SOAK 3 cups organic cashews for a few hours until plump.
Finely grate a sweet young carrot and chop a pimento.
Start food processor with cashews.
Add carrot and pimento, 1/3 cup yeast flakes, ¼ cup lemon juice and sea salt to taste.
You want a thick soft pate (more like a soft goats cheese than cottage cheese)
Add a little water or more lemon juice if needed.
Turn into serving bowl and sprinkle with paprika and chopped parsley.
It will keep a few days in the fridge, but if you offer it to the vegetarians at a barbecue in sweet pepper halves or spooned into small lettuce leaves, there won’t be any to keep.
