I’m a sucker for a good paté. So when I stumbled upon this vegan artichoke & almond paté recipe from Nourishing Meals I knew I had to make it.
This paté is a wonderful dip for raw vegetables, spread for crackers or bread—it’s delicious in a sandwich—or can even be rolled into a romaine lettuce or chard leaf for an extra healthy snack.
Make it tonight! It’s my latest favourites
Artichoke & Almond Paté
Makes 4-6 servings
1 cup raw almonds, soaked overnight
1 14oz. jar of artichokes, drained and rinsed
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 small red onion, coarsely chopped
2 tablespoons organic capers
1 small garlic clove, peeled
1/2 teaspoon sea salt
- Soak the almonds in a medium bowl with enough water to cover. Set on the countertop overnight, or for 8 to 12 hours. When ready to use drain off the soaking water and rinse well.
- Place all ingredients into a food processor fitted with the “s” blade and process until the mixture is smooth, and serve! It really is that easy.