Description
Create a gorgeous, delicious, healthy vegan pate with this easy recipe for Zucchini Pate, which is based on zucchini, eggplant, onions, and cashew cream.
Ingredients
Scale
Cashew Cream*
- ½ cup cashews
- 1 cup boiling water
- 1 clove garlic
- 1/4 cup plant-based milk, plain, unsweetened
- 1 tablespoon lemon juice
- Pinch salt and white pepper
Sautéed Vegetables:
- 1 tablespoon extra virgin olive oil
- 1 small zucchini, shredded
- 1 small eggplant, shredded
- 1 small onion, shredded
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- Pinch salt and black pepper
Toppings:
- 2 tablespoons fresh basil leaves, chopped
- ¼ cup chopped cherry tomatoes
Instructions
- Place cashews in a small dish, cover with boiling water, and soak for 15 minutes. Drain water, and add cashews to a small blender, along with garlic, plant-based milk, lemon juice, salt and pepper. Blend until smooth and creamy (about 3 minutes).
- Meanwhile, heat olive oil in a skillet over medium heat and sauté (stirring frequently) the shredded zucchini, eggplant, onion, and garlic for 5 minutes. Add lemon juice, salt, and pepper and continue sautéing, stirring frequently, until vegetables are tender (about 5 minutes).
- Remove from heat and stir in the cashew cream until smooth.
- Transfer the zucchini pate to a ramekin or serving dish (about 2 cup size). Garnish with basil and cherry tomatoes.
- Serve with crackers, bread, or vegetables. Makes 8 servings (about 1/4 cup each).
Notes
*check out this guide on how to make cashew cream here.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dips
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 123
- Sugar: 4 g
- Sodium: 72 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g