Carrot Butter Pâté

My friend Lauren makes this pate and I go absolutely nuts over it! I find myself thinking about it at all hours of the day and imagining different foods I could slather it on…and also wondering if it would be so bad if I just ate it straight out of the bowl with my fingers. It’s just carrots after all!

The story behind it is, she had it at a local vegan restaurant here in Salt Lake, found out what was in it, then researched the amount of each ingredient to come up with this proprietary blend of goodness! She is a genius!

The only thing I modified was the oil. The real recipe calls for 1/2 cup of canola oil. I used 1/4 cup of canola and 1/4 cup of hemp oil because hemp oil is very high in Omega oils. I think this altered the taste some, but not in a bad way. I have not tried olive oil but I suspect the flavor of olive oil would be a bit too intense.

1 1/4 pounds baby carrots
3/4 cup macadamia nuts
1/2 cup canola oil ( or experiment with your own)
2 tablespoons pure maple syrup
1 1/2 teaspoons vanilla
1 1/2 teaspoons salt

First, bring a large pot of water to a boil. Add the baby carrots and boil until a fork is easily inserted (20-30 minutes). Allow carrots to cool slightly before moving to the next step.
Add carrots and remaining ingredients to a food processor and purée until smooth, scraping the sides down several times.

Refrigerate until very cold before eating.

Look at this cute little spread Lauren set out! She is the best 🙂


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