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Vegan Mushroom Pate
Looking to wow your dinner guests with a savory party appetizer? This vegan mushroom pate is the perfect dish. Served with crackers, crusty bread, or fresh vegetables this mushroom pâté recipe is ultra-creamy and packed with umami flavor.
Why You’ll Love This Vegan Vegan Mushroom Pate
This easy vegan mushroom pate recipe comes together quickly and easily. Use whatever variety of mushrooms you have in the fridge for a fancy and flavorful dip any time.
Helpful Equipment To Make Vegan
Recipe Ingredients
Cashew Cream:
- 1 and 1/2 cups of Raw Cashews (soaked in hot water for 1 hour)
- 2 tablespoons of Lemon Juice
- 1/2 cup of Canned Coconut Cream (unsweetened)
- 1 teaspoon of Distilled White Vinegar (apple cider can be used as well)
- 1 teaspoon of Salt
- 1 teaspoon of Onion Powder
Mushroom Pâté:
- 2 tablespoons of Olive Oil
- 1 Medium Onion
- 3 Cloves Garlic
- 1 teaspoon of Dried Rosemary
- 1/4 teaspoon of Red Pepper Flakes
- 5 cups of Cremini Mushrooms (sliced)
- 3 tablespoons Dry Sherry (or veggie stock if you don’t want to use alcohol)
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Ground Black Pepper
- 1/3 cup of Fresh Chopped Parsley
Serving:
- Fresh Chopped Parsley
- Crackers
- Fresh Crusty Bread
How To Make Vegan Mushroom Pâté
To soak cashews place them in a bowl and cover them with boiling water from the kettle. Let them soak for one hour, drain and rinse.
Once you have drained and rinsed the cashews place them in the blender or food processor with lemon juice, coconut cream, distilled white vinegar, salt, and onion powder. Blend or process until smooth and set aside for later.
Heat olive oil in a frying pan or skillet and cook the chopped onion on medium heat. Continue to cook until the onions have softened.
Toast the crushed garlic, dried rosemary, and red pepper flakes by sauteing for a minute or so.
Throw in the sliced mushrooms and cook until they have released their water content and the water cooks off. Pour in the sherry, add the sea salt and black pepper, and cook until the sherry cooks off. Turn off the heat, pour in the cashew mixture, and mix until well combined.
Transfer this mushroom mixture to the food processor and add the freshly chopped parsley. Process until the mixture is well mixed but remains slightly chunky.
Serve the mushroom pate topped with freshly chopped parsley with some crackers or fresh crusty bread on the side.
prep time 15 mins (+60 mins for soaking the cashews)
cook time 15 mins
makes: 4 cups approx
All About Vegan Pate
Traditional pate is usually made with liver however if you choose not to eat meat you don’t have to give up eating pate. This meatless pate is made using soaked cashews and coconut cream giving it a rich and creamy texture.
This mushroom pate is perfect for dipping your favorite vegetables, pita, or crusty bread. You can also use it instead of mayonnaise on your favorite sandwich or in place of mustard or ketchup on your favorite veggie burger.
Variations
- Use a variety of different mushrooms either fresh or dried.
- Change up the spices.
- Sprinkle the pate with toasted walnuts or pumpkin seeds.
- Use shallots of leeks instead or onions.
Tips and Tricks/Notes
- Coconut cream – Use canned unsweetened coconut cream. Canned, full-fat, unsweetened coconut milk can also be used.
- White vinegar – Distilled white vinegar is ideal for the cashew mixture though apple cider vinegar can also work well if you are in a bind.
- Cremini mushrooms – I used cremini mushrooms though portobellos or baby bells are great for this pâté as they are hearty and very flavorful. If you just have white button mushrooms in the fridge they will also work.
- Dry sherry – If you would rather not use alcohol you can substitute this for vegetable stock. The sherry does add a great flavor and the alcohol does cook off so I encourage you to use cooking sherry if you have some in your pantry.
