Being vegetarian, I’ve never actually eaten pâté before, that is until my daughter gave me a pot of vegan walnut paste which was labelled as walnut ‘pesto’ – but was much more like a pâté than a pesto!
After trying the shop version, I knew I’d have to re-create it at home because it was sooo tasty. So I set about making something similar, only homemade, and this is the result of that inspiration . . .
The texture is lighter than the shop one, but the taste is pretty amazing! I hope you love it too.
This can be served on gluten free cheese crackers, on GF toast, as a dip with crudités or as an addition to your vegetables. You can also use it on pasta to make a pasta sauce.
How to Make Yummy Vegan Walnut Pâté
It’s very easy to make and you can play with the quantities of each ingredient to tweak the flavours to your preference. It’s important to soak the nuts overnight and throw away the water they were soaking in.
So . . . soak 2 small cups walnuts to 1 small cup cashews in water overnight. Rinse well and blend with a little water and a squeeze of lemon juice.
Add to the blender: a good slosh of extra virgin olive oil, a teaspoon of solid coconut oil, more water if necessary (to enable blending), 2 tbs nutritional yeast, a dash of soy sauce, lots of fresh basil leaves, some dried onion powder, dried garlic powder, dried basil, oregano, paprika and black pepper. Next add lots of sweet soy sauce (Ketjap manis) to taste.
Pre-cook one small sweet potato, either in the oven or the microwave and scoop out the flesh. Blend it all together and taste. Adjust the salt, pepper, sweet soy sauce (ketjap manis) until you get the full richness of the flavour.
Heat little water in a pan and add two dessert spoons of agar agar. Stir until well thickened and then add to the blender and blend in with the pâté. Be sure to blend it immediately after adding so that it mixes through properly and doesn’t separate.
Transfer the whole pâté into a clean saucepan and heat through, stirring all the time. After a few minutes, give it a final tasting, then pop it into a container and into the fridge and leave to cool.
Delicious and easy to make walnut spread
15 minPrep Time
15 minTotal Time
- 2 small cups walnuts
- 1 small cup cashews
- 1/2 lemon (not completely squeezed out)
- 3 tbsp extra virgin olive oil (a good slosh!)
- 1 cm2 coconut oil, if solid or just add a dash
- water (to enable blending)
- 2 tbs nutritional yeast
- dash GF soy sauce
- lots of fresh basil leaves
- 2 tsp dried onion
- 2 tsp dried garlic
- 2 heaped tsp agar agar
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp paprika
- black pepper
- sweet soy sauce (Ketjap manis) to taste.
- 1 small, cooked sweet potato (previously baked in the microwave)
- Soak the nuts overnight and then rinse well, discarding the water they were soaked in. Add to a blender with water and lemon juice and blend. Add the rest of the ingredients and keep blending until a smooth paste consistency is achieved. Taste and add more salt, pepper, ketjap manis or herbs to tweak the flavour.
- Chill in the fridge and serve with crackers, bread, toast or vegetables. Can also be put onto your pasta like a pesto sauce.
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