Vegan Nut Paté
Prep time
Cook time
Total time
This plant-based spread has a nutty flavor that pairs well with baguette, crackers, and crudités.
Recipe type: Appetiser
Cuisine: French
Serves: 8 servings
  • ¾ cups walnuts
  • ½ cup pecans
  • 12 ounces firm tofu, drained (can use silken)
  • ¼ cup soy sauce or wheat free tamari (for gluten-free)
  • 2 tablespoon diced red onion
  • 1 tablespoon apple cider vinegar
  • 1 large garlic clove, chopped
  • ¼ teaspoon cayenne pepper
  • ¼ cup finely chopped parsley (optional)
  1. Preheat your oven to 350°F.
  2. Put the walnuts and pecans on a baking sheet and bake for 7 to 10 minutes, or until fragrant. Keep a close eye as they can go from toasted to burnt very quickly.
  3. Put the toasted nuts, tofu, soy sauce, onion, vinegar, garlic, and cayenne in a food processor and process until smooth.
  4. Scrape the pate into a serving bowl, and stir in the chopped parsley, if using.
  5. Cover and refrigerate until ready to serve. It will thicken as it chills, and will keep in the refrigerator for up to 1 week.
Nutrition Information
Serving size: ⅛ batch Calories: 122 Fat: 10g Saturated fat: .9g Carbohydrates: 3.3g Sugar: .7g Fiber: 1.6g Protein: 7.1g
Recipe by Go Dairy Free at