My Fav Recipe: Vegan Veggie Nut Pate’ (& It’s Raw!)

March 22, 2015

I’m thrilled to share one of my favorite recipes of all time with you! This raw Veggie Nut Pate’ has been a staple of mine for almost fifteen years, and I never get tired of it. I’m constantly changing the ingredients and flavors based on my mood and season. This raw vegan pate’ is extremely versatile—it’s scrumptious as a dip for veggies and crackers, delicious in a wrap (I’m obsessed with coconut wraps these days!), amazing on a salad, and fantastic as a stuffing for raw vegetables like bell peppers, zucchini, or avocado.

I often make this dip when I entertain or need something to share at gatherings. People often ask, “What is this made of?!?” I love to see people’s faces light up when they realize that what they’re devouring is completely healthy. Did I mention it’s also super easy to make?

Here’s my basic pate’ recipe. Feel free to play around with ingredients—you can always use a different combination of soaked nuts and seeds, vegetables, fresh herbs, and seasonings. Get creative and have fun!

Recipe for Veggie Nut Pate’

• 3 cups soaked almonds (soak 8 hours, or overnight, in water)

• 2 cups soaked cashews (soak 4 hours, in water)

• 2 carrots, chopped

• 1 zucchini, chopped

• 1 bunch parsley or dill, chopped

• 1/2 cup olive oil

• 1/2 cup freshly-squeezed lemon juice (more or less, to taste)

• 1/4 cup coconut aminos (optional, a replacement for tamari)

• 1/4 cup water (more or less, for blending)

• 1–2 cloves garlic, minced

• ¼ tsp. turmeric

• ⅛ tsp. cumin

• ¼ tsp. Herbamare™ or sea salt

Drain and rinse almonds and cashews. Add to food processor and blend. Slowly add olive oil, lemon juice, and coconut aminos, along with enough water to bring to the consistency of your liking. Then add vegetables, parsley or dill, and seasonings. Continue blending in the food processor until you have a smooth texture. Adjust seasoning to taste. Then sit back and enjoy!

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