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    Home » Recipes » Special » How-to

    Vegan Paté

    By: Thomas Published: 20 Feb, 22 Updated: 20 Apr, 22 44 Comments

    RecipePrintComments
    Vegan Paté

    This mushroom paté is tender, meaty, and so buttery, you will want to use it everywhere! Spread on bread, toasts, or use in your favorite sandwiches! Plant-based, easy to make, and so flavorful!

    Vegan Paté
    Jump to:
    • 📘 What is Paté
    • ⭐️ Why You Are Going To Love This Recipe
    • 🥣 How to Make Vegan Paté
    • 🥖 Where to Use Vegan Paté
    • 💬 FAQ
    • 📔 More Vegan Savory Spread Recipes
    • 📖 Recipe

    📘 What is Paté

    Traditionally, paté consists of a mixture of seasoned ground meat that is served on top of bread, crackers, or toasts. It is usually seasoned with dried herbs, black pepper, and sometimes some brandy or wine.

    This version swaps the meat for mushrooms and cashews for a delicious plant-based alternative!

    ⭐️ Why You Are Going To Love This Recipe

    • Rich and meaty: This paté is incredibly rich, it's soft and spreads perfectly.
    • Simple ingredients and process: Only 10 ingredients plus a few spices required!
    • Versatile: It can be used everywhere! From sandwiches, to toasts, tarts, and savory pastries.
    • Delicious: The combination of sautéed mushrooms, soy sauce, black pepper, and cashews with thyme and rosemary yields a super flavorful paté!
    Vegan Paté

    🥣 How to Make Vegan Paté

    Preparing this paté is easy and requires basic ingredients you most probably already have on hand. Here is what you will need:

    • Mushrooms - All types of mushrooms work here, I usually go with cremini mushrooms, but you can use oyster, king oysters, or portobello. Mushrooms are responsible for the main flavor here.
    • Onions and garlic - For a natural sweetness and a deeper flavor. If you are not a fan of onions, feel free to use shallots.
    • Soy sauce - For saltiness and umami. Use coconut aminos for a gluten-free version.
    • Cashews - Cashews help create a richer texture and improve the overall texture. Use raw cashews, not the roasted ones.
    • Vegan butter - For richness, you can use homemade vegan butter or store-bought.
    • Cacao powder - Optional, cacao powder gives the paté a slightly darker and more appetizing color. Don't worry, you cannot taste it!
    • Sandwich bread - It helps thicken the paté a little bit and improves the mouthfeel. Again, if you want to make this paté gluten-free, use GF sandwich bread.
    • Rosemary, thyme, ground black pepper - To season.

    Preparing the Paté

    It starts with the onions that are cooked until caramelized. This step will bring a ton of flavor, so make sure you cook the onions until they really start to brown. Once done, add the garlic and mushrooms and sauté for a few minutes.

    Next, you want to deglaze the pan with soy sauce, and season with ground black pepper.

    Vegan Paté

    Next, for texture, we have raw cashews that add a subtle nuttiness as well as richness. Blend the cashews until you get cashew flour. It's okay if some larger pieces remain, it will only add to the texture of the paté.

    Once the cashew flour is done, add the sautéed mushrooms, melted vegan butter, rosemary, thyme, and salt to the blender. I also added a couple of slices of sandwich bread. The addition of bread to the mixture gives this paté a meatier texture and a better mouthfeel in my opinion.

    Cooking

    Once you have blended everything into a very slightly chunky texture, transfer to clean jars and bake for about 20 minutes. Alternatively, if you want a moister paté, you can steam it in a bamboo steamer basket for 25-30 minutes.

    Vegan Paté

    🥖 Where to Use Vegan Paté

    • Sandwiches: for a quick, fresh, and flavorful sandwich, spread a generous spoonful (or two) of paté on sandwich bread, top with fresh tomato slices, salad, a few slices of your favorite vegan cheese, and you're ready to go!
    • Toasts or crackers: spread this paté on toasted bread or small crackers for a delicious appetizer.
    • Tarts: Use the paté as a base for the bottom of a tart. Spread a thick layer on paté on a pie crust and top with vegetables before baking.
    • Bánh mì: If you love bánh mì, paté is mandatory!

