lemon and herbes de provence almond pate on cracker teaser.jpg

Lemon and Herbes de Provence Almond Pate

From MarketStreetVegan.com

serves 4-8, adapted from here (post includes credit links)

150g blanched almond meal

1/4 cup lemon juice

1/2 cup unsweetened soy milk

3 TBSP olive oil

1 small clove garlic

1/2 tsp fine sea or kosher salt

1 TBSP herbes de Provence

1 tsp lemon zest (from about half a large lemon)

Blend all ingredients except herbs and lemon zest with an immersion blender until smooth. Stir in herbs and lemon zest.

For a softer spread, heat oven to 350. Divide evenly between two 10-oz ramekins. Bake 40 minutes, until puffed and golden brown on top. The spread can be used immediately as a tart base before baking, or let cool before serving on a tartine or crackers.

Alternately, to mold, line two 10-oz ramekins with a double layer of cheesecloth. Divide the mixture evenly between the ramekins, fold cheesecloth over, and chill for at least 3 hours, or up to overnight. (In a pinch, chill in the freezer for 30 minutes.)

Heat oven to 350. Use the cheesecloth to lift the pate from the ramekins, carefully transfer to an oiled (or parchment-lined) baking sheet (without cheesecloth), and bake 40 minutes, until golden.

Let cool thoroughly before transferring to the refrigerator. Best served slightly chilled.