Recipe by: Plant Powered Metro New York
An easy appetizer, Apple-Nut Ginger Pâté is suitable for CKD stages 3 and 4. Low in potassium, phosphorus, sodium, and fat but packed with flavor.
Diets Dairy free , Gluten free , Halal , Low carb , Low cholesterol , Low fat , Low phosphorus , Low potassium , Low protein , Low sodium , Vegan , Kosher , Low sugar , Vegetarian
Ingredients
Yield:
Yield
1½ cups, Serves 6
- ½ cup raw macadamia
- ¼ cup chopped carrot
- ¼ cup chopped celery
- ¼ cup chopped red onion
- 1-2 inches fresh grated ginger
- 2 teaspoons white or yellow miso
- 1 tablespoon red wine vinegar
- 1 medium apple, cored and cut in large chunks
- Optional spices: black pepper, coriander, or nutmeg for a flavor boost
- Garnish with paprika sprinkle
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Directions
Prep: 12 min, Cook: 5 min, Total: 17 min
- Soak the nuts in hot water for 15 minutes if not using a high-speed blender.
- Place the soaked cashews, celery, and carrot. Pulse a few times to combine, but keep some texture.
- Add onion, miso, red wine vinegar, and ginger in a food processor or blender. Blend until well chopped, scraping down sides as needed.
- Add the apple. Blend until well chopped, scraping down sides as needed.
- Taste and adjust seasoning with black pepper, paprika, or a dash of cayenne if desired.
- Serve as a dip or spread with crackers, raw vegetables, or in lettuce wraps.
Chef's Note: If you do not have a powerful blender, soak the cashews for 10 minutes in hot water and process. The amount of ginger is about 1-2 inches on a root the size of an index finger.
Nutritional Information
Serving Size: ¼ cup
- Calories: 114.4
- Carbohydrates: 8.4 g
- Dietary Fiber: 2.2 g
- Total Sugars: 5.3 g
- Protein: 3.3 g
- Fat: 8.7 g
- Saturated Fat: 0.9 g
- Sodium: 114 mg
- Potassium: 125 mg
- Calcium: 18 mg
- Phosphorus: 49 mg
For more information about Nutrition and Kidney Health
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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