- 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
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
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.
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