sun-dried tomato pâté

sun-dried tomatoes are unrivaled ::::

There’s nothing better than sun-dried tomatoes to make a savory dish. I use this pâté as a dip for raw carrots, cucumbers, and celery. It’s also a nice sauce base in a pinch — a scoopful of the pâté in a warm pan with cream/plant milk rounds out a mix of stir-fry cruciferous vegetables, onions, seitan, or cooked pasta.

From the Six Hungry Feet blog (

sun-dried tomato pâté
Recipe type: Appetizer
Prep time: 
Total time: 
  • 100 g sun-dried tomatoes (dry ones, not the oil-packed) - I often use 85g instead because that’s the size of the package I buy. Also, check to see if there’s added salt. You may need to rinse well before using, if so.
  • 70 g cashews, soaked for 20-30 min
  • 1 tablespoon pine nuts, toasted
  • 100 g roasted red sweet pepper
  • 1 garlic clove, chopped
  • 20 g extra virgin olive oil
  • 2 teaspoons sweet paprika
  • pinch of black pepper
  • salt to taste
  1. Soak the tomatoes in warm water for 30 minutes while soaking the cashews.
  2. Drain the tomato water (save it for another recipe - makes a great soup broth). Drain the cashew water (meh to save).
  3. Add the soaked sun-dried tomatoes in a blender or food processor.
  4. Add the rest of the ingredients and blend well, for a smooth consistency.
  5. Check for salt and pepper needs, and adjust.
  6. Eat as a dip with raw vegetables or stir into warm plant milk for a plant-based pasta sauce. Store in the refrigerator.







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