Carrot-Cashew Pate

2 carrots, peeled and chopped
1 celery stalk, chopped (optional)
2-3 cloves garlic, diced
1-2 slices of sweet onion (Vidalia, Walla Walla)
1 cup cashews, soaked for 15 minutes [may not be GRAP]
sea salt or substitute, to taste
1/4 cup cold-pressed olive (or other) oil

In a food processor, using the S-shaped blade, blend the vegetables to a fine consistency.
Drain the water from the cashews. Add them to the processor and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula.
Continue to blend until creamy.
Chill until it solidifies and serve as a dip, a side dish or as a spread.

Was from: Key Ingredient, but no longer up.