Yasodhara Memories: Sweet Almond Pâté

By March 29, 2017

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
Recipe type: Vegan (option), Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 1.5 cups
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.
  • 2 cups fresh basil – worked out to be about 3 (40g) packs of basil
  • ¾ cup raw almonds, soaked over night, drained and rinsed
  • ¾ 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
  • ¼ teaspoon sea salt
  1. 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.
  2. 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.
View Nutritional Information (once on page scroll down) 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!

This entry was tagged: pesto, spread

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