This sundried tomato pâté recipe has all of the texture and flavor of traditional pâté. It’s a quick and easy recipe to make. Plus, it’s plant-based, gluten-free, and dairy-free making it perfect for anyone with an appetite.
Take this dip with you, whether you’re on the go, or headed to a book club, potluck, dinner party, etc.
The flavor is so spot-on, you won’t even know the difference (minus the fact that you don’t have to eat liver, so there’s that, too). 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 because it’s nutrient-dense and filling.
Sundried Tomato Pâté Ingredients
This pâté uses just a handful of simple, wholesome ingredients.
- sunflower seeds – a great source of healthy fats and provide a very real pâté texture
- extra virgin olive oil – helps to bind it all together and gives it that creamy mouthfeel
- fresh lemon juice – helps brighten up the flavor
- sundried tomatoes – give it that umami flavor, and also help to add more texture with a hint of salty-sweetness
- green onion – helps to build the flavor
- dried spices – this combination of dried spices are what adds a ton of flavor to this vegan pâté
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this sundried tomato pâté using what you already have? Here are some ideas…
- no sunflower seeds? ➝ you can also use almonds, pine nuts, or cashews
- no olive oil? ➝ try subbing a neutral-flavored oil like avocado
- no green onions? ➝ you can also use a shallot (1/4 or 1/2 depending on the size)
- out of some of the spices? ➝ play around with it – use what you have, taste, and adjust
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Vegan Sundried Tomato Pâté
- 2 cups raw sunflower seeds soaked 2 hours
- 1 cup sundried tomatoes (not packed in oil) soaked 2 hours in hot water
- ¾ tsp onion powder
- ¾ tsp garlic powder
- ¾ tsp chili powder
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp kosher salt, to taste
- 1 green onion, roughly chopped
- ½ cup extra virgin olive oil
- 2 tbsp lemon juice
- tomato water for blending
- Drain the sunflower seeds and add to the bowl of a food processor.
- Next add the sundried tomatoes (keep the water they soaked in and set aside). Pulse the tomatoes and the sunflower seeds together for about a minute to get them incorporated.
- Now, add the remainder of ingredients except for the water the tomatoes were soaking in, and turn the food processor on. If it won't process, slowly start adding the sundried tomato water to get things moving.
- Add ¼ cup of the liquid at a time, until it reaches your desired consistency (I ended up adding ½ cup total).
- You want some texture in this dip. It shouldn’t be completely smooth.
- Taste, and add more salt or lemon juice as needed.