8 Servings
1/2 cup cashews
12 ounces canned pimentos, with liquid, smoked (or add 1 teaspoon liquid smoke)
2 tablespoons nutritional yeast
1 clove garlic
3 tablespoons fresh lemon juice
1-1/2 teaspoons sea salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 cups water
1 teaspoon powdered agar agar, or 3 tablespoons agar agar flakes
In a blender, combine the cashews, pimentos, yeast, garlic, lemon juice, sea salt, nutmeg, black pepper, oregano and 1/2 cup of the water and blend until smooth.
In a small saucepan, bring the remaining 1-1/2 cups water to a boil and whisk in the agar agar until thoroughly dissolved. Add to the mixture in the blender and blend until smooth.
Test the pate by placing one tablespoon of the mixture on a spoon in the freezer for 3 to 5 minutes. If it has not set up, then add more agar. (Some pimentos may be canned with an acid, which inhibits the gelling). Start with 1 teaspoon agar agar powder or 2 teaspoons flakes dissolved in 1/2 cup hot water.
Transfer the pate to an 8×5 inch loaf pan or an 8-cup mold. Refrigerate the pate for at least two hours or up to five days. Unmold and slice to serve.