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Raw, Vegan Cashew and Squash Canapés ("Deviled Eggs")

Author - Gena Hamshaw


  • 1 cup cashews soaked 2-3 hours
  • 1/4 - 1/2 tsp sea salt to taste
  • 3/4 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tbsp lemon juice
  • 1/3 cup water
  • Dash paprika
  • 1 zucchini or summer squash cut diagonally into ovals


  • Place the cashews in a food processor fitted with the S blade. Add the salt, spices, and lemon. Pulse till the cashews are broken down.
  • Run the motor and drizzle the water in. Continue blending till the pate is silky smooth, stopping frequently to scrape the sides of the bowl down. You'll have one cup of pate.
  • Place a rounded tablespoon of pate on each zucchini oval. Sprinkle lightly with paprika, and serve.
  • Serves many--you can reserve extra pate for crudites or wraps!