A delicious gluten free pâté made with sun dried tomatoes, great on grainy toast or bruschetta.
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If you're as a big a fan of dips and spreads as I am, you're going to love this sun dried tomato pâté. Creamy and rich, with a balance of sweet and salty flavors, this is the ultimate gluten free spread.
Whip up a batch and stick it in the fridge for a quick lunch, slathered on a toasted baguette.
Ingredients
- Vegan Cream Cheese: You can find excellent vegan cream cheese in most supermarkets. I used Violife, which is my favorite, but feel free to use your favorite brand.
- Sun Dried Tomatoes: Choose a quality brand of sun dried tomatoes packed in oil. Be sure to drain the oil off before adding them to your pate. You can save it and use it as the base for a salad dressing. If you happen to have dry packed sun dried tomatoes in your pantry, you can still use them; just be sure to hydrate them by soaking them in water before adding them to your dip.
- Capers: Capers add a necessary briny kick that balances out the sweetness of the sun dried tomatoes.
- Vegan Butter: The butter here is optional, but it will increase the creamy spreadability of your pâté.
- Garlic: I've tested this recipe with varying amounts of garlic, and one clove is the perfect amount...any more than that, and the garlic will overwhelm the other flavors in your dip.
- Green Onions: Green onions add a fresh, zesty taste that livens up this sun dried tomato pâté.
- Basil: Your best bet is fresh basil. Dried basil just doesn't have the same flavor.
- Black Pepper: Adds a spicy kick!
How To Make Sun Dried Tomato Pate
- Simply add all the ingredients to your food processor or blender, and pulse until the sun dried tomato puree is thick and creamy. For a rustic touch, leave a few chunky bits in your dip.
Chill The Sun Dried Tomato Pâté
- Transfer your pâté to a serving dish, cover with cling film, and refrigerate for at least 4 hours before serving. This will give the pâté time to thicken and set up, and it will also give the flavors a chance to intensify.
Uses For Sun Dried Tomato Spread
- Sun dried tomato pâté gives sandwiches a fresh and unique flavor.
- Add pâté it to your vegan charcuterie board.
- Use it as a tasty topping for baked potatoes.
- Serve with homemade chickpea crackers for a gluten free snack.
- Spread it onto toasted French bread for a simple tartine.
- Spread it into veggies like cherry tomatoes and celery for an elegant addition to a vegan grazing board.
- Add a satisfying texture to your salads and Buddha bowls by adding a dollop of sun dried tomato pâté.
Did You Make This Recipe?
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Frequently Asked Questions
Store it in an airtight container in the fridge for up to three days.
Vegan cream cheese tends to change texture when frozen and defrosted. While there are no health concerns with freezing this pate, be aware that the texture will be much grittier.
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Recipe
Sun Dried Tomato Pâté
Ingredients
- 9 ounces vegan cream cheese
- 3 tablespoons vegan butter
- 1 clove garlic finely minced
- 1 cup sundried tomatoes packed in oil
- 3 tablespoons capers
- ¾ cup fresh basil
- ¼ teaspoon ground black peppers
Instructions
- Add all the ingredients to a food processor and blend until the pate has a creamy consistency.
- Transfer the pate to a serving dish, cover with cling film and chill for at least 4 hours.
Notes
- Store sun dried tomato pate in an airtight container in the fridge for up to three days.
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