Garlic Lemon Cashew Pate - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

On Friday, I showed you how I made Cinnamon Honey Vanilla Cashew Milk and hinted that there was more to come. Well here we are! We've got some leftover cashew nut pulp to shouldn't go to waste, so let's make some pate. It's an easy appetizer, and completely dairy, gluten, animal product free. We ate it with chips, and it felt like a treat.


2 c. cashew nut pulp

1 lemon, juiced

2 tbsp nutritional yeast

1 garlic clove, minced

salt and pepper, to taste

parsley, for garnish

Place your nut pulp in a bowl. Add in the lemon juice, nutritional yeast, garlic, and s&p. Mix well, and adjust mix-ins to taste. Place on a plate with parsley garnish and dig in!

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