Carrot Cashew Paté

 

Makes about 1 ½ cups

Ingredients:

• 2 Tbs. margarine
• 1 small Onion, sliced
• 1 clove pressed or minced Garlic
• 2 cups Carrots, thinly sliced
• 2 cups Carrots, thinly sliced
• ½ tsp. Curry Powder
• ¾ tsp. salt
• 2/3 cup Water
• ¾ cup roasted, salted cashews and ¼ cup chopped cashews
• ½ to 2 tsp. salad oil

Directions:

1. Melt margarine in a skillet
2. Add onion and garlic and sauté until onion is soft.
3. Add carrots, curry powder, salt and water
4. Cover tightly, cook on medium heat, stirring occasionally for 6-8 minutes, until carrots are tender.
5. In a blender or food processor add ¾ cup roasted, salted cashews and process until finely ground, then gradually add ½ to 2 tsp. salad oil, until creamy and smooth.
6. Add carrot mix (don’t put in too much of the excess liquid from the pan) and process until smooth.
7. Stir in ¼ cup chopped cashews.
8. Serve at room temperature with crackers/raw veggies