Raw Vegan Almond Pate

Elena Butuc

I've been making this almond pate recipe for quite a while, and it was a huge hit at my workshop! It's become a family favorite and impresses guests every time. Even Sofia can't tell it apart from other pates. The flavor is rich, satisfying, and aromatic.

I first discovered this recipe in a raw food video, and it intrigued me as a clever way to use the almond pulp left after making Homemade Almond Milk.

Serve it with some Wholemeal Bread for a healthy, delicious breakfast you'll love!

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Ingredients

Metric US

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Almonds

1 cup

ensure almonds are raw

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Tomatoes

1 piece

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Garlic cloves

2 pieces

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Nutritional yeast flakes

2 tbsp

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Lemon

0.5 pieces

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Salt

1 tsp

adjust to taste; you can add some dried or fresh parsley

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Extravirgin olive oil

2 tbsp

Step by step

Step 1

Soak the almonds in water for 8-10 hours, preferably overnight.

Step 2

After soaking, discard the water, rinse the almonds briefly, and place them in a blender.

Add 1 liter of cold water to the blender.

Step 3

Blend thoroughly on high speed for about 5 minutes.

Step 4

Strain the almond milk using a thick cloth or a specialized milk bag. Place it over a bowl to catch the milk.

Pour the blender contents into the bag, positioned over the bowl to collect the milk.

Step 5

Squeeze the almond milk from the bag thoroughly. You'll be left with dry pulp, previously discarded, but now it'll become a delicious pate!

Sweeten or flavor the strained almond milk as desired - it's ready to drink.

Step 6

Place the almond pulp in a food processor. Add diced tomatoes, garlic, nutritional yeast, salt, parsley, lemon juice, and 1-2 tablespoons of olive oil.