Carrot Cashew Pate

By Jenny Breen

Makes about 2-3 cups. Serve on fresh bread with a garnish of microgreens for crostinis or next to a tray of sliced veggies as a flavorful, local alternative to hummus.

Ingredients

3 cups carrots, chopped
2 cups water
1 cup unsalted cashews
2 cloves garlic
1/2 Tablespoon miso paste
1 teaspoon celery seed
1/2 teaspoon salt

Instructions

Cook the carrots in a steamer using 2 cups water until very soft and drain, reserving 1/2 cup of the cooking water. Set aside. In food processor, chop garlic cloves and cashews. Add miso paste, cooked carrots, spices and water (a little at a time), and puree until well blended and creamy. You may need to pulse this mixture in the processor and scrape several times in order to capture all the small carrots pieces that get missed–Or, just pay attention to them when serving—they can be a fun, sweet surprise.