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Almond milk and Almond pate



1 litre(s)

Almond Milk and Pate

  • 225 grams almonds
  • filtered water
  • 60 grams sundried tomatoes, drained
  • 100 grams sundried tomato oil (or other oil)
  • 6 tablespoon lemon juice
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 4 sprigs lemon thyme
  • leftover almond pulp, from above
  • Salt and pepper

Recipe's preparation

    Almond Milk
  1. Soak almonds in water overnight

    Drain and rinse almonds.

    Place in thermomix bowl with 900ml filtered water

    Blitz 90 seconds speed 9.

    Filter milk through a nut bag or 2 new chux clothes. Set aside almond milk for use. Reserve pulp

  2. Pate
  3. In thermomix bowl place reserved pulp and all remaining ingredients.

    Blitz 15 seconds speed 8. If too thick for your liking add 1/2 mc of water and mix 10 seconds speed 5.

    Set pate aside and enjoy.

    This is lovely on crackers, vegetable sticks or as a sandwich spread and is nutritioous, gluten free and paleo.


Accessories you need



Change herbs with what you have/your prefence.

The almond milk makes a great chai latte and doesn't split (I usually heat to 70deg in tm31 and 75 deg in tm5)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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