- 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