Raw Vegan Sundried Tomato Olive Pate

Raw Vegan Sundried Tomato Olive Pate

Eleonora Tuveri / Getty Images

Prep: 20 mins
Cook: 0 mins
Soak Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
86 Calories
6g Fat
7g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 86
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Protein 3g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

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