Raw Vegan Sundried Tomato Olive Pate

sundried tomatoes

 Ivan / Getty Images

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Soak Time: 2 hrs
  • Yield: 2 cups; about 16 servings
Nutritional Guidelines (per serving)
86 Calories
6g Fat
7g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spreads and dips, like this raw pate with olives and sun-dried tomatoes, are some of the best food for a raw foodist to have around. Pates can be spread on flax crackers, raw pizza crusts, raw breads, or used as a dip for fresh veggies. It's always nice to have things like this in the fridge. Sunflower seeds make a great, creamy base but you could substitute other soaked nuts or seeds as well.


  • 1 cup sunflower seeds
  • 4 sundried tomatoes
  • 1/4 cup kalamata olives
  • 1/4 red bell pepper
  • 1 tablespoon green onion, or red onion
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1 teaspoon nama shoyu
  • 1 clove garlic
  • 1 tablespoon nutritional yeast, optional
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon fresh lemon juice

Steps to Make It

  1. Soak the sunflower seeds in water for at least 2 hours or up to overnight in the refrigerator.

  2. Soak the sundried tomatoes in water to cover for 30 minutes.

  3. Strain the seeds and tomatoes and add them to a food processor with the remaining ingredients. Blend until smooth, about 30 seconds.

  4. Store in an airtight container in the fridge for up to 5 days.