Truffle Cashew Pate is so easy to make and so elegant to serve at any occasion. Mmmmmm factor guaranteed! Perfect for gatherings, nutritious, satisfying and full of healthy oils and protein to support the immune system during the Winter Season. Truffle Cashew Pate pairs nicely with carrot sticks, crackers or served on my favorite sour dough toast alongside vegetable soup.
1 c. Raw Cashews soaked (see variation)
1 c. Raw Pumpkin Seeds
1 c. Purified Water and additional 1-2 Tablespoons if needed
1/4 c. Nutritional Yeast
1/4 c. Raw Hemp Seeds
2 T. Virgin Olive Oil
1 t. Temple Taste Harvest Masala 
1/2 t. Black Truffle Salt
2 t. Lemon juiced
Optional: Add a few drops of Truffle Oil for richer flavor. or a pinch more of Truffle Salt if desired

Soak 1 cup raw cashews and 1 cup raw pumpkin seeds in water for 2-6 hours in 2 cups of purified water and 1/2 teaspoon vinegar. Rinse and drain the water placing the cashews and pumpkin seeds in a blender with 1 cup fresh purified water, 1/4 cup Nutritional Yeast, 1/4 cup Raw Hemp Seeds, 2 Tablespoon Virgin Olive Oil,
1 teaspoon Temple Taste Harvest Masala with 1/2 teaspoon Black Truffle Salt and 2 teaspoons lemon juiced. Turn the blender on low increasing the speed to high to create a smooth and creamy texture. Serve immediately or store in sealed container for later use.

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