By:  Joy Waters

1 cup cashew nuts, unsoaked
1/2 cup almonds, unsoaked
1/2 onion
1 tablespoon Bragg's liquid aminos
1/2 red bell pepper
12 leaves of fresh basil
1/4 cup water

Soak the nuts in water for 45 minutes to one hour, until the cashews become soft and crumbly and the almonds plump up. Slice the onion, put in a small bowl and cover it with Bragg's liquid aminos. Let the onions marinate for 30 minutes. This softens the onion and adds a salty flavor to the pate. After the soaking time for the nuts is finished, drain the water and add the soaked nuts to a blender or food processor with all the rest of the ingredients. When adding the onions, also pour in about 1 Tablespoon of the Bragg’s Liquid Aminos for flavor. Use the slow speed to blend so that the mixture does not liquefy. Stop the blender, look at the consistency, if necessary, use a spatula to scrape the ingredients from the side of the blender, and add more water if needed to blend until everything is an even texture. If doing this in the blender, the pate might be more liquid and you can refrigerate it to get it to firm up.