Vegan Nut Paté Recipe (High Protein, Low Carb, Plant-Based)

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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 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.

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

Author: Contributed

Recipe type: Appetiser

Cuisine: French

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)

Preheat your oven to 350°F.
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.
Put the toasted nuts, tofu, soy sauce, onion, vinegar, garlic, and cayenne in a food processor and process until smooth.
Scrape the pate into a serving bowl, and stir in the chopped parsley, if using.
Cover and refrigerate until ready to serve. It will thicken as it chills, and will keep in the refrigerator for up to 1 week.

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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