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–+ servings
Smoked carrot and cashew pâté topped with carrot ribbons and chopped herbs.
Rachelle Johnson

Vegan Smoked Carrot and Cashew Pâté

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Smoky marinated carrot ribbons fold into a creamy cashew spread with lemon, capers, chives and parsley, ready for a generous brunch board.
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Prep Time 20 minutes
Marinating 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Brunch, Snack
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Smoky Carrots
  • 3 carrots large; peeled into thin ribbons
  • 1 tablespoon liquid smoke check concentration and label guidance
  • 2 tablespoon tamari
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
Cashew Base
  • 1 cup raw cashews soaked, drained and rinsed; measure before soaking
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon capers drained
  • 2 tablespoon nutritional yeast
  • 1 teaspoon white miso paste
  • ¼ teaspoon ground white pepper
  • 2 tablespoon water add up to 4 tablespoons as needed
Finish
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • lemon zest to taste
  • salt to taste, if needed
  • ground black pepper to taste, if needed

Equipment

  • Vegetable peeler
  • covered container
  • blender or food processor
  • sieve
  • mixing bowl

Method
 

  1. Whisk together the liquid smoke, tamari, olive oil, rice vinegar, maple syrup, smoked paprika, onion powder and garlic powder. Check the liquid-smoke label first: concentrated products may need less. Toss with the carrot ribbons, cover and refrigerate for at least 4 hours or overnight, turning occasionally. At the same time, soak the cashews in water in the refrigerator for 4 hours, then drain and rinse.
  2. Blend the drained cashews, lemon juice, olive oil, capers, nutritional yeast, white miso, white pepper and measured water until creamy. Scrape down as needed and add more water gradually, up to twice the starting amount, to make a spreadable base.
  3. Drain the marinated carrots and pat dry. Reserve a few ribbons for garnish and finely chop the rest. Fold the chopped carrots, chives and parsley into the cashew base. Taste, then add lemon zest and only as much salt or pepper as needed.
  4. Spoon into a serving dish, swirl the surface and arrange the reserved carrot ribbons on top. Serve with vegan bread or crackers and crisp vegetables, keeping the pâté chilled until serving.

Nutrition

Calories: 168kcalCarbohydrates: 11gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 333mgPotassium: 265mgFiber: 2gSugar: 4gVitamin A: 4694IUVitamin C: 4mgCalcium: 22mgIron: 2mg

Notes

Soaking: If short on time for the cashews, cover them with freshly boiled water for 20 minutes, then drain and rinse; the carrots still need their marinating time. Liquid smoke: Brands vary considerably in strength, so follow the label for concentrated products. Texture: Drain the carrots well so excess marinade does not thin the spread. Add-ins: Finely diced shallot or a splash of champagne vinegar adds brightness. Swaps: Fennel fronds can replace parsley. Almonds give a firmer, nuttier base; sunflower seeds are an alternative when avoiding cashews, with all packaged labels checked. Almonds are not nut-free. Coconut aminos can replace tamari and will make the flavor sweeter. Make ahead: Chill overnight for the flavors to mingle, refrigerate promptly and use within 3–4 days. Serve with cucumber ribbons, radishes, vegan bagels or toast, or use in a wrap with arugula and avocado.
Nutrition estimate: Per serving, based on eight servings, with cashews measured before soaking. The estimate includes the entire measured carrot marinade, although much of it is drained away, so calories and sodium actually eaten may be lower. Unmeasured lemon zest, extra salt and black pepper, optional additions, and bread or crackers are excluded. Brands and drained amounts change the values.

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