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Whole Food Plant Based Gingery Carrot Cashew Paté

No oil / No gluten / No soy.

Author Molly Patrick of Clean Food Dirty Girl


  • 2 cups carrot 315g, chopped into large pieces
  • 1 cup cashews 135g, soaked in water for at least 1 hour
  • 1/4 cup tahini 50g
  • 1/4 cup lemon juice 59ml
  • 1 tablespoon peeled and grated ginger 15g
  • 1/2 cup cilantro packed /10g, stems and leaves
  • 1/2 teaspoon salt 4g


  1. Place the carrots in the food processor and process until there are no big chunks.
  2. Drain the cashews and place them in the food processor, along with the tahini, lemon juice, ginger, cilantro and salt.
  3. Process until mixture is completely smooth, about 3 minutes.
  4. Add salt to taste if needed.