No, this doesn't freeze well. The texture will become a little crumbly and watery.

This is a gluten-free recipe and can be served with gluten-free crackers and accompaniments.

Can you make this without nuts?

You can use sunflower seeds or pumpkin seeds instead of walnuts for a similar effect.

How long does it last?

You can keep this in the fridge up to 2 days. It is best to garnish just before serving. If using melted vegan butter instead of oil on top, you can add that on prior to refrigerating but try to keep the plastic wrap from touching the surface of the butter.

Vegan Walnut Paté Recipe

Description

This plant based walnut lentil Vegan Paté is a rich country-style paté made with lentils and walnuts with a touch of truffle oil.

Ingredients

Units Scale

1 small clove garlic
1 teaspoon kosher salt
1 1/2 cups canned drained lentils, one 15-ounce can
1 cup toasted walnuts
1 tablespoon chopped chives, plus more for garnish
2 teaspoons truffle oil
1 teaspoon sherry vinegar
Freshly ground pepper, to taste

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Instructions

Mince garlic. Sprinkle with ½ teaspoon salt and mash into a paste with the side of a chefs knife. Transfer the paste to a food processor.
Food Processor: Add lentils, walnuts, 1 tablespoon chives, truffle oil, vinegar, the remaining salt and pepper to taste. Cover and process to combine.
Transfer the paté to a small bowl or crock, and smooth the surface. Refrigerate up to two days. Serve sprinkled with chives and more pepper.

Notes

To make in advance: press plastic wrap down to surface of the pate and refrigerate up to two days in advance. Garnish with chives, pepper and oil before serving.

Substitute For Walnuts: Pecans are a good alternative to the walnuts.

Prep Time: 15 minutes
Category: appetizer
Method: Food Processor
Cuisine: French

Nutrition

Serving Size: 2 tablespoons
Calories: 135
Sugar: 0 g
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 2 g
Fiber: 2 g
Protein: 5 g