Carrot and Cashew Pate

This versatile snack can please just about everyone from vegan raw foodies to toddlers. It’s a healthy snack that is easy to make and use in a variety of ways through the week.

3 cups cashews, soaked for at least 3 hours
1/4 cup nutritional yeast
1/4 cup lemon juice
1 garlic clove
2 green onions
handful of cilantro leaves
2 medium carrots

In a food processor add carrots first until they are grated. Add drained cashews and all of the other ingredients and blend until spreadable but not too creamy.  Serve on veggies, toast, in nori rolls, crackers or use as a condiment.

Carrots are high in vitamin C, and a source of iron, calcium and fiber. Some sources even say it improves the quality of breast milk . Cashews are a good source of magnesium, vitamins, and the good fats that keep our brain sharp. Nutritional yeast is rich in B12 and Folic acid and also supports healthy milk production.