Cashew Paté

This is my attempt at replicating Meet Market's (R.I.P.) Cashew "cheese". I'm calling it paté, though, because unlike RFD's Cashew Cheese, which uses Agar to replicate the texture of cheese (meltable and shreddable)- this one remains the texture that it is when you make it, which is like a thick hummus (or paté).

I used a photo of the packaging that I found on Quarrygirl's site to get the ingredients, which I varied by one ingredient. They list a probiotic last, which I didn't have or really have the inclination to investigate. I think that it's in there probably for one, because Jamie Lee Curtis has spread the probiotic gospel to the point where people want to be partaking in it. And two, because raw cashews could be hard to digest (one of my cookbooks mentions this and the remedy to it, which is soaking them). I also added a hint of onion powder b/c it tasted a bit bland.

So, you are supposed to soak raw cashews for about 12 hours, when recipes tell you to do it. Others never mention it. So, I soaked for 4 hours. Not out of strategy, but out of timing more than anything. Four hours was all the time that I had until I wanted to eat this up.

This is the closest that I've gotten to replicating the awesomeness that was Meet Market's recipe. If you are in L.A. and would like to try the real deal, Flore has the same owners and uses it in their East Sider tacos, which it's amazing in (see my knock off HERE). Here you go (you will need a food processor):

1 cup Raw Cashews, soaked 4+ hours (MUST be raw and unsalted- you will regret swapping this out with salted
2 T Nutritional Yeast
3/4 t Sea Salt
1/2t Paprika
1/4 cup Soy milk
1/4 t Onion Powder

Soak cashews in water, covering the nuts entirely with the water and covering the bowl with a dishtowel to keep out dust and cats and things.

When the nuts are done soaking, drain them and let them air dry for 15 minutes or so. Put the nuts into the food processor and grind them into a fine powder (paste, if they have moisture in them still). Add the other ingredients and blend very, very well. Scoop out and serve on bagel chips, with tortilla chips or in tacos.