Step 1

First, soak your cashews. Add the cashews to a bowl. Pour over hot water from the kettle and then leave them to soak for 1 hour. After an hour, drain and rinse them and they’re ready to use.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

Add peeled and chopped carrot, chopped mushroom, sliced red bell pepper and chopped butternut squash to a mixing bowl along with olive oil, sea salt, black pepper, paprika and cayenne pepper and toss to combine.

Step 4

Then peel a head of garlic and slice off the tips. Place it into foil, pour over a teaspoon of olive oil and rub it into the garlic (see photos in the blog post or our full tutorial for roasted garlic).

Step 5

Wrap it up in the foil.

Step 6

Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes.

Step 7

When the veggies and garlic are roasted and the cashews have finished soaking, add all the veggies, roasted garlic cloves (pop the roasted garlic cloves out of their skins) and cashews to the food processor along with chickpeas (drained), sun-dried tomatoes, olive oil, lemon juice, capers and chili flakes and process until smooth.

Step 8

If the consistency is too thick add 1-2 tablespoons of water and process again until smooth.

Step 9

Serve this pâté topped with fresh chopped parsley and spread on toasted slices of baguette or ciabatta. It’s also delicious spread on crackers.