Temple Taste Curry Cashew Pate is an enriching protein source that serves as an appetizer, accompaniment to soup or as a spread for veggie wraps. This quick and easy to make Vegan pate can be accompanied with rice crackers or sliced vegetables like cucumber, jicama and heirloom carrot sticks. Everyone loves this recipe and it presents elegantly in a veggie wrap with sliced and grated vegetables, wrapped in a lettuce leaf or an almond flour or Coconut tortilla.  Low in carbohydrates and packed with protein and good oils makes this recipe perfect for any meal.

2 c. raw cashews (soaked)
3/4 c. coconut milk canned whole fat add 2-4 Tablespoons more if needed
1 T. coconut aminos
1 T. Temple Taste Simply Sweet Curry or any of our Seasonal Curries
2 t. fresh ginger (1-1.5 inch of root)
1 t. rice vinegar
¼ t. real salt
dash of cayenne

Soak 2 cups of raw cashew in 3 cups of water with 1 teaspoon of vinegar for 6-8 hours. Drain the cashews and place in blender with the following ingredients: 1 cup coconut milk, 1 Tablespoon coconut aminos, 1 Tablespoon Temple Taste Simply Sweet Curry, 2 teaspoons fresh ginger about 1.5 inches, 1 teaspoon rice vinegar, ¼ teaspoon real salt and a dash of cayenne.
Turn the blender on low initially, slowly increasing the speed to high until the consistency is smooth and creamy. If necessary stop the blender and use a spatula to scrape the sides to get all of the mixture blended evenly. And add more coconut milk if the mixture is too thick.

Directions for Wraps:
Place your choice of wrap on a cutting board. Spread 1/4 cup of pate on the wrap and then add lettuce or a handful of salad, sliced avocado and cucumber, grated heirloom carrot or sweet potato a bit of chopped red onion and cilantro or any other veggies that you would like into the wrap. Perhaps a bit of mustard or a dash of cayenne added to the mix too. Firmly wrap it all up and then take another couple of teaspoons of pate on the edge to seal it. Cut in half for serving or leave whole if you are traveling.

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