Enjoy this protein-rich vegan paté as a spread, dip, or eat it by the spoonful! Pair it with your favourite artisanal breads or crackers.
Ingredients
- 2 cups cooked white beans*
- 1 cup cashews, soaked in water overnight
- 2 cloves garlic
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp dijon or grainy mustard or ¼ tsp dry
- 1 tbsp fresh rosemary
- Black pepper to taste
- Sea salt to taste
To prepare beans
Soak beans at least 4 hours to overnight. Cook with 3 cups water to 1 cup beans, for 45 minutes. Use roughly 1 cup dry to obtain 2 cups cooked.
Instructions
- Drain cashews and discard water.
- Blend ingredients in food processor.
- Add remaining ingredients and blend thoroughly, adding sea salt and pepper to taste.
