One of the best things we ate on our SLC vegan adventure waste pate at Sage's Cafe -- found the recipe and so excited to try it. They served with a thin, toasted sprouted bread that reminded me Dave's killer sprouted bread that Costco sometimes carries. Any wheat baguette would probably do great if you sliced it thinly and toasted. Really So yummy!!
1 1/2 gallons water
3/4 cup macadamias
1/2 cup safflower or canola oil
2 Tbsp. maple syrup
1/2 Tbsp. vanilla
1/2 Tbsp. salt
• Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours.
• Purée the carrots, macadamia nuts, oil, maple syrup, vanilla, and salt until smooth.
Makes 8 to 10 servings
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