Easy Vegan Mushroom Pate Recipe

This vegan mushroom pate replaces the traditional meat base with sautéed mushrooms, cashews and a little cocoa powder for colour and depth. Soy sauce, rosemary and thyme add the umami and herby edge you’d expect from a classic pate. It takes about 30 minutes from stovetop to oven, and is smooth enough to spread on toast, crackers or a sandwich.

What is paté?

Originally, paté is a flavoured ground meat combination that is used over toast, cracker, or bread. Black pepper, dried herbs, and occasionally brandy or wine are used to season it.

In this vegan variation, cashews and mushrooms replace the meat for a delectable meatless substitute.

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Vegan Pate

With a variety of vegan cheeses, bread, and crackers, this flavourful vegan pate makes a great appetizer. It may be used in all the same ways as pate, including as a vegan cheese board and as a sandwich spread.

I prepare this vegan pate spread for celebrations, get-togethers, and other occasions where I want the appetizers to stand out. A rich, flavourful, and beautiful mushroom pate that takes only 30 minutes to prepare combines well with any vegan cheese.

Why This Vegan Pate Recipe Works

Rich in taste: This paté is rich, hearty and delightfully spreadable, with only 10 ingredients including a few seasonings.

Versatile: It works everywhere, on savoury pastries, toast, tarts and sandwiches.

Delicious: Soy sauce, sautéed mushrooms, black pepper, cashews, rosemary and thyme combine for a very tasty paté.

Recipe for Vegan Paté

This paté is simple to make and only simple ingredients that you likely already have on hand. What you will need is as follows:

Mushrooms: All varieties of mushrooms can be used in this dish; my personal preference is for cremini, but you can also use, king oyster, oyster or portobello. The primary flavour in this dish comes from mushrooms.

Vegan butter - You can use homemade vegan butter or store-bought vegan butter to add richness.

Cocoa Powder: The optional use of cacao powder makes the paté a little deeper and tastier hue.

Garlic and onions: For a richer flavour and a natural sweetness. Use shallots instead of onions if you don’t like them.

Soy sauce: For umami and saltiness. To make a version without gluten, use coconut aminos.

Cashews: Cashews contribute to a deeper texture and enhance it all. Instead of using roasted cashews, use raw ones.

Sandwich bread: It enhances the mouthfeel and slightly thickens the paté. Again, use GF sandwich bread to make this paté gluten-free.

To season, add ground black pepper, rosemary, and thyme.

Preparing Vegan Pate

The onions are cooked until they are caramelised at the beginning. Adding the onions at this stage will give the dish a good amount of flavour, so be sure to cook them till they begin to brown.

When finished, add the mushrooms and garlic and sauté for a short while. After adding soy sauce to the pan, season it with freshly ground black pepper.

The raw cashews that follow give richness and a slight nuttiness to the texture. You may make cashew flour by blending cashews. It’s acceptable if some bigger bits are left because they will just enhance the paté’s texture.

When the cashews flour is ready, combine it with the vegan butter that has been melted, sautéed mushrooms, salt, and rosemary. I additionally included a few pieces of sandwich bread. This paté has a meatier texture and a superior mouthfeel, in my opinion, thanks to the inclusion of bread to the recipe.

When everything has been thoroughly blended but still has a very tiny chunkiness, transfer to a clean jar and bake for about 20 minutes. As an alternative, you can steam the paté for 25 minutes in a bamboo steamer basket for a more moist paté.

Uses for Vegan Paté

Toasts or crackers: For a tasty appetizer, pour this paté on toasted bread or little crackers.

Tarts: The paté can be used as the tart’s bottom layer. Before baking, spread a thick layer of paté on a pie crust and add vegetables on top.

Sandwiches: To make a quick, savoury sandwich, spread a heaping tablespoon (or two) of paté on bread. Add a couple of pieces of your preferred vegan cheese, some sliced cherry tomatoes and salad, and it’s ready to eat.

Although you may leave this paté to remain at room temperature for 15 min if you want it to soften a little, it is best consumed chilled.

Vegan Paté FAQ

What else can I use in place of the cashews?

Various raw nuts like almonds, macadamia nuts, walnuts, or pine nuts are also acceptable.

Can I make a vegan paté with wine or brandy?

Sure, if you want a stronger flavour, add 3 teaspoons of rum, cognac or brandy.

For how long can I store vegan paté?

The refrigerator will hold vegan paté for up to 4 days.

Share the image below to your Pinterest board if you like this Vegan Pate Recipe!

Ingredients

• sandwich bread
• 4 TBSP (60ml) almond milk
• 4 cups mushrooms, chopped (about 300g)
• 1 TBSP oil
• 2 onions, medium size, thinly sliced
• 4 cloves of minced garlic
• 2 TBSP of soy sauce
• 1 tsp of ground black pepper
• ¾ cup of cashews, raw (about 100g) (or almonds)
• ¼ cup of vegan butter, melted (about 55g)
• 2 tsp of cacao powder, optional
• ½ tsp of maple syrup
• ¼ tsp of each: thyme, rosemary
• ⅛ teaspoon of salt

Directions

• Start by heating up your oven to 350°F/175°C and slice 2 pieces of sandwich bread and put them in a bowl.
• Next, add almond milk and mix well to combine. This will cause the bread to soften. Set the bread and almond mixture aside.
• In a big skillet, heat the oil over medium heat. Add the onions and garlic after it’s hot, and cook until the onions begin to brown.
• After that, add the mushrooms and simmer for a further 6 to 7 minutes.
• Add the soy sauce and stir to evenly distribute it over the mushrooms.
• After cooking for another minute, add the freshly ground black pepper. Take the mixture away from the heat and place it aside.
• Blend the raw cashews in a blender until a coarse flour forms.
• Add the melted vegan butter, sautéed mushrooms, soaked sandwich bread, thyme, rosemary, salt, and cacao powder.
• Blend while occasionally scraping down the sides until you achieve a very faintly grainy texture.
• Blend for longer if you want your vegan paté to be smoother.
• Place one large or two small jars with the paté mixture in the oven and bake for around 20 minutes.
• Take the pate jars out from the oven and allow them to cool completely before putting them in the fridge.
• This paté tastes wonderful spread on sandwiches, bagels, or cooled on toasted bread!
• Paté can be stored in the fridge for up to four days.

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