Essential Guide
Roasted Red Pepper and Cashew Pâté
SF GF
Makes: 1 pot
• 300g (1 ⅔ cups) roasted red peppers, from a jar or homemade
• 75g (½ cup) unsalted cashews, soaked in hot water for 30 minutes and drained
• 3 tbsp refined coconut oil, melted
• 1 clove garlic, peeled and roughly chopped
• Sea salt and black pepper, to taste
• 1 tbsp fresh chives, finely chopped
1 Add all the ingredients to a high speed blender and process until very smooth.
2 Taste to check the seasoning and adjust if necessary. Scrape the pâté into a serving dish and chill for at least 1 hour, or until needed.
3 Garnish with more chopped chives before serving.
Per 100g Calories 283, Fat 25g, Saturates 12g, Carbohydrates 7.4g, Sugars 3.7g, Protein 6.5g, Salt 0.38g