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.
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.