Place the cashews and sunflower seeds in a bowl, and cover them with enough water so that they are completely covered. Set aside and soak for 10 minutes.
Place the carrots, beets, fennel, water, olive oil, sea salt and lime juice in the food processor.
Add the cashews and sunflower seeds to the food processor, and process until smooth, about 5 minutes. You will need to stop the food processor and scrape down the sides intermittently so that the pate does not stick to the side of the food processor.
Chill for at least 10 minutes.

1/2 cup cashew nuts
1/2 cup sunflower seeds
2 small carrots, chopped into pieces
1/4 beet, chopped
1 heaping tablespoon chopped fennel (use the bottom bulb part)
2 tablespoon water
2 tablespoon extra virgin olive oil
3/4 teaspoon sea salt
1 teaspoon lime juice