Put the almonds in water and let them soak for 8-10 hours (overnight).

After this time, throw away the water in which the almonds were, rinse them a little, put them in a blender.

Pour 1 liter of cold water over them.

Mix well at maximum speed, about 5 minutes.

To strain the milk you will need a thicker cloth, I recommend using a special bag for straining the milk - but if you don't you can handle a denser kitchen towel.

The milk bag is put on the mouth of the blender and the contents of the bowl are poured into it - of course you do the whole procedure on top of a bowl where you collect the drained milk.

Squeeze and drain the milk well from the bag / towel. It will remain a dry pulp, which I used to throw away - I didn't feel like doing anything with it - but here, from it we will make an extra delicious pate!

Strained almond milk is sweetened with honey, flavors and is ready for consumption.

Put the almond pulp in a food processor, add diced tomatoes (here I did not have and put dried tomatoes in olive oil), garlic, inactive yeast, salt, parsley, lemon juice and 1-2 tablespoons of olive oil. olives.

Mix well until all ingredients become a uniform paste - more suitable for salt / lemon if needed.

If you find the pate drier, add a little more olive oil and a piece of tomato, mix well.

Here you see what the ideal consistency would be, which you should reach.

It depends on how well you drained the pulp of almonds, tomatoes (whether they are juicy or not) - but they all adjust, it is important to put your taste buds to work and a little imagination :)

Put the pate in a plate / box, you can garnish with greens, paprika or here I have curry and a little turmeric.

Store in the refrigerator, the shelf life would be about 5 days.

Served with wholemeal bread for breakfast will be not only a healthy breakfast, but also very tasty!

Good appetite!