Cashew Pâté


250g raw cashews
¼ cup plus 1 tbsp Azalea Grapeseed oil
1 small brown onion, finely chopped 
2 cloves garlic, crushed
2 ½ tsp porcini mushroom powder
½ tsp dried rosemary
1 tsp vegetable stock powder (we use Vegeta)
Zest of ½ lemon
Sea salt and freshly cracked black pepper
Crackers, to serve

You will need to begin this recipe 6 hours before

Cover cashews with filtered water, cover and soak for at least 6 hours.  Drain.

Heat 1 tbsp grapeseed oil in a small frypan over medium heat.  Add onion and saute until soft (4-5 mins) then add garlic and saute for a further minute.

In a blender combine soaked cashews, porcini powder, rosemary, vegetable stock and lemon zest.  Blitz, slowly adding remaining ¼ cup grapeseed oil, until smooth.  Taste and season accordingly.

Serve with crackers.