Raw Carrot Cashew Pate

One of Olivia’s staples and a tasty alternative to houmous. This nicely textured dip is lovely served on toasted sourdough topped with dukkah or za’atar and slices of avocado.


1 cup cashews, soaked for at least an hour (ideally overnight)
1 stick celery
1 carrot, grated
1 clove garlic
1/8th of an onion, chopped
1 dessert spoon of tahini (you can omit if you like)
Juice 1/2 lemon (or more to taste)
Drizzle olive oil
1/2 tsp salt
Additional water as necessary to blend to desired consistency.
Optional: 1/2 tsp cumin, 1 inch grated ginger, chopped coriander


  • Drain the cashews and blend together with the grated carrot, sliced celery, crushed garlic, chopped onion, tahini, lemon juice, oil and salt.
  • Add water if necessary to desired consistency. I like mine creamy but still with a bit of texture.
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