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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


  • 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 Recipes




Molly Patrick is the co-founder of cleanfooddirtygirl.com, a website dedicated to helping people break up with processed foods and swapping it out with whole plant foods. Molly takes the boring out of healthy and the preachy out of vegan.



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