Peppercorn Cashew Pate

A delicious vegan snack option

Posted by Sarah L.

About

I based this recipe on a raw dip my mom buys. But at $5 for a small tub, it’s not very economical. This dip is a fraction of the cost and a bit more robust in flavour. As usual I couldn’t resist adding a few ingredients to amp up the taste. It’s slightly cheesy and a bit spicy from the peppercorns. Plus, it offers a nice boost of protein, which will help keep you full.

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You Will Need (9 things)

  • 300 g raw Cashews soaked for at least 1 hour
  • 1 cup Nutritional Yeast
  • 1 cup Water
  • 1 tsp Peppercorns
  • 3 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Tamari (or soy sauce)
  • 1 tsp ground Nutmeg
  • 1 tsp Mustard Powder

Steps (1 step, 10 minutes)

  1. 1

    Puree everything in a blender until smooth. Serve with your favourite crackers, chips, and crudités, or use as a spread on sandwiches.