Versatile Almond Pulp Dip and Spread - Nicole van Hattem

Versatile Almond Pulp Dip and Spread

Versatile Almond Spread that you can whip up in minutes, you’ll need:
2 cloves of garlic,
6 tablespoons fresh lemon juice,
1/4 cup sun-dried tomatoes, soaked in water (oil packed is fine, just adjust oil later on),
1 T dijon mustard,
4 sprigs fresh lemon thyme (regular thyme works too – as do other herbs!),
1 1/2 cups fresh almond pulp,
1/2 cup olive oil,
2 tablespoons nutritional yeast,
salt and pepper to taste. 

To make the spread: in a food processor, chop garlic with lemon juice and sun dried tomatoes.
Add mustard and thyme and process until evenly minced.
Add in almond pulp and process to combine well.
Drizzle in olive oil.
Add nutritional yeast and combine well.

Pate should be smooth and fluffy. Adjust oil and lemon juice as needed, and add salt and pepper to taste.

This pate gets better as it ages and ferments slightly, so keep in a sealed jar in the refrigerator until needed.

Serve with crackers, crudites, or use as a spread anywhere you like.

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