Cashew-Mushroom Pate

1. 1

   Start by toasting the cashews either in a dry pan on the stove.

2. 2

   Or you can bake them at 350 degrees F for 7-10 minutes until lightly toasted (7-10 minutes).

3. 3

   Set aside when theyre done.

4. 4

   Heat the butter in a large skillet over medium high heat until melted.

5. 5

   Then add the onions, mushrooms, garlic, garam masala, garlic salt and cumin until the mushrooms are tender, lightly browned and most of the liquid has evaporated (about 10-12 minutes).

6. 6

   Then add the sherry and cook to let the alcohol evaporate (1-2 minutes).

7. 7

   Pour the whole mixture into a blender or food processor along with the cashews and peanut butter and pulse/blend until its smooth and creamy.

8. 8

   Transfer to a dish, cover and refrigerate for 2 hours or overnight.

9. 9

   Garnish with parsley and/or red bell pepper and serve with crackers or veggies.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.