And now for something completely different. I have held on to this recipe for years and years and it wasn’t until about a few weeks ago that I thought of the perfect opportunity to try it out. The Oh! Nuts company shipped me a generous amount of nuts and dried fruits for me to try and spin out a few recipes. I can go through several pounds of pecans during Thanksgiving and Christmas which means I was very happy to find this company. Cashew Pâté is a vegetarian version of the famous liver pâté, so no livers were harmed in the making of this recipe. The cashews give a buttery, nutty, and sweet flavor to this spread AND I was able to eat more than just one bite, which is all about what I could handle with the real deal liver version.
1 1/2 cups (6 oz.) cashews
1 clove garlic, sliced
1 T. butter
3 T. heavy cream
4 ounces cream cheese
ground black pepper
In a medium sized skillet, over medium heat, toast cashews being sure to shake the pan every minute until the nuts are golden and fragrant. Pour into a food processor. In the same skillet melt butter and add garlic, cooking it for about 30 seconds. Add to the nuts and process until smooth. Add cream and cream cheese and process more. Salt and pepper to taste and process one last time until the mixture is smooth. Line a small, one cup bowl with plastic wrap. Decorate with herbs if desired, I used 3 parsley leaves. Then press pâté over the leaves and seal with more plastic wrap. Chill for at least 2 hours. Unmold and serve with sliced baguettes or crackers. Makes about one cup.
Oh! Nuts supplied me with one pound of cashews to make this recipe. Now you may think this is minor, but I was very pleased that the nuts and fruit come in hefty resealable bags. Verra nice indeed. Check out their website for all kinds of healthy treats and more guilty pleasures!