Almond Pate

Almond Pate

Prep Time10 mins
Resting Time10 hrs
Course: Appetizer
Cuisine: American
Keyword: vegan, vegan appetizer, vegetarian
Servings: 16


  • blender


  • 2 cups whole raw almonds
  • 1 medium tomato
  • 2 tbsp chopped onion
  • 2 cloves garlic
  • 1 tsp fresh lemon juice
  • 1 tsp tamari sauce or coconut aminos or soy sauce
  • 1/4 tsp cayenne pepper


  • Soak the almonds in the water for 8 to 12 hours.
  • Drain and rinse the almonds.
  • Transfer the almonds to a food processor or blender and pulse a few times (just until coarsely chopped).
  • Add the tomato, onion, lemon juice, garlic and cayenne then pulse until the desired consistency is achieved.
  • Serve with fresh vegetables (bell pepper, cucumber, carrot sticks, celery or snap pea pods), spread on a rice cake or dollop on top of your favorite salad (not included in nutrition facts).
  • Store leftovers in the refrigerator. Note: almond pate will keep for 7 to 10 days.
  • *1 serving = 1 tbsp