The shitake mushrooms add a lovely, savoury ‘umami’ flavour. ‘Umami’ is considered one of the five basic tastes and creates the savoury taste associated with traditional cured meats & pates.
2/3 cup brazil nuts
2/3 cup raw cashews
½ cup dried shitake mushrooms
4 shallots, sliced
2 garlic cloves, sliced
1 can navy beans
4 tsp apple cider vinegar
4 tsp tamari
2 tbsp nutritional yeast
2 tbsp rice bran oil, plus extra for frying
Sea Salt, to taste
Fully submerge brazil nuts and raw cashews in a bowl of filtered water and soak overnight.
Reconstitute shitake mushrooms in boiling water, as per packet instructions.
Finely slice shallots and garlic. Fry shallots and garlic in oil for approximately 2 minutes until slightly brown and caramelised.
Drain water from nuts and rinse lightly. Drain canned beans and rinse thoroughly. Combine brazil nuts, cashews, canned beans, shitake mushrooms, fried shallots & garlic, apple cider vinegar, tamari, nutritional yeast and rice bran oil in a food processor and blend until smooth. Season with sea salt, to taste.
Leave to cool and set in refrigerator before serving.