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Beet, Fennel, and Lime Vegan Pâté [GF]

This is a great base recipe to experiment with. Add it to pizza, have it as dip, spread it on a sandwich instead of mayo, have it be a layer in lasagna, go crazy with it and have fun!

Easy to make and super yum.

Beet, Fennel, and Lime Vegan Pâté

This Recipe is :

Dairy FreeSoy FreeVegan


  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 2 small carrots, chopped into pieces
  • 1/4 of an average size beet, chopped
  • 1 heaping tablespoon chopped fennel (use the bottom bulb part)
  • 2 tablespoons water
  • 2 tablespoons good quality olive oil
  • 3/4 teaspoon sea salt
  • 1 teaspoon lime juice


  1. Place the cashews and sunflower seeds in a bowl and cover them with enough water so that they are completely covered. Set aside and soak for 10 minutes.
  2. Place the carrots, beets, fennel, water, olive oil, sea salt and lime juice in the food processor.
  3. Add the cashews and sunflower seeds to the food processor and process until smooth, about 5 minutes. You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
  4. Chill for at least 10 minutes.


Beet RecipesFennel RecipesLime




Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.



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