Almond Pate

• 2 cups whole raw almonds
• 1 medium tomato
• 2 tbsp chopped onion
• 2 cloves garlic
• 1 tsp fresh lemon juice
• 1 tsp tamari sauce (or coconut aminos or soy sauce)
• 1/4 tsp cayenne pepper

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• Soak the almonds in the water for 8 to 12 hours.
• Drain and rinse the almonds.
• Transfer the almonds to a food processor or blender and pulse a few times (just until coarsely chopped).
• Add the tomato, onion, lemon juice, garlic and cayenne then pulse until the desired consistency is achieved.
• Serve with fresh vegetables (bell pepper, cucumber, carrot sticks, celery or snap pea pods), spread on a rice cake or dollop on top of your favorite salad (not included in nutrition facts).
• Store leftovers in the refrigerator. Note: almond pate will keep for 7 to 10 days.
• *1 serving = 1 tbsp

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