beat & bean paté
(from amy chaplin)
1 1/2 cup cooked white beans (we opt for rancho gordo beans, snagging what we need for this recipe from an entire cooked batch. this matters because they were cooked with celery, carrots, & shallots + sea salt)
1 small red beet, cooked & roughly sliced (we used the foil-in-the-oven method to cook the beet)
1/4 cup cashew butter (we made our own with raw cashews in a little food processor, but store bought would be fine)
1 tsp apple cider vinegar
2 tsp good balsamic vinegar
Add all of the ingredients to the food processor & blend until it's completely smooth.
gluten free || vegan || makes 1 1/3 cups
(we paired this with gluten free crackers & various crudite for a light snack to accompany a neighborhood potluck gathering - keeps in fridge for 3 days)
