But it's not really just nuts, it's more like nut, seed and garlic pate.
This has been a favourite of mine for about 20 years, going back to when I was a pretendy vegetarian. ( I didn't eat red meat or pork for around 15 years)
Anyway, I got the recipe from the chef on an old fishing boat that had been converted to a dive boat. A group of us went diving, way up the west coast of Scotland in the most horrendous weather ever. I do have very fond memories of the 'lock-in' at the MishNish on Tobermory though, but that's a totally different story!
We ate very well on the boat and I think most of us came away with this recipe.
2 cups cashew nuts
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup vegetable stock
salt and pepper to taste.
Garlic (in my younger, more adventurous days I was known to put in around 8 cloves - this just about blew everyone's heads off. Now I put in 2 and it's enough. You can just put in however much you like.)
Put the seeds, garlic (chopped) and nuts into a blender and blend.
Add one cup of veg stock, salt and pepper and blend again.Then add some hot water - about half to one cup until mixture is sort of globby.
Let cool. It will set a little.
Now I realise that this doesn't sound that spectacular, but it is totally delicious and so simple.
Especially yummy on buttered toast.