Easy Artichoke Pâté is a Rich, Paleo, and Plant-Based Spread


Eating healthy certainly doesn’t mean you need to make sacrifices. This easy, delicious artichoke pâté is rich and satisfying, but made with simple, nutritious, dairy-free ingredients. You can serve it as an appetizer with vegetables and crackers, enjoy it on toast or a sandwich, or even toss it with hot pasta or rice. We originally shared this recipe over 15 years ago, but have given it a big update and added more information!

Dairy-Free Artichoke Pâté Recipe - Easy, Rich, Paleo, and Plant-Based Spread (also vegan, gluten-free, and soy-free - but delicious!)

Easy Artichoke Pâté is a Rich, Paleo, and Plant-Based Spread

The combination of pine nuts and almonds gives this vegan pate a very creamy consistency. Pine nuts are quite oily, so they don’t need to be pre-soaked. You can leave the skin on the almonds, if you don’t mind the very slight flavor and color difference, but you still need to pre-soak them. If you don’t have any almonds on hand, you can substitute raw cashews. But they should still be soaked for about 4 to 6 hours before blending.

If you need an instant option, grind cashews or blanched almonds in your food processor until very finely ground or powdered. Blend in the remaining ingredients, and add more water as needed to get a smooth consistency. Since you aren’t pre-soaking the nuts, you will need to add more water.

Dairy-Free Artichoke Pâté Recipe - Easy, Rich, Paleo, and Plant-Based Spread (also vegan, gluten-free, and soy-free - but delicious!)

Special Diet Notes: Artichoke Pâté

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo, and possibly keto-friendly.

Artichoke Pate
Please note that the Prep time is hands-on time only. Plan ahead by pre-soaking the nuts. I you're limited on time, see the tips written in the post above.
Recipe type: Appetiser
Cuisine: American
Serves: 1¼ cups
  • ½ cup raw almonds
  • 2 tablespoon raw pine nuts
  • ¾ cup artichoke hearts, quartered
  • 2 tablespoon water, plus additional for soaking the almonds
  • 2 teaspoon lemon juice
  • 2 teaspoon minced garlic
  • ¼ teaspoon sea salt
  1. Place the almonds in a small bowl, cover them with water, and place them in the refrigerator overnight, or for 12 hours.
  2. Drain the almonds, and squeeze each almond between your thumb and forefinger to remove the skin. Place the almonds on a towel to dry.
  3. Put the almonds and pine nuts in your blender or food processor, and process them for 1 to 2 minutes, or until finely ground.
  4. Scrape down the sides of the container, and add the artichoke hearts, water, lemon juice, garlic, and salt. Process for 1 to 2 minutes to make a smooth puree.
  5. Taste and adjust seasonings, as needed.
  6. Transfer the mixture to an airtight container and store in the refrigerator.
This recipe was reprinted with permissions from The Complete Idiot’s Guide to Vegan Living by Ray Sammartano and Beverly Lynn Bennett.
Nutrition Information
Serving size: ¼ cup Calories: 84 Fat: 7.2g Saturated fat: .6g Carbohydrates: 3.5g Sugar: .7g Sodium: 122mg Fiber: 1.5g Protein: 2.7g

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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