Carrot Butter Pate: http://www.vegancookingwithlove.com/2014/01/carrot-butter-pate/
Source: http://www.peta.org/recipes/sage-s-carrot-butter-pate/ - Adapted
Yield : 3 cups
1 lb. carrots, peeled and thinly sliced
3/4 cup macadamia nuts or raw cashews (that you've soaked overnight or boiled for 7 minutes)*
1/2 cup safflower or canola oil (any neutral flavored oil will work)
2 tablespoons maple syrup
1/2 tablespoon vanilla
1 teaspoon salt
1. Add the carrots to a pot with enough water to cover them.
2. Boil the carrots for 20 minutes.
3. Drain the carrots and add them to a food processor or blender** along with the nuts, oil, maple syrup, vanilla and salt.
4. Purée until smooth.
* You only need to soak or boil the cashews. If you use the macadamia nuts, you don't have to do this.
** If you use a blender, add the liquids first. It should help everything blend a little easier.
Get the latest videos from Vegan Cooking with Love! http://goo.gl/hPwGqz
STAY IN TOUCH
Website | http://vegancookingwithlove.com
Google+ | https://plus.google.com/+VeganCookingWithLove/
Twitter | http://twitter.com/vegancookingwl
Facebook | http://facebook.com/vegancookingwithlove
Pinterest | http://pinterest.com/vegancookingwl/
Instagram | michelleej08