Almond Pate

I made up this recipe over the holidays to include in my homemade gift baskets and I just can’t get enough of it! This recipe takes the traditional pate and turns it vegan by using almonds as a base. What you get is a flavorful pate that rivals the real deal. Serve with crackers, tortilla chips or sliced veggies. Or eat is straight out of the jar.


  • 1 cup raw almonds, soaked for 8 hours or overnight in water, then drained
  • 3/4 cup green olives
  • 2 cloves garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine vinegear
  • 1 tsp sea salt
  • 1/4 cup olive oil

Add ins:

Traditional spice mix

  • 1/2 teaspoon rosemary
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano (optional)
  • 1/2 teaspoon thyme
  • 1/2 teaspoon red pepper flakes

Curry spice mix

  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 teaspoon red pepper flakes

Preserved lemon and cacao nibs

  • 1/2 teaspoons sumac (optional)
  • 1-2 tablespoons preserved lemon (homemade or storebought)
  • 1 tablespoon lemon zest
  • 1 tablespoon cacao nibs (optional)


Makes 1 3/4 cup of pate

1. Place almonds, olives, garlic, lemon juice, white wine vinegar, sea salt and olive oil in the food processor.

2. Pulse until well combined.

3. Add a little more olive oil or water if too dry.

4. Add seasoning (add ins) of choice.

5. Pulse until add ins are well incorporated.

Enjoy, Emma