Vegan Nut Paté that’s High in Protein, Magnesium, Calcium & Flavor


This flavorful Vegan Nut Paté recipe was contributed by a reader way back in the beginning. Unfortunately, I can’t find record of who it was! But it’s become a favorite plant-based spread.

This recipe is naturally high in protein and magnesium and it’s even a decent source of dairy-free calcium and omega3 fatty acids. We enjoy it spread on toast for a light lunch, but you can also serve it as an appetizer with baguette, crackers, or crudités. The cayenne does give it a little kick. You can omit it or substitute smoked paprika for flavor without heat.

Vegan Nut Paté Recipe - High protein, healthy, and delicious spread.

Special Diet Notes: Vegan Nut Paté

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, grain-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan Nut Paté
Prep time
Cook time
Total time
This plant-based pate has a nutty flavor that pairs well with baguette, crackers, and crudités.
Recipe type: Appetiser
Cuisine: French
Serves: 6 to 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 degrees 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 keep in the refrigerator for up to 1 week.

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About Author

Alisa is the founder of, 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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