Rating4.3/5 (from 8 ratings)4.25
YieldYields 2 cups.
1 cup raw organic almonds, soaked 12+ hours, rinsed well
1 large bunch organic cilantro, roughly torn, stems and all
1 large organic lemon, juiced
1 tablespoon white miso, or to taste
1 tablespoon Nama Shoyu or Bragg's or tamari
1 teaspoon cayenne, more to taste
1 teaspoon freshly ground cumin seed
1 large clove garlic, optional
1 inch piece fresh ginger, peeled
Rinse the almonds well and pat dry. Process in a food processor for 10 seconds or so to roughly chop. Add cilantro, lemon juice, miso, nama shoyu, cayenne, cumin, garlic and ginger and process until thoroughly combined.
Taste and adjust seasonings for spice and saltiness. Store in an airtight glass jar in the fridge for up to 4 days.
spread on nori sheets and topped with sunflower sprouts pea shoots julienne vegetables like red bell pepper and carrots and snow peas. Avoid spreading pate directly on the nori sheets because it becomes soggy quickly. If the flavors are too strong try adding a few Tbl of raw tahini or finely ground dry almonds to the mixture.
lime juice can replace the lemon juice or combine the two
add powdered wasabi to taste
try using 1/2 bunch cilantro and 1/2 bunch Italian parsley
Gorb's ThoughtsBy gorb
5 minutes prep / 6-12 hours soaking. Made this when I was going thru a c-RAZY nori roll phase earlier in the year :)
Print This Recipe (PDF)
Click the button below to download the printable PDF.