Made from cashew nuts, this is a base recipe for a delicious, dairy free pate.Fibro Food Fairy
I developed this recipe when looking for a dairy free, mackerel pate that I could enjoy as a starter or entrée on Christmas day. I will serve it with gluten free, linseed crackers and maybe some celery, but it’s so versatile it’s really up to you!
I have provided both vegan and non-vegan flavour options. Super simple to make, this is a 1 spoon recipe and therefore minimal effort required.
It freezes well and can be made in large batches to use when required.
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Soya free
- Refined sugar free
Fibro Food Fairy
Made from cashew nuts, this is a base recipe for a delicious dairy free, pate.
- For the pate base:
- 160 g cashew nuts, preferably organic
- 2 teaspoons lemon juice
- ½ teaspoon salt
- pinch of black pepper
- 60 mL water
- Optional Flavours: *see Fibro Food Fairy Tips
- Tinned mackerel in olive oil or tomato sauce
- Sun-dried tomato paste (free from additives and preservatives)
- Olives, blended first with a little olive oil then stirred through the pate base
- Vegan cheese, add 1 teaspoon nutritional yeast
Soak the cashew nuts in double their volume of water for 2-4 hours or until they have absorbed least half of the water and look nice and plump. Drain and thoroughly rinse the cashew nuts under a warm tap.
Transfer the nuts to a food processor and add the lemon juice, salt, pepper and optional flavours. Pulse for a minute or so to combine. Gradually add the water and process until smooth. If the pate seems to thick add a little more lemon juice or water until you reach your desired consistency. Taste and adjust the seasoning accordingly.
FIBRO FOOD FAIRY TIP: if adding an optional flavour as listed above omit the salt until you have tasted the blended pate. Some of the flavours will be naturally quite salty and so you may not need to add any additional seasoning.