Garlic & Herb Cashew Pâté

A flavourful vegan cashew pâté or ‘cheese’ that’s easy to make—dairy free and no added oil. With a texture that’s firm enough to slice but soft enough to spread, it’s delicious served on bagels, crackers or celery. Shown here served with our amazing 5 Seed Crackers!

Many health foods and vegan alternatives are hard to find without single use plastic packaging.  Why not make your own and give this recipe for cashew pâté a try? And the good news is, 10 of the 12 ingredients are available from The Green Gram!

Ingredients

• 60g cashews

• 1 tsp basil

• 1 tsp oregano

• ¼ tsp garlic granules

• ½ tsp salt

• ½ tsp cornflour

• 3 tbsp nutritional yeast

• 1 tbsp apple cyder vinegar

• 1 tsp maple syrup

• 1 cup water

• 1 ½ tsp agar agar powder

• Oil to brush the ramekin

Method

• Soak the cashews in hot water for 1 hour

• Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, cornflour, nutritional yeast, vinegar, maple syrup and half the water.

• Process for 1 minute and set aside

• In a saucepan combine the rest of the water and agar agar powder. Add the cashew cream and bring to a boil stirring constantly

• Pour into lightly oiled ramekins, allow to cool and refrigerate at least 2 hours

• Remove by turning upside down onto a board

  
  

Delicious sliced and served with bagels, crackers or celery. Try substituting the seasonings for different flavour combinations - we like the smoked paprika version!

Cashew Pate.pdf

Download PDF • 189KB