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I recently went to the very small vegan restaurant “Le Pagalou” in Paris and I loved many of their dishes, but also their very original desserts. I tasted, among others, this very surprising cashew nut pâté. I offer you my version (because I don’t have all their secrets!). The combination of dill and cashew is totally unexpected, but gives something very addictive! Try it for an aperitif or for a very original starter.
Le Pagalou is located at 66, avenue Philippe-Auguste in the 11th district. I invite you to stop by if you are in the area! lepagalou.bio/en
Le Pagalou is located at 66, avenue Philippe-Auguste in the 11th district. I invite you to stop by if you are in the area! lepagalou.bio/en
Recipe for 300g of cashew pâté
- 200g of raw cashew nuts
- 1 half lemon (20ml of juice)
- a few sprigs of dill (15g for me)
- 5g of salt
- uh… actually that’s it!
The day before, soak the raw cashews in a large volume of water.
The next day (at least 5 hours or overnight…) drain them.
They normally became very soft. Place them in a blender.
Puree to a not too fine consistency.
Add the lemon juice and mix again a little.
Take a few sprigs of dill (no need to use the whole bunch).
Chop the dill very finely. I used 15g, but feel free to use more or less.
Pour the cashew puree and dill into a bowl.
Mix carefully.
Add salt to taste (to counterbalance the sweetness of the cashews). Mix again and let stand in a cool place for at least an hour before eating on bread. Attention, very very good!
