This vegetarian-style almond pâté is a wholesome, savory spread that’s perfect as an appetizer, snack, or sandwich filling. Made with finely ground almonds, herbs, and a touch of tamari, it has a nutty richness balanced by fresh parsley and lemon. Creamy yet hearty, it’s a versatile plant-based dish that pairs beautifully with crackers, bread, or crisp vegetables.
INGREDIENTS:
1 cup onion, minced
1 tablespoon butter
1/2 teaspoon ground cumin
1/2 teaspoon savory
1/2 teaspoon fine herbs
1 cup raw almonds, finely ground
1/2 cup plus 2 tablespoons bread crumbs, toasted in the oven
2 tablespoons parsley, freshly minced
1 teaspoon tamari
1 small garlic clove, minced
Salt and pepper
2 – 4 tablespoons mayonnaise or sour cream
Lemon slices
METHOD:
In a skillet, melt butter over low heat. Add the onions, cumin, savory, and fine herbs. Cook gently until the onions are soft and fragrant, about 10 minutes. Transfer to a mixing bowl.
Add ground almonds, toasted bread crumbs, parsley, tamari, and garlic to the onion mixture. Mix with your hands or a spoon until well combined. Taste and season with salt and pepper.
Gradually stir in mayonnaise or sour cream, 1 tablespoon at a time, until the mixture holds together.
Shape into a log or press into a serving dish. Garnish with overlapping slices of lemon. Chill for at least 30 minutes before serving to allow flavors to blend.
Spread on crackers, bread, or use as a filling for sandwiches. Also pairs well with celery sticks or other fresh vegetables.
YIELD: Makes 8 servings
SOURCE: Recipe from Tassajara Cooking by Espe Brown
