Rich and creamy and so packed with flavour you’d never think that this simple mixed nut pate is totally vegan. It makes the perfect snack on toast or crackers or for mixing into a dip too.
Why you’ll love this recipe
- This mixed nut pate is super easy to make and quick too
- It’s great to have something on hand for vegan friends when you are having a party and this simple pate is perfect on crostini and blinis too
- Thin this out and it makes the most amazingly nutty dip for veggies and chips
Pate, something of a treat spread on toast or crackers. Itr is not something one thinks of as healthy as it is usually packed with butter.
And it’s certainly not something we think of as vegan as there are usually some sort of animal parts in there.
But this vegan nut pate is different. It has no butter and no animal products and is just super damn healthy and tastes great too.
Ingredients for vegan nut pate
- Obviously, the main ingredient in this pate is the nuts themselves. Nuts are indeed the star of the show and must be treated with due respect and deference as all stars should be.
- Garlic for that depth of flavour, all savoury dishes are better with garlic!
- Sun-dried tomatoes and red peppers in oil make up the extra smooth body here. Drain them of their oil and use that for salad dressings.
- Capers, sage leaves, chilli flakes and salt
- Vermouth, lovely dry vermouth to add an extra dimension to your pate and make it really special
What type of nuts to use in this pate?
I have just used a mixed bag of nuts here. Everything from walnuts to hazel nuts, brazils to almonds are in there.
Of course you could go for a single nut that is your favourite, walnut pate works wonderfully well.
How to make vegan nut pate
First, you will be soaking the nuts in water over-night just to soften things up a bit.
Next comes roasting or toasting the nuts to really bring out their amazing flavours. See notes on roasting vs toasting nuts below.
Now simply whizz the nuts in a food pressor and chuck in all the other ingredients and blend till you get a smooth pate.
That is how you make this simple mixed nut pate. Now just scoop it into a sterilised jar and that’s it. I always put anything I make into sterilised containers. You don’t have to as it is being kept in the fridge but I just like to do it anyway.
Notes on roasting/toasting nuts
If you are roasting the nuts in the oven it will take about 20 minutes. Spread them out on a baking tray in their whole state and for goodness sake don’t forget they are in there!
You can also dry roast the nuts in a pan on top of the stove. This way you can watch them like a hawk and make sure that they don’t burn. This will just take a few minutes and you will know they are ready as soon as they take on a little golden colouring and you get that gorgeous nutty aroma filling the kitchen. Remove from the hot pan immediately as they will continue to cook in the heat of the pan.
How long will nut pate keep?
This will keep for up to a week in the fridge. You can also freeze this nut pate for up to 3 months.
How to serve vegan pate
Serve this just as you would any other pate, with crackers, toast, crusty bread or loosen up with some olive oil and serve as a dip with veggie sticks.
Looking for more super easy spreads to make at home? Then check these out before you go;
Vegetarian mixed nut pate
- 300 g nuts I used a mixture of different nuts
- 6 sundried tomatoes in oil drained
- 2 peppers in oil drained
- 1 clove garlic minced
- 1 tsp capers minced
- 1 tbsp dry vermouth
- 1 tbsp sage leaves minced
- 1/2 tsp dried chilli flakes
- 1/2 tsp salt
- Soak the nuts in water overnight then drain and pat dry
- Heat oven to 200C
- Toast the nuts for 20 minutes (watch they don’t burn) OR toast them in a dry pan for about 2 minutes til they turn just golden and release their nutty aroma, tip them out of the pan immediately to sto them cooking further
- Allow the nuts to cool
- Whizz with all other ingredients in processor