Chive Pâté (Cashew and Sunflower Seed Dip/Spread)

(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free, Almost Raw

While I was in the process of creating a recipe the other day (Chive Sauce for Potato Cakes) there was a point during the recipe development that I needed to add a little more water since I was creating a sauce and all. Just before adding more water at that moment the consistency resembled Pâté to me, so I made a mental note at that moment that I wanted to remake the recipe as a Pâté. This dip is phenomenal on crackers, tortilla chips, pretzels, celery etc. Warning – this is addicting. 🙂  Enjoy!

Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
½ Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr or overnight, then rinse and drain.
-Combine all ingredients in high-speed blender (I used my nutribullet). Refrigerate for a couple hours, if you can resist, to allow it to firm up. Serve and Enjoy!

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