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Raw Nut Pâté

Prep time
30 mins
Appetizers | Hors d'oeuvres | Side dishes
Special Diets
Vegan | Vegetarian | High Fiber | Healthy
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac
From the Kitchen of the Willy Street Co-op.


A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.


2 calmonds (whole, raw)
2 csunflower seeds
2 tkelp powder
3 clvgarlic (minced)
1⁄4 clemon juice
1⁄4 ctamari (gluten-free)
1 red onion (small, minced)
1 celery rib (minced)
1⁄2 cparsley (fresh, minced)


Coarsely chop the almonds and combine with the sunflower seeds in a large bowl. Cover with cold water and allow to soak overnight.

Reserving 1/2 cup of the water, drain the almonds and sunflower seeds, and transfer to the bowl of a food processor. Add the kelp powder and garlic and pulse to combine. Add the lemon juice and tamari, and blend until a smooth Blend the nuts and sunflower seeds in a food processor with kelp powder, garlic, lemon juice, and tamari until it turns mostly smooth and creamy, adding a bit of the reserved soaking liquid if the consistency seems too thick. Scoop out the pâté and turn into a large mixing bowl. Fold in the onions, celery, and parsley, and enjoy!