Raw Vegan Almond Pate
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!
Soak the almonds in water for 8-10 hours, preferably overnight.
After soaking, discard the water, rinse the almonds briefly, and place them in a blender.
Add 1 liter of cold water to the blender.
Blend thoroughly on high speed for about 5 minutes.
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.
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.
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.
Blend until smooth and pasty. Adjust salt or lemon if necessary.
If too dry, add more olive oil and tomato, then blend again.
Achieve your preferred consistency by adjusting how well the almond pulp and tomatoes are drained. Use your taste and creativity!
Transfer the pate to a dish or container, and garnish with greens, paprika, or spices like curry and turmeric if desired.
Refrigerate and enjoy within approximately 5 days.
Serve with wholemeal bread for a nutritious and tasty breakfast.
Enjoy your meal!
