http://www.youtube.com/watch?v=vU9c5byBhCc This is not your ordinary dip and that's a good thing! It's sweet and buttery, something you wouldn't expect from something called a carrot butter pate. Thanks, Sage Restaurant in Salt Lake City, Utah for sharing your recipe with PETA.
Source: PETA Website & Sage Restaurant, Adapted
Carrot Butter Paté
Yield : 3 cups
1 lb. carrots, peeled and thinly sliced 3/4 cup macadamia nuts or raw cashews (that you’ve soaked overnight or boiled for 7 minutes)* 1/2 cup safflower or canola oil (any neutral flavored oil will work) 2 tablespoons maple syrup 1/2 tablespoon vanilla 1 teaspoon salt
- Add the carrots to a pot with enough water to cover them.
- Boil the carrots for 20 minutes.
- Drain the carrots and add them to a food processor or blender** along with the nuts, oil, maple syrup, vanilla and salt.
- Purée until smooth.
* You only need to soak or boil the cashews. If you use the macadamia nuts, you don't have to do this.
** If you use a blender, add the liquids first. It should help everything blend a little easier.