- Make ahead – This pâté is a perfect make-ahead dish. It keeps really well in the fridge for 3-4 days so go ahead and make it a day or two before it’s needed.
- Cashews – Use raw, unsalted, unflavored cashews for the best taste and texture.
How To Store This Vegan Pâté
Storing: This pate dip will keep well in an airtight container in the fridge for 3-4 days. If it separates you can easily stir it up.
Freezing: This mushroom pate is freezer friendly. Feel free to store it for up to 3 months. Thaw the pate in the fridge overnight and stir well before serving.
FAQs
What is vegan pate made of?
Vegan pate can be made from a number of different things however this recipe for vegan pate uses soaked cashews as the base.
Is vegan pate good for you?
Vegan pate can definitely be part of a healthy diet. This recipe for vegan pate is made with wholesome natural ingredients so yes it is good for you. Mushrooms are rich in B vitamins so eating this pate will help with the recommended daily requirement.
Conclusion
This mushroom and cashew pate has rich, earthy mushrooms combined with creamy cashews for the ultimate party dip. Though no party is required as it can easily be combined with soup or salad for an everyday weeknight meal.
Print
Vegan Mushroom Pâté
- Total Time: 1 hour 30 minutes
- Yield: 1/4 cup or 30 mini servings 1x
- Diet: Vegan
Description
Looking to wow your dinner guests with a savory party appetizer? This vegan mushroom pate is the perfect dish. Served with crackers, crusty bread, or fresh vegetables this mushroom pâté recipe is ultra-creamy and packed with umami flavor.
This easy vegan mushroom pate recipe comes together quickly and easily. Use whatever variety of mushrooms you have in the fridge for a fancy and flavorful dip any time.
Ingredients
Cashew Cream:
- 1 and 1/2 cups of Raw Cashews (soaked in hot water for 1 hour)
- 2 tablespoons of Lemon Juice
- 1/2 cup of Canned Coconut Cream (unsweetened)
- 1 teaspoon of Distilled White Vinegar (apple cider can be used as well)
- 1 teaspoon of Salt
- 1 teaspoon of Onion Powder
Mushroom Pâté:
- 2 tablespoons of Olive Oil
- 1 Medium Onion
- 3 Cloves Garlic
- 1 teaspoon of Dried Rosemary
- 1/4 teaspoon of Red Pepper Flakes
- 5 cups of Cremini Mushrooms (sliced)
- 3 tablespoons Dry Sherry (or veggie stock if you don’t want to use alcohol)
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Ground Black Pepper
- 1/3 cup of Fresh Chopped Parsley
Serving:
- Fresh Chopped Parsley
- Crackers
- Fresh Crusty Bread
Instructions
- In a bowl, add raw cashews and hot, boiling water from the kettle. After an hour of soaking, drain and rinse.
- In the blender, add the drained soaked cashews, lemon juice, coconut cream, distilled white vinegar, salt, and onion powder. Blend until smooth. Set aside for later.
- On medium heat, add a skillet or frying pan with olive oil and chopped onion. The onions should be cooked till tender.
- To toast the spices, add the smashed garlic, dry rosemary, and red pepper flakes and cook for one minute.
- Add in the Sliced mushrooms, and cook until the released water from the mushrooms has evaporated.
- Sherry can be added, along with salt and pepper, and cooked until the alcohol has cooked out.
- The cashew mixture can be added after turning off the heat and thoroughly incorporated all together.
- Place everything into the the food processor.
- Add freshly chopped parsley and blend until thoroughly combined but a touch chunky.
- Serve with crackers or fresh crusty bread and top with freshly chopped parsley.
Notes
- Storing: Keep it stored in an airtight container in the fridge for 3-4 days.
- Freezing: It is freezer friendly up to 3 months. Thaw it overnight in the fridge and give it a stir before serving.
- Prep Time: 15
- Soaking Cashews: 60
- Cook Time: 15
- Category: Side, Snacks
- Method: Stove
- Cuisine: International
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