Sweet Potato Cashew Pate w/soy glaze

Zero Waste, Vegan, Delicious!

I used to love pate when I was a non-vegan – a habit I definitely got from my parents was to indulge regularly in a cheese platter, complete with a pate.

This recipe is more like a ‘dip’ than anything so if you’re after a true replica of a meat-based pate I would recommend doing some recipe hunting for mushroom and lentil based pates.  But this is a lovely accompaniment to a cheese platter, tastes great on toast and holds its own against the meat based version!


  • 1 medium sweet potato
  • 1 C cashews, soaked overnight
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp turmeric
  • Handful parsley
  • 1 tsp basil leaves
  • 1 Tbsp mustard (I make my own using a Jamie Oliver recipe!)

    Optional Soy Glaze:

  • 1/4 C soy sauce
  • 2 Tbsp maple syrup
  • 1/4 C boiling water
  • 1 tsp agar agar, or 2 tsp tapioca starch


  1. Preheat oven to 180’C.  Roast the sweet potato (whole) in the oven for approx 1 hour until it is soft.  Leave aside to cool, then peel
  2. Add the rest of the ingredients in a food processor.  Blend until smooth and creamy – season to taste


  3. Place into a round bowl and chill in the fridge
  4. For the glaze – combine the soy and maple syrup in a bowl.  In a separate bowl whisk together the agar agar and boiling water until smooth – if agar doesn’t dissolve, put on the stove for 2 minutes until dissolved.
  5. Add to the glaze mixture, then pour over the pate.  Leave to set overnight.
  6. Serve with delicious bread, crackers or seed loaf!

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