Vegan Pâté

Growing up in France, I used to eat pâté regularly prior to switching to a plant-based diet. It’s not like I was eating it on a daily basis, my parents would not allow that for obvious health reasons, but once in a while, they would buy some « pâté de campagne » (farmhouse pâté) that we would eat with a slice of rustic bread as an appetizer. I have to admit it, I loved it.

Shortly after becoming vegan, I started to miss pâté, so I browsed supermarkets to find vegan alternatives. To my disappointment, there was not a single brand that I liked! It tasted nothing like pâté, and the texture was completely off.

After trying countless brands, I threw in the towel and decided to experiment in the kitchen to make my own. In my quest to make the best vegan pâté, I encountered a technique that Vietnamese use to make a vegetarian pâté. This technique, which I will talk about more in detail below, took my recipe from great to FANTASTIC. And here I am, sharing what I consider the best vegan pâté recipe!

⭐️ Why You Will Love It

Simply the best vegan pâté.

Often copied, never equalled, my vegan pâté recipe is incredibly rich and buttery. It took me countless tests to achieve an unmatched flavor AND texture. My vegan pâté mimics the texture of traditional pâté – it’s slightly fibrous, meaty, and a bit chunky. It has a firm yet spreadable consistency and softens at room temperature.

With that being said, you may wonder if this pâté will fool non-vegans. To be fully honest, no. It might fool a few, but not the pâté connoisseurs. While the texture and flavor taste similar, it’s not 100% close to the real deal, but that’s okay because if you are like me, the smell of meat pâté is not appealing at all. This vegan version, on the other hand, has a fragrant aroma of herbs, garlic, and butter.

Packed with bold flavors.

Say goodbye to bland vegan pâté! In this recipe, I combine sautéed mushrooms with aromatics like soy sauce for plenty of umami, black pepper for earthiness, and dried herbs for a herby flavor. Then, a touch of brandy and butter rounds up the overall flavor profile. The result is a superbly seasoned pâté that you will want to use everywhere!

Made with simple and easy-to-find ingredients.

This hearty and rustic pâté can be made with just 12 easy-to-find ingredients and a few spices. The process is very simple: cook the mushrooms with the aromatics, blend all of the ingredients together, transfer to jars, and bake the pâté. The best part is that you can adjust the consistency to your liking. If you prefer a chunkier texture, process the mixture for less time. On the other hand, if you like your pâté very smooth, process longer.

🍄 Ingredient Notes

Preparing this pâté is easy and requires basic ingredients you probably already have. Here is what you will need:

Mushrooms

Mushrooms are the superstar of this recipe, being responsible for the woodsy, meaty, and savory flavors.

Although any type of mushroom will work (oysters, portobello, white button, etc.), my favorite option remains cremini mushrooms. These brown-hued mushrooms pack a bolder flavor compared to white buttons and add a deeper color to the pâté.

Onions and garlic

To create a more pungent, deeper flavor, I use a combination of onions and garlic. You will want to sauté the onions until golden brown and caramelized. It is the Maillard reaction that brings out their complex flavors and natural sweetness.

If you are not a fan of onions, feel free to use shallots.

Soy sauce

To take the savoriness up a notch I deglaze the mushrooms with a splash of soy sauce. Alternatively, you can use coconut aminos.

Cashews

Cashews help create a richer mouthfeel and improve the overall texture, adding some chunkiness. Use raw cashews, not the roasted ones. You can replace the cashews with other raw nuts, such as almonds, walnuts, macadamia nuts, or pine nuts.

There is no need to soak the cashews for this recipe.

Vegan butter

I used vegan butter to help the pâté set once chilled. It also adds richness and a subtle buttery aroma. You can use homemade vegan butter or store-bought. For the store-bought options, I recommend either Country Crock Plant Butter or Violife.

Cacao powder

Cacao powder is optional but it gives the pâté a slightly darker and more appealing color. Don’t worry, your pâté won’t taste like chocolate! I use just enough to darken the color without altering the taste.

Sandwich bread

Bread is the magical ingredient that takes the texture of this pâté from good to great. Using bread to make vegan pâté is uncommon, so you may be wondering why I use it. Well, I first learned about employing bread to make pâté in Vietnam. See, Vietnamese are huge fans of pâté, and they developed interesting techniques to make vegan versions (there are many vegetarians there due to Buddhism).

One way is to add soaked bread to the mixture. The gluten and fibers present in the bread absorb some of the moisture and create a meatier texture, in addition to thickening the consistency.

