Vegan Nut Paté that’s High in Protein and Calcium, but Low in Carbs


This flavorful Vegan Nut Paté recipe was contributed by a reader way back in the beginning of Go Dairy Free. Unfortunately, I can’t find record of who it was! Nevertheless, this recipe has become a favorite plant-based spread with “just” dairy-free, vegan, gluten-free, and even keto visitors, so I’m giving the post a big update.

Vegan Nut Paté Recipe - High Protein, Low Carb, High Calcium, Dairy-Free, Gluten-Free, and Plant-Based

Vegan Nut Paté that’s High in Protein and Calcium, but Low in Carbs

This recipe is naturally high in protein and magnesium, and it’s even a good source of dairy-free calcium, with roughly 100 milligrams per serving.  And did I mention the omega 3 fatty acids from the nuts? Plus, low carb dieters will appreciate that each serving has less than 2 grams of net carbs.

We enjoy this plant-based 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 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

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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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