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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


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