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Végé-pâté cajou et tournesol

Cashew and Sunflower Veggie Pate

Preparation time: 20 minutes

Cooking time: 1 hour

Because having good veggie pate on hand is always convenient, here is our incomparably tasty and versatile version of this dish that will be perfect to garnish your cheese platters or to spread on crackers or croutons. We're convinced you and your guests will love this recipe as much as we do!


  • ½ cup cashews
  • ¼ cup sunflower seeds
  • 1 small raw potato
  • ¼ cup whole wheat flour
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • ½ cup Belsoy soy cream
  • ¼ cup finely chopped white onion
  • 1 tbsp. finely chopped garlic
  • ¼ cup fresh parsley
  • 2 tsp. garam masala
  • 1 tsp. fine grey sea salt with herbs of Provence
  • 1 tsp. black pepper
  • 2 tbsp. crushed pistachios
  • 3 tablespoons of balanced organic extra virgin olive oil
  • Optional: 1 egg


  1. Preheat oven to 350°F (177°C).
  2. Grind the cashew nuts and sunflower seeds in a food processor and set aside.
  3. In the same food processor, mix the raw potato, onion, garlic, parsley. Pulse.
  4. In a mixing bowl, mix all ingredients with a marysee to obtain a homogeneous but still textured paste.
  5. Cook in a bain-marie for one hour.
  6. Fill one or more non-stick baking pans.
  7. Insert a toothpick and make sure it comes out clean. It's done.
  8. Let cool.
  9. Enjoy!
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