Carrot Pâté | Easy & Oil-Free

Let’s talk about spreads. No, not the ones you lay out for brunch—though this could easily be the star of one. We’re talking about the kind you slather onto crackers, tuck into wraps, or sneak straight from the spoon (no judgment here). Our Carrot Pâté is bright, zingy, creamy, and totally plant-powered. It’s what hummus dreams about being when it grows up. 

What’s inside 

Carrots: It’s in the name, right? You may not think “carrots” when you think of smooth, flavorful spreads, but trust us, these naturally sweet veggies are the heart of this fresh and yummy dish.

Cashews: Cashews are the source for most of the creamy, dreamy richness in this one. Simmering them in hot water for 10 minutes softens them up enough to ensure a smooth pâté. Soaked sunflower seeds are a good substitute if you don’t do cashews.

Cilantro: Adding a handful of cilantro dials up the fresh yumminess. If you don’t like cilantro, you can substitute with fresh parsley for a different zing.

Ginger: Peeled and grated fresh ginger root gives this pâté a bit of a bite and enhances the natural flavors of the other ingredients.

How to make Carrot Pâté

Get your cashews soaking and then chop and prep the rest of your ingredients.

Grab your food processor, fit your S-shaped blade into the bowl, and add your chopped carrots. Pulse until the carrots are minced and no large chunks remain. No need to remove the carrots when you’re done.

Drain your cashews (discard the soaking water) and then add them to the processor bowl along with the remaining ingredients.

Process until everything is creamy and smooth, scraping down the sides of the bowl as needed. Depending on your food processor, this may take about three minutes.

Using a clean spoon, taste your pâté for seasoning.

That’s it! No baking, no roasting, no complicated wizardry—just process and you’re golden.

How to eat it (besides with a spoon) 

The Carrot Pâté keeps well in the fridge for about 5 days, though ours rarely makes it past the second day. It’s one of those “let me just taste it again” situations…followed by five more tastes, and suddenly half the bowl is gone. Oops.

Here are our favorite ways to enjoy this one:

• As a dip for crackers or veggies like cucumbers
• Spread on toast and topped with avocado slices
• Added to plant-based grain bowls or salads
• Smeared into collard wraps or sandwiches for an extra layer of flavor
• Use as a spread on gluten-free Buckwheat Bread
• Eating it at midnight in our pajamas because we can

Give it a try, share it with a friend (or don’t), and let this cheerful little spread brighten your plate. Then let us know how you liked it in the comments below.

Here’s to quick, healthy snack options that taste like sunshine and good vibes.

Xo 
Team Dirty