum.
Beet, Fennel & Lime Pate
Beet, Fennel and Lime Pate
- 2 small carrots 1/2 cup / 75g, chopped into pieces
- 1/2 of an average size beet 75g, chopped into quarters
- 1 small fennel bulb use the bottom bulb part
- 1 cup cashews 135g, soaked in water for at least 10 minutes
- 1/2 teaspoon sea salt 4g
- 1 tablespoons water 15ml
- Juice from 1 lime about 2 teaspoons
Place the carrot, beet and fennel into your food processor and process until there are no more big pieces of veggies, about 30 seconds to 1 minute.
Add in cashews, sea salt, water, and lime juice and process until totally smooth, about 3 minutes.
You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
Chill for at least 20 minutes
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