Cashew Curry Pate

         1 c. cashews

         ¼ – ½ c. unsweetened coconut milk (refrigerated from carton)

         optional fresh or canned coconut water with pulp

         1 t. of ginger / 1 inch piece

         1 t.  Simply Sweet or Seasonal Curry

         2 t. wheat free tamari or coconut aminos

         Soak cashews in water with a generous pinch of salt for 2-4 hours

         Place all ingredients in blender add ¼ c of coconut milk and more if needed

         Blend on low speed until smooth

         Serving ideas: optional garnish w minced cilantro, serve with rice cracker, raw vegetables.

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