Per serving (168g) Calories 651, Fat 57g, Saturates 18g, Sugars 5.8g, Salt 3.1g
Place the cashews and walnuts in a bowl and cover with boiling water. Set aside to soak for 30 minutes.
Heat the olive oil in a large frying pan and add the mushrooms, shallots and a teaspoon of salt. Gently cook, stirring occasionally, for around 10 minutes. Add the garlic to the pan and continue to cook for another couple of minutes until all the liquid has evaporated and the mushrooms are cooked. Leave to cool slightly.
Drain the nuts and add them to a blender, along with the mushrooms and the rest of the ingredients. Process until very smooth, scraping down the sides as necessary.
Scrape the pâté into dishes or a mould and chill overnight, or keep in the fridge for up to 4 days.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...
What to do with the cacao butter. ????
Step four says to ‘add all ingredients’