Yasodhara Memories: Sweet Almond Pâté

Among all the food we enjoyed at Yasodhara ashram, the almond spread was everyone’s favorite and quickly became a popular topic of conversation during my stay.

When I got home and tried to recreate it I found it quite challenging to replicate.

I knew there was:

  • almonds
  • basil
  • honey
  • lemon juice?

Along with it’s characteristics:

  • sweet
  • slight zing at the end
  • earthy

After 4 tries over a two week period and a life filled with dull tasting almond spread in every meal I had, I finally nailed the recipe.

(the secret’s in the apple cider vinegar)

Soaked almonds are also a must for this recipe. Soaking the almonds increases the enzyme content, and makes them easier to work with. I didn’t want to end up with a nut butter and soaking prevented that from happening.

Just look at how BIG that garlic bulb is. Holy moly.

Had to share.

PS: I used a regular sized clove for the recipe.

Raw Sweet Almond Pâté

Vegan (option), Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Easily my favorite recipe on the blog. Eat it with a spoon, stir it around with pasta, or use as a cracker or vegetable dip. Any way you enjoy it will change the way you look at almonds.

Yield: 1.5 cups


  • 2 cups fresh basil – worked out to be about 3 (40g) packs of basil
  • 3/4 cup raw almonds, soaked over night, drained and rinsed
  • 3/4 cup fresh parsley
  • 1 garlic clove
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon raw apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoon raw honey or agave nectar
  • 1/4 teaspoon sea salt


Place all ingredients in the bowl of your processor and pulse with the “S” blade just until chunky. You can either continue processing for a smoother spread; similar to pesto, or stop while there’s still chunks of almonds. I like it a bit chunky.

The spread is thick, still relatively chunky, and served best with crackers, a slice of fresh bread, or combined with a simple warm bowl of quinoa and fresh herbs.

This recipe makes quite a bit of spread, so I kept 1/2 of it in a mason jar in the fridge and the other half in a plastic bag for 2 days from then when I’d realize I polished off the fridge batch safe keeping.

So delicious and simple. Juust the right recipe to welcome what is bound to be a hectic week!

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