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Sun-Dried Tomato Pâté (Vegan Spread)

Sun-dried tomato pate is a delicious spread or dip for crusty bread, crackers, sandwiches, wraps, roasted vegetables, or grilled meat. This plant-based recipe is easy to make and has a similar texture to traditional pâté.

Looking for more dips? Try my ultra creamy roasted red pepper hummusdairy free french onion dip, or green chile cashew queso.

What You’ll Love About This Recipe

  • Easy – this appetizer comes together quickly using a food processor, which gives it a similar texture to traditional pate.
  • Simple – you only need a handful of wholesome, simple ingredients to make this condiment.
  • Flavorful – all the ingredients work together to create an incredibly flavorful spread.

Ingredients

Here’s what you’ll need to make this sun dried tomato dip:

  • Raw cashews – for the creamy base.
  • Extra virgin olive oil.
  • Onion and garlic – add lots of extra flavor.
  • Sun-dried tomatoes – dry packed. If using oil-packed, you’ll likely need less water to blend.
  • Fresh basil leaves – balance out the salty taste of the sun-dried tomatoes.
  • Melted vegan butter – adds a rich flavor.
  • Lemon juice – adds brightness.
  • Warm water – to help blend into a smooth consistency.

How to Make Sun-Dried Tomato Pâté: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Soak the cashews and dry-packed sundried tomatoes in boiling water for 20 minutes to soften. Drain and rinse.

2. Heat a skillet over medium heat with olive oil. Once hot, sauté the onion and garlic until translucent and fragrant. Remove from the heat.

3. Add the softened cashews and sun-dried tomatoes to the bowl of a food processor along with the sautéed onion and garlic, basil leaves, melted vegan butter, lemon juice, and warm water. Blend until smooth, scraping down the sides as needed.

Helpful Tips

  • Use a food processor, not a blender to make this dip. There’s not enough liquid for a blender.
  • You may need more lemon juice. Dry packed sun-dried tomatoes are quite salty, so you may need more lemon juice to balance the flavor.
  • Using oil-packed sun-dried tomatoes? Start with less water and add more as needed to blend until smooth. You may also need a pinch of salt since these aren’t quite as salty as dry-packed.

Quick Tip: For the best flavor, let the dip chill for at least 2 hours before enjoying. This allows the saltiness of the sun-dried tomatoes to mellow out and the flavors to meld together.

Storage

Store leftover pate in an airtight container in the fridge for up to 10 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this sun-dried tomato pâté using what you already have? Here are some ideas

  • No cashews? – you can also use blanched almonds, raw sunflower seeds, or sub 1 cup of dairy free cream cheese and omit the added water.
  • Not dairy free? – use real butter.
  • Add-ins – red pepper flakes, smoked paprika, or capers. 

How To Serve

Take this dip to book clubs, potlucks, dinner parties, etc. It’s great on sandwiches, pizza, toast, crackers, or with fresh or roasted vegetables. It’s also the perfect snack for when you hit that mid-afternoon slump.

Frequently Asked Questions

Is traditional pâté vegetarian?

Pâté is traditionally made with chicken liver, but can also be made with beef, duck, or goose liver. It has a distinct taste and often is masked with other ingredients because of its intense flavor.

Can you freeze this sun dried tomato spread?

I don’t recommend freezing this spread as it will change the texture, making it gritty. It’s best eaten fresh.

Should I soak sun-dried tomatoes before using them?

If using dry-packed sun-dried tomatoes, you should soak them first. They have a tough, chewy texture and blend more easily when soaked in warm water first.

More Sun Dried Tomato Recipes

I hope you love this Sun-Dried Tomato Pâté! If you make it, be sure to leave a comment & a star rating so I know how you liked it!

Sun-Dried Tomato Pâté (Vegan Spread)

5 from 2 votes
A bowl of homemade sun-dried tomato pate with a fresh basil garnish on a plate of round crackers.
Sun-dried tomato pate is a delicious spread or dip for crusty bread, crackers, sandwiches, wraps, roasted vegetables, or grilled meat. This plant-based recipe is easy to make and has a similar texture to traditional pâté.
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes

Ingredients
 

  • 1 cup raw cashews
  • 1 cup dry packed sun dried tomatoes see notes below about using oil-packed
  • 1 tablespoon olive oil
  • ½ small yellow or white onion, diced about ½ cup
  • 1 garlic clove minced
  • 1 cup fresh basil leaves
  • 3 tablespoons melted vegan butter
  • juice of 1 small lemon (about 2 tablespoons) plus more if needed, to taste
  • ¾ cup warm water

Instructions

  • Soak the cashews and dry-packed sundried tomatoes in boiling water for 20 minutes to soften. Drain and rinse.
  • Heat a skillet over medium heat with olive oil. Once hot, sauté the onion and garlic until translucent and fragrant. Remove from the heat.
  • Add the drained cashews and sun-dried tomatoes to the bowl of a food processor along with the sautéed onion and garlic, basil leaves, melted vegan butter, and lemon juice. Blend until smooth, scraping down the sides as needed.

Notes

Using oil-packed sun-dried tomatoes? Start with less water and add more as needed to blend until smooth. You may also need a pinch of salt since these aren’t quite as salty as dry-packed sun-dried tomatoes.
Serve chilled: For the best flavor, let the dip chill for at least 2 hours before enjoying. This allows the saltiness of the sun-dried tomatoes to mellow out and the flavors to meld together.
See the blog post for serving ideas, helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

No cashews? – you can also use blanched almonds, raw sunflower seeds, or sub 1 cup of dairy free cream cheese and omit the added water.
Not dairy free? – use real butter.
Add-ins – red pepper flakes, smoked paprika, or capers.
5 from 2 votes (2 ratings without comment)

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