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A recipe for vegan pate that adds class and amazing flavor to your meal! Anyone, vegan or meat eater, will be impressed by this 30-minute vegan mushroom pate’s deliciousness!
This vegan pate combines mushrooms and umami-rich ingredients to replicate the taste and texture of conventional pate while using only plant-based components.
You’ll want to use this mushroom paté everywhere since it’s so delicate, meaty, and creamy. Use as a spread on toast or in your preferred sandwiches! Veggie, simple to prepare, and bursting with flavor!
What is paté?
Originally, paté is a flavored 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.
With a variety of vegan cheeses, bread, and crackers, this flavorful 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, flavorful, and beautiful mushroom pate that takes only 30 minutes to prepare combines well with any vegan cheese.
Why You Will Adore This Vegan Pate Recipe
Rich in taste: This vegan pate is rich, hearty and delightfully spreadable, this paté is very rich. simple components and methods: There are only 10 ingredients total, including a few seasonings!
Versatile: It is applicable everywhere! savory pastries, toast, tarts, and sandwiches.
Delicious: A very tasty paté is produced by combining soy sauce, sautéed mushrooms, black pepper, cashews, rosemary and thyme.
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 flavor 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 flavor 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 caramelized at the beginning. Adding the onions at this stage will give the dish a good amount of flavor, 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, savory sandwich, spread a heaping tablespoon (or two) of paté on bread. Add a couple pieces of your preferred vegan cheese, some cherry tomatoes slices, and salad, and you’re good to go!
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 flavor, 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!
- sandwich bread
- 4 TBSP cup almond milk
- 4 cups mushrooms, chopped
- 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 (or almonds)
- ¼ cup of vegan butter, melted
- 2 tsp of cacao powder, optional
- ½ tsp of maple syrup
- ¼ tsp of each: thyme, rosemary
- ⅛ teaspoon of salt
- 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.