Carrot-Cashew Pate


Carrot-Cashew Pate

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March 29, 2017

Carrot-Cashew Pate


3 cups carrots, chopped

1 cup unsalted cashews

2 cloves garlic

1/2 tablespoon miso paste

1 teaspoon celery seed

1/2 teaspoon salt

Optional: Carrots, cucumber slices, bell pepper slices, sugar snap peas to use the spread on.


1Cook the carrots in a steamer set over water until they are very soft. Drain (reserve 1/2 cup of the cooking water) and set aside.

2 In a food processor, chop the cashews and garlic.

3 Add the miso paste, carrots, celery seed, and salt.

4 Add the reserved water a little at a time.

5 Puree until well blended and creamy. You may need to pulse this mixture in the processor and scrape several times to capture all the small carrot pieces that get missed. Or, just leave them- they can be a fun sweet surprise.

6 Use on crackers, toast, bagels, vegetable sticks, chips, or fresh baguette slices.