Carrot Cashew Pâté

by kara on October 21, 2011

This recipe wowed me when I tried it at a birthday party over the summer.  I was thrilled to discover that it was from Jenny Breen, a friend I met through another friend.  If you don’t have Jenny’s cookbook, “Cooking Up The Good Life,” I suggest you purchase it.  The cookbook is full of healthy, easy, and incredibly delicious recipes that are certain to make your body feel good. The best part about the cookbook is the emphasis on welcoming kids to participate in preparing meals in the family kitchen.   To learn more about Jenny, you can also check out her blog, Good Life Cooking.  She’s currently living in Argentina with her family for a year.  How awesome is that?

I served this appetizer with raw veggies, crackers,  and sliced French bread.  It would be a great alternative to hummus on sandwich or wrap.

Carrot Cashew Pâté

Recipe from “Cooking Up The Good Life,” Jenny Breen and Susan Thurston, 2011

3 cups carrots, chopped

1 cup  unsalted cashews

2 cloves garlic

1/2 Tbsp. miso paste

1 tsp. celery seed

1/2 tsp. Kosher salt



Steam carrots in a pan with 1/2 to 1 cup of water until very soft.  Drain the carrots (reserving 1/2 cup of the liquid).  Set aside.

In a food processor, chop the cashews and garlic cloves.  Add the miso paste, carrots, celery seed, and Kosher salt.  Add the reserved 1/2 cup liquid a little at a time.  Puree the mixture until it is well blended, scraping the sides several times to combine ingredients.

{ 2 comments… read them below or add one }

rita dichtel July 6, 2012 at 6:48 pm

do you use roasted or raw cashews? Just wondering? thanks, rita

kara July 8, 2012 at 4:10 pm

Hi Rita,
I think I did use raw cashews.

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