Carrot Cashew Pate is my favorite raw dip! A local store on Maui sells it but it is too expensive to feed my addiction. So I began a quest to crack the code to the perfect Carrot Cashew Pate. Here is my version and I think that it is even better that the original!
1 Cup Cashews
3 TBL Cilantro
2 Cloves Garlic
1 Heavy TBL (or more to taste) Vegenaise
1 TBL Braggs or Tamari
In a cuisenart pulse the cashews, garlic, and chopped carrots to a coarse consinstancy. Add Cilantro, Vegenaise, and Braggs. Pulse lightly. You want the dip to remain coarse and have some texture.