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

    💬 FAQ

    • What can I substitute for the cashews? You can use other raw nuts like almonds, walnuts, macadamia nuts, or pine nuts.
    • Can I add brandy or wine to the paté? Yes, you can add 2-3 tablespoons of cognac, rum, or brandy if you want a deeper flavor.
    • How long does vegan paté keep? Vegan paté will keep for up to 4 days in the refrigerator.
    Vegan Paté

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

    📔 More Vegan Savory Spread Recipes

    • The Best Vegan Foie Gras
    • Vegan Rillettes
    • Cultured Vegan Butter

    Let me know in the comments if you try this recipe!

    Vegan Paté

    📖 Recipe

    Vegan Paté

    Vegan Paté

    Author: Thomas
    Meaty and buttery vegan paté that is perfect to add flavor to your sandwiches! It's also great with toasted bread or crackers!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine French, Vietnamese
    Servings 2 jars
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 slices of sandwich bread
    • ¼ cup almond milk
    • 1 tablespoon oil
    • 2 medium onions thinly sliced
    • 4 cloves of garlic minced
    • 4 cups chopped mushrooms (of your choice)
    • 2 tablespoon soy sauce
    • 1 teaspoon ground black pepper
    • ¾ cup raw cashews (or almonds)
    • ¼ cup melted vegan butter
    • 1 and ½ teaspoon cacao powder optional, for color
    • ½ teaspoon maple syrup
    • ¼ teaspoon each: rosemary, thyme
    • ⅛ teaspoon salt

    Instructions
     

    • Preheat oven to 350°F (175°C).
    • Roughly chop the two slices of sandwich bread and place it in a bowl. Add the almond milk (or water) and mix to combine. This step will soften the bread. Set aside.
    • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the onions and garlic, and cook until onions start to brown. Next, add the mushrooms and cook for another 5-7 minutes.
    • Pour in the soy sauce and stir to coat the mushrooms with the sauce. Add the ground black pepper, and cook for one more minute. Remove from heat and set aside.
    • Add the raw cashews to a blender and blend until you get a coarse flour. Add the sautéed mushrooms, soaked sandwich bread, melted vegan butter, cacao powder, maple syrup, rosemary, thyme, and salt. Blend, scraping down the sides from time to time, until you get a very slightly chunky texture. If you want your paté to be smoother, blend longer.
    • Transfer the paté mixture to two small jars, or one larger, and bake for about 20 minutes.*
    • Remove from the oven and let cool completely at room temperature before transferring to the refrigerator.
    • This paté is delicious eaten chilled with toasted bread, or spread on bagels, sandwiches, etc! Paté will keep for up to 4 days in the refrigerator.

    Notes

    *If you want a moister and softer paté, steam it in a bamboo basket for 25-30 minutes instead of baking.
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    Reader Interactions

    Comments

    1. Steve

      March 19, 2020 at 6:15 pm

      What do you think of steaming this recipe in an Instant Pot? I'd cover the jar with a loose fitting lid.

      Reply
      • Thomas

        March 22, 2020 at 11:54 am

        I think that would work, steam for 15-20 minutes.

        Reply
    2. Patricia Earnshaw

      March 19, 2020 at 10:05 pm

      If anyone can come up with a delicious pate, it will be you!

      Reply
    3. Regina

      March 24, 2020 at 11:44 am

      During baking: jars open or closed? Thanks Thomas and best regards
      Regina

      Reply
      • Thomas

        March 25, 2020 at 7:03 am

        Jars open!

        Reply
    4. Laana

      April 06, 2020 at 9:09 pm

      The paté turned out very good! I used some dried yellowfoot mushrooms, which are very strong and quite bitter in taste, but worked well in this paté. I used white wine instead of almond milk and almonds. Didn't turn out as pretty as yours ;), but the taste was right on spot! Thank you!

      Reply
      • Thomas

        April 08, 2020 at 9:44 am

        Awesome! Glad your paté tasted great! 🙂

        Reply
        • Deborah Shields

          April 04, 2022 at 6:34 pm

          5 stars
          So happy I just found your website! Your recipes look fantastic and very creative in different! Any suggestions for how I could sub for the mushrooms? I can't eat any mold, used, or fermented products. I don't mind if it changes the flavor of the recipe oh, just not sure what would make sense to sub

          Reply
          • Thomas

            April 11, 2022 at 2:26 am

            Thanks Deborah!
            That's a tough one as mushrooms are the main ingredient here. I guess you could try using a combination of cooked eggplant flesh and chestnuts for more texture.

