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.
The flavor and is so spot on, you won’t even know the difference. And you don’t have to eat liver, so there’s that, too.
Sundried Tomato Pâté Ingredients
This pâté uses just a handful of simple, whole food ingredients.
- Sunflower seeds. The sunflower seeds are a great source of healthy fats and provide a very real pâté texture.
- Extra virgin olive oil. The olive oil helps to bind it all together and gives it that creamy mouthfeel.
- Fresh lemon juice. Lemon juice helps brighten up the flavor.
- Sundried tomatoes. Sundried tomatoes give it that umami flavor, and also help to add more texture with a hint of salty-sweetness.]
- Green onion. The 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.
How to Use This Sundried Tomato Pâté
This sundried tomato pâté is great on sandwiches, pizza, toast, crackers, or with fresh or roasted vegetables.
Take this dip with you, whether you’re on the go, or headed to a gathering. It’s a hit at book clubs, pot lucks, parties, etc.
It’s also the perfect snack for when you hit that mid-afternoon slump because it’s nutrient-dense and filling.
No sunflower seeds? ➝ You can also use almonds, pine nuts, or cashews (but keep in mind that it’ll no longer be nut-free).
No olive oil? ➝ Try subbing a neutral flavored oil like avocado.
No green onions? ➝ You can also use a shallot. I’d use 1/4 or 1/2 depending on the size.
Out of some of the spices? ➝ Play around with it. You don’t necessarily need to add all the spices. Use what you have, taste, and adjust.
More Healthy Recipes
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.