Pate Nutty Pat
Elevate your appetizer game with Pate Nutty Pat, a smooth and satisfying nut-based pâté that's perfect for vegans and non-vegans alike! This creamy spread combines the rich, buttery flavors of soaked cashews and toasted walnuts with the aromatic depth of shallots, garlic, and fresh thyme. A hint of smoked paprika adds a subtle smokiness, while a splash of lemon juice and soy sauce balances the richness with a zesty, umami kick. With just 30 minutes of hands-on prep, this flavorful pâté is a versatile show-stopper—ideal for spreading on crackers, pairing with crusty bread, or serving as a unique dip for fresh veggies. Whether you're hosting a gathering or looking for an elegant snack, Pate Nutty Pat promises a crowd-pleasing experience packed with wholesome, nutrient-rich ingredients.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.5 cup Walnuts
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 small (finely chopped) Shallot
- 2 cloves (minced) Garlic
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup (plus more, if needed) Water
Instructions
Soak the raw cashews in hot water for 30 minutes or overnight in room-temperature water. Drain and set aside.
In a small skillet, melt the butter with the olive oil over medium heat. Add the finely chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Remove the skillet from the heat and set aside.
In a food processor, combine the soaked cashews, walnuts, cooked shallot and garlic mixture, fresh thyme leaves, smoked paprika, lemon juice, soy sauce, salt, and black pepper.
Pulse the mixture a few times to break down the nuts, then run the food processor continuously while slowly adding water. Continue blending until the mixture becomes creamy and smooth, pausing to scrape down the sides as needed. If the mixture is too thick, add additional water one tablespoon at a time until the desired consistency is reached.
Taste and adjust seasoning if needed. Transfer the pâté to a serving dish.
Serve immediately with crackers, toasted bread, fresh vegetables, or use as a sandwich spread. For best results, refrigerate for 1-2 hours to let the flavors meld before serving.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
