Cashew, Basil- Arugula Paté

  

March 7, 2018

This recipe is equally good as a Tasty Snack can be used as dip, spread or for pasta. Try and enjoy your homemade Vegan Paté with crackers and veggie sticks.

  • Prep: 40 mins
  • Cook: 15 mins

Directions

1Soak the cashew in filtered water (enough to cover the cashew) overnight or minimum of 7 hours with 1/2 tsp. of salt. *note that soaking nuts and seeds helps removes enzymes called phytates that hinder vitamin and mineral absorption.

2Rinse the soaked cashew well with water.

3Roast the cashew on a pan (medium heated). Add 4 tbsp. VCO and chopped garlic for 10 to 15 minutes.

4Add the sea salt, wine vinegar and coconut sap. Continue roasting for 2 minutes.

5Cool the ingredients down.

6Assemble your Misso Multi Slow Juicer for grinding/mincing.

7Process the basil and arugula alternately with the roasted cashew.

8Mix well your processed ingredients and serve.

Ingredients

1 cup Cashew

1 cup Basil Leaves

1 cup Arugula

1 tsp Salt

2 tbsp Coconut sap

3 Garlic cloves

4 tbsp Coconut oil(VCO)

1 tbsp Wine Vinegar

1 tsp Lemon juice

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