Raw Nut Pâté

Serving size:
 6 Servings


    • 2 c
    • almonds (whole, raw)
    • 2 c
    • sunflower seeds
    • 2 t
    • kelp powder
    • 3 clv
    • garlic (minced)
    • 1⁄4 c
    • lemon juice
    • 1⁄4 c
    • tamari (gluten-free)
    • 1
    • red onion (small, minced)
    • 1
    • celery rib (minced)
    • 1⁄2 c
    • parsley (fresh, minced)
30 minutes
Ready in
30 minutes


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.

From the Kitchen of the Willy Street Co-op.


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!


Special Diets: 

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