Raw Nut Pâté

Serving size:
 3 Cups


    • 1 c
    • almonds (raw, coarsely chopped)
    • 1 c
    • sunflower seeds (unsalted)
    • 1 t
    • kelp powder
    • 2 clv
    • garlic (minced)
    • 2 T
    • lemon juice
    • 2 T
    • tamari (gluten-free)
    • 1
    • red onion (small, finely minced)
    • 1
    • celery rib (finely minced)
    • 1⁄4 c
    • minced fresh parsley
8 hours, 10 minutes
Ready in
8 hours, 10 minutes


A Willy Street Co-op creation, 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. Note that the almods and sunflower seeds need to soak overnight!

From the Kitchen of the Willy Street Co-op.


Combine the chopped almonds and sunflower seeds in a large bowl. Cover with cold water and allow to soak overnight.

Set aside 1/2 cup of the soaking water from the almonds and sunflower seeds, then drain them. 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 smooth. If needed, pour in some of the soaking liquid while the motor is running to acheive a creamy consistency. Transfer the pâté into a large mixing bowl. Fold in the onions, celery, and parsley. Enjoy!


Special Diets: 

Food Allergies: