Carrot & Cashew Pate

2 medium carrots, chopped
1 cup cashews (approx 100g)
2 tsp fresh ginger, chopped
5 tsp fresh lemon juice
2 tsp soy sauce or tamari
4 tsp extra virgin olive oil
2 tsp chopped parsley
sea salt to taste
  1. Blend all ingredients parsley in a blender until a smooth paste forms, scraping down the sides periodically.
  2. Now add the parsley and pulse to mix it in.
  3. Serve wtih crudites, or toasted flat bread, on rustic crackers or with salad
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