Versatile Vegan Walnut Pâté
Watch out, dips of holiday past: There’s a new kid in town. We use our own fresh organic CORKY’S NUTS walnuts in almost everything we make, so adding this dip/pâté creation to our weekly snacking repertoire didn’t take long. As a versatile spread, it pairs beautifully with crudites and works wonders on a sandwich.
Ingredients
- 2 cups chopped walnuts
- 16 cloves raw organic garlic
- ½ cup water
- ¼ cup organic lemon juice (roughly 1 large lemon)
- 2 tablespoons nutritional yeast
- 2 tablespoons organic olive oil
- 1 tablespoon organic Bragg Liquid
- Aminos or organic tamari (soy sauce)
- ¼ teaspoon Himalayan sea salt
- ¼ teaspoon black pepper
- Chopped organic chives for garnish
Instructions
- This can be made in a blender or food processor. Combine all ingredients and blend to creamy or desired consistency. Less blending yields chunkier texture. Serve on a plate or bowl and finish with a drizzle of olive oil and fresh herbs.
Notes
Chef Notes: Pairs well with a charcuterie board, sliced raw veggies, chips and crackers. Can also be used to top a quinoa bowl with fresh mixed greens and vegetables. Alternatively, you can add ¼ cup of seasonal chopped fresh herbs; stir in after blending and before plating. Don’t have chives on hand? Sprinkle on red pepper flakes or a za’atar blend.