Almond Pate

Snacks
Plant-Based
Back to Healthy Recipes
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Almond Pate

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.
Course Snacks
Keyword Plant-Based
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings 16 servings

Ingredients

  • 2 cups Whole raw almonds
  • 123 grams Tomato (1 medium)
  • 2 tbsp Onion (Chopped)
  • 6 g Garlic (2 garlic cloves)
  • 1 tsp Fresh lemon juice
  • 1 tsp Tamari sauce (Options: coconut aminos or soy sauce)
  • 1/4 tsp Cayenne pepper
US Customary - Metric

Instructions

  • 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

Notes

Nutrition Facts
Almond Pate
Amount Per Serving (1 tbsp)
Calories 106 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 22mg1%
Potassium 154mg4%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 77IU2%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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