Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Carrot and Cashew Pâté

gluten free
wheat free
2 spoon difficulty rating

25 minutes

Serves: 4-6

Carrot and Cashew Pâté

Richard Buckley, Head Chef at Acorn Vegetarian Kitchen in Bath says: ‘This recipe is a nod to the country’s greatest veggie chef, Mark Evans* of Tierra Kitchen in Lyme Regis. It’s become a classic in our restaurant but we learnt the basics of it from him. As a starter, this pâté is delicious when served with slices of crisped bread or rustic crackers and a scattering of micro greens.’

(*Those of you who live in Bristol may remember Mark from his lovely food at Café Maitreya, now Maitreya Social).

Measurements note: many modern digital scales offer tiny measurements like 3g. Otherwise, start small when using spices or salt and adjust to taste! Chefs like Richard use these precise measurements to ensure consistency of taste in the restaurant. 


  • 600g large carrots, peeled weight
  • 15g ginger, peeled weight
  • 6g coriander seed
  • 6 star anise
  • 5g salt
  • Olive or cold-pressed rapeseed oil
  • 200g cashew nuts


  • A large shallow baking tray or two
  • Baking parchment


1. Preheat oven to 180°C (fan assisted 160°C), 350°F/Gas Mark 4.

2. Slice the ginger and cut the carrots into 3cm/1½ inch chunks.

3. Toss with the coriander seed, star anise, salt and good glug of oil.

4. Wrap the carrots, ginger, coriander seed, star anise, salt and oil in parchment paper en papillote and place on a baking tray. ‘En papillote’ just means that you steam food in a sealed paper packet. This is how to do it.

  • Cut the parchment paper into a large circle.
  • Fold it in half then open it out and place on a baking sheet.
  • Add the ingredients onto one half of the circle, towards the crease and trying to keep it as compact as possible. If there’s too much filling, just create another large circle of baking parchment and add the leftovers.
  • Fold the edge of the paper towards you tightly. After the first fold, take the next inch or so and fold it towards you again, overlapping the previous fold a little bit.
  • Continue this until the whole packet is sealed up.

5. Roast in the pre-heated oven, turning the parcel(s) every 15 minutes until the carrots are meltingly soft but not coloured.

6. Leave to cool and then remove from the packaging making sure to remove all the aromatics (spices).

7. Put the cashews onto a baking tray and roast in the oven for 7 minutes or until getting golden. Use a timer.

8. Put the cashews into a food processor and churn to chunky bread crumbs. Remove and put into a mixing bowl.

9. Process the carrots to the same texture and add to the cashews. Mix well and season with salt to taste.

Optional: Using a timbale mould, place the formed pâté on a serving plate next to an assortment of cubed pickled vegetables, micro greens and carrot shavings.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »