Nut Pate ‒ Pähkinäpatee

This recipe is mostly "brie" from The Ultimate Uncheese Cookbook (Jo Stepaniak, Book Publishing Company 2003). It hasn't got a thing to do with brie (Still don't understand why nearly every new vegan dish has to be named after a non-vegan one even when there's no resemblance.) but it's still a tasty fresh cheese, especially great on crackers or other toppings or as a starters of a fancy dinner together with some vegetable pâté. (Or are they terrines or timbals? I don't really understand the French terms.) In the oven it gets a nice crunchy surface.

- 3.5 dl water
- 3 tbsp agar
- 1.5 dl nuts (I've only tried this with cashews so far but can't imagine why it wouldn't work with Finnish hazels as well.)
- 100 g firm tofu
- 0.5 dl nutritional yeast flakes
- 0.5 dl lemon juice
- 2 tbsp hemp butter (or tahini)
- 1.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp garlic powder
- 0.5 ground dill seed or coriander
- 2 tbsp wheat gem (or toasted sliced almonds)
- rape oil

Oil a round cake tin and dust it with the wheat gem. Mix the agar with the water in a saucepan and boil for five minutes. Combine this with the remaining ingredients and blend until completely smooth. Pour the result in the cake tin. Stick it in the freezer overnight.

Nutritional values / 655 g:
energy 974 kcal
fat 76 g
protein 46 g
carbohydrates 32 g
fiber 12 g

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