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.