Cashew Cheeze Pate (from Rene Oswald) – (some free recipes) Watch Rene’s video at:

In preparation for this recipe, soak your sunflower seeds overnight or for 8 hours

reneoswaldcheezepateCashew Cheeze Pate
Equipment needed:

High power blender such as a Vitamix
Mandoline slicer


  • 1 Large Zucchini
  • 1 stalk celery (rough chopped)
  • 1 red pepper remove seeds (orange or yellow) save a little of the pepper (about 1/4 of it)
  • 3 Tbspn. Add nutritional seeds
  • ¾ cup sunflower seeds (soak overnight)
  • ¼ cup cashews
  • ½ tsp white pepper (not black …. see note below)
  • 1 Tbspn chickpea miso or seasalt
  • 1/16 cayenne powder
  • 1 clove garlic
  • 1 pitted date
  • 2 tspns of tarragonTo prepare the zucchini … cut off both ends and slice lengthwise.  Use ½ of the zucchini and, using your mandolin (or a potato peeler) slice it into ribbons lengthwisePut above ingredients into Vita-Mix (or your powerful blender of choice) and blend all til creamy

didyouknow2Ideas and suggestions: Take a lettuce leaf or collard leaf .. garnish with red pepper, scallion, and the zucchini noodles.  This pate is a good alternate of choice to other pates because of its high vegetable content allowing you to be able to eat more of it.

Did you Know?
Green peppers are not ripe and they are hard to digest.  Use red/yellow/or orange.

* Black pepper made from peppercorns that are green, not Ripe, they dry them and that’s how they turn black.  These “un-ripened” seeds are very hard on the digestive system.  But red & white pepper is made from ripe peppers.

* GARLIC BREATH! Removing the little green part in the center of the garlic will eliminate garlic breath.  WHY?  Well, our bodies can not properly digest it, and it therefore creates garlic breath.  Simply cut the clove in half and remove the green little seed looking part.  It only takes a second.  By the way I have noticed that not all cloves have this green little part, so don’t go crazy looking for it.