Cashew Mushroom Pate

I wasn't sure about this since I'm no mushroom lover, but I LOVE THIS PATE! It's earthy, it's healthy, it's hummus like, but SO MUCH BETTER!

Eat it with carrot sticks, celery sticks, warm naan, or baked chips.  YUM!

Cashew Mushroom Pate (adapted from Vegetarian Times)

• 1/2 cup raw, unsalted cashews
• healthy oil, avocado or coconut
• 4 cups sliced mushrooms (I used one pre-sliced container from the store)
• 1/4 cup coarsely chopped onion
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. curry powder
• 1/4 tsp. salt
• 1/8 tsp. ground cumin
• 2 tsp. broth or water
• 2 tsp. natural peanut butter 

Warm healthy oil in a pan then add the cashews to toast until fragrant and lightly brown in places. Remove from heat and add to food processor.

Next add mushrooms, onion, garlic, curry powder, salt, cumin and water/broth to the pan (add a bit more oil if needed) and sauté 10 to 12 minutes, or until mushrooms are browned and most of liquid has evaporated. Transfer to food processor, and add peanut butter.

Purée mixture until smooth scraping sides as needed. Transfer to bowl, and chill 2 hours, or overnight. Before serving, taste and add salt to your preference.

Kim's note - I thought this was best on day 2 with carrot sticks.