Cashew Roast Garlic Pate & Hazelnut Dip

Cashew Roast Garlic Pate

Makes:

• 2 and 1/2 cups

Ingredients:

• 1 bulb garlic
• 1/4 cup olive oil
• 1 cup raw cashews
• 1 cup canned white beans (Cannelli)
• 1/4 cup plant milk – unsweetened
• 3 tbsp Nutritional yeast
• 1 tsp salt

Directions:

1. Separate cloves and peel.
2. Roast in 150’c oven in a small dish covered in the oil for 20 mins.
3. Once cool, blend oil and garlic with all ingredients and process till smooth.
4. Refrigerate and serve with crudites, crackers and toasted flat bread.

Serve both with Veggie slices and strips of Pita bread (brush the bread with olive oil and toast in a 150’c oven for 5-10 mins.)

Hazelnut Dip

Makes:

• about 1 and 1/2 cups.

Ingredients:

• 1 and 1/4 cup Hazelnuts
• 1 can 400gm Tomatoes (chopped) -Strained
• 1/4 cup fresh parsley
• 2 tbsp Sherry Vinegar or Pomegranate vinegar/molasses
• 4 Tbsp Extra Virgin Olive Oil
• 4 cloves garlic minced
• 1 tsp Hungarian Hot paprika
• 1 tsp Sea Salt
• 1 tsp Agave
• 1/2 tsp cayenne

Directions:

1. Soak Hazelnuts in boiling water to remove bitterness, let then soak till coo
2. Rinse in cold water and repeat hot water soak once more
3. Spread hazelnuts on tea towel to dry off/cool down
4. Process nuts in a blender till finely ground
5. Add all other ingredients and blend well
6. Store in the fridge to allow flavours to develop