Note: Any type of bread will work. I used sandwich bread because it’s convenient, but feel free to use day-old bread or French baguette. If you are unsure how much to use, refer to the metric measurements. You should use about 3 ounces (85g) of bread.

Dried herbs and spices

I went with rosemary, thyme, ground black pepper, and nutmeg. Feel free to use any dried herb you have on hand. Italian seasoning will work too.

For a French-style pâté, you can add about 1/4 tsp of “Quatre épices“, which is a spice blend made with cinnamon, cloves, nutmeg, and ginger.

Cognac or brandy

Optional, although recommended. A couple of tablespoons of cognac enhances the overall flavor of the pâté, giving it a more authentic aroma.

🥣 How to Make It

1. Prepare the pâté

1. Soak the bread. Cut the sandwich bread into slices or cubes and place it in a bowl. Pour in the almond milk and allow the bread to soak while you cook the mushrooms.

2. Sauté the aromatics. Heat the oil in a skillet and cook the onions until they are caramelized. This step will bring a ton of flavor, so make sure to cook the onions until they really start to brown.
3. Cook the mushrooms. Once done, add the garlic and the mushrooms and sauté for a few minutes.
4. Deglaze. Next, deglaze the pan with soy sauce and season with ground black pepper. At this point, you can add the alcohol of your choice and cook for another 2-3 minutes to allow it to evaporate. Remove from heat and set aside.

5. Process the cashews. Add the cashews to a high-speed blender and blend them until you get cashew flour. It’s okay if some larger pieces remain. It will only add to the texture of the pâté.
6. Transfer the mushrooms to the blender. Next, transfer the sautéed mushrooms, soaked bread, melted vegan butter, rosemary, thyme, nutmeg, sugar, and salt to the blender.
7. Blend. Blend, scraping down the sides from time to time until you get a very slightly chunky texture. If you want your pâté to be smoother, blend longer. That is up to you.

Note: After blending, the mixture will appear very soft and moist. Don’t worry, it is completely normal. After baking and chilling, the pâté will firm up and thicken.

2. Bake

Once you have blended everything into a slightly chunky texture, it’s time to bake the pâté. To do so:

1. Transfer to jars. Transfer the pâté mixture to two 7-ounce jars or one larger one. Be careful not to fill the jars fully. I recommend leaving about 1/4th empty as the pâté will rise slightly during baking.
2. Bake. Bake the pâté in a 350°F (175°C) preheated oven for about 20 minutes.
3. Let cool and refrigerate. Remove the jars from the oven and let them cool completely at room temperature before transferring them to the refrigerator.

This pâté is best eaten chilled, although you can let it sit at room temperature for 20 minutes if you want it to soften a bit.

🌰 Variations

This pâté recipe is versatile, so feel free to play with the seasonings and add-ins! Here are a few ideas:

• Make it spicy. Give your pâté a chorizo-like flavor by adding 2 tablespoons of chorizo seasoning.
• Give it more texture. Stir in chopped sun-dried tomatoes, chestnuts, or even raisins for a hint of sweetness.
• Play with the herbs. Substitute your favorite Italian seasoning for the dried herbs, or add a couple of tablespoons of nutritional yeast for a cheesy flavor.

🥖 Where to Use Vegan Pâté

What I love about this pâté is that it can be used almost everywhere! From incorporating it into sandwiches and wraps to using it as a base for tarts, it’s a versatile condiment that I use almost on a daily basis.

• Sandwiches: For a quick, fresh, and flavorful sandwich, spread a generous spoonful (or two) of pâté on sandwich bread, top with fresh tomato slices, green salad, a few slices of your favorite vegan cheese, and you’re ready to go!
• Toasts or crackers: Spread this pâté on toasted bread or small crackers for a delicious appetizer.
• Tarts: Use the pâté as a base for the bottom of a tart. Spread a thick layer of pâté on a pie crust and top with vegetables or a quiche batter before baking.
• Bánh mì: If you love bánh mì, pâté is mandatory! Mix it in equal parts with vegan mayonnaise before spreading it into your bánh mì. You can check my full guide on how to make the best vegan bánh mì here.

I hope you are going to love this vegan pâté! It’s super meaty, creamy, and so flavorful! It has become a staple here, and I use it everywhere!

🌿 More Meat Alternatives

The Best Vegan Foie Gras

Vegan Rillettes

Vegan Meat Floss

The Best Vegan Chicken