            Reply
      • Joe

        April 01, 2022 at 5:14 pm

        I have a tree nut allergy. Can I omit the nuts or add something else for more flavor? We are very, very new the plant base diet and still trying to learn. Thank you in advanced.

        Reply
        • Thomas

          April 04, 2022 at 4:10 pm

          Yes, you can simply omit the nuts!

          Reply
    5. Sally Blankenship

      April 23, 2020 at 11:45 pm

      Just found your site. Everything looks so good! I'm wondering about this recipe and the sandwich bread. Do you make your own bread? I eat some gluten free bread, but it is not usually vegan. I'm tryng to learn how to make gluten free vegan bread. Not easy!

      Reply
      • Thomas

        April 24, 2020 at 2:51 pm

        Hi Sally,
        I don't consume enough bread to justify making my own, but I made some a few times. It was not gluten-free though.
        Most of the vegan gluten-free breads that I tried are usually a bit dense/dry, unfortunately.

        Reply
        • SALLY BLANKENSHIP

          April 24, 2020 at 5:52 pm

          Yes, eggs are king in bread, but I don't tolerate them. So it goes. I did make your miso forbidden rice bowl last night. Very tasty. Especially the miso sauce! I also made your chocolate chunk buckwheat blondies. Very tasty and so easy and quick. I'm afraid they will become my best friend now. Thanks for being so talented! Now, on to the vegan pate.

          Reply
          • Thomas

            April 25, 2020 at 6:06 am

            Thanks Sally! 🙂 I'm so glad you liked these 🙂

            Reply
    6. Cassidy Bradley

      May 19, 2020 at 12:04 am

      5 stars
      Just made this today in preparation for tofu bahn mis’ tomorrow. The pâté came out perfect and really brought me back to my decadent meat eating days. This is a great little go to app - I prematurely put some on toast with salt and pickled red onions - so good!!

      Reply
      • Thomas

        May 19, 2020 at 10:37 am

        Awesome! Thanks so much for your feedback Cassidy!

        Reply
    7. Rebecca

      June 11, 2020 at 11:28 am

      5 stars
      This is the best pate recipe. I have been making some mushrooms pate for several years now and this recipe is far superior to anything else out there: it is refined, subtle, delicious.

      Thank you

      Reply
      • Thomas

        June 12, 2020 at 9:31 am

        Thanks so much Rebecca! 🙂

        Reply
    8. Helen

      August 20, 2020 at 10:17 pm

      Love the sound of this but am Whole Food Plant Based ....oil free...yes can saute etc no prob, but could I sub the 1/4 cup butter with stock or is it just a matter of experimenting??

      Reply
      • Thomas

        August 31, 2020 at 6:35 pm

        Well, oil gives richness to the paté, you could use stock or simply omit but your paté will not have the same creaminess I'm afraid.

        Reply
    9. Cuci

      October 14, 2020 at 2:33 am

      Hi ! I recently chanced upon your site and would like to thank you for sharing these wonderful recipes. I am excited to try one asap. Haha ! All the best to you Thomas !

      Reply
      • Thomas

        October 17, 2020 at 12:03 pm

        You're welcome Cuci! 😉

        Reply
    10. Paul Churchill

      December 13, 2020 at 2:57 pm

      Well I must say, I was suspicious....but OMG did it deliver...served it to unsuspecting omnivores who said it was the best Pate they had ever had...they asked 'what was the secret' to which I replied -'nothing was killed in the making of this wonderful dish'...thank you Thomas.

      Reply
      • Thomas

        December 14, 2020 at 3:08 pm

        That's awesome non-vegans loved this paté 😉 It's also one of my favorite savory spread!
        Thanks for your feedback Paul.

        Reply
    11. Christa H

      December 28, 2020 at 12:49 am

      5 stars
      This was fantastic! In addition to eating it on crackers, I used it to line a beet Wellington for Christmas. I still had lots leftover, so I put it in ravioli to have with green onion pesto. So incredible and versatile, thank you!

      Reply
      • Thomas

        December 30, 2020 at 12:19 pm

        Thanks for your feedback Christa! 🙂

        Reply
      • Deb Z

        September 24, 2021 at 6:42 pm

        Ravioli ay? Now THAT sounds awesome!

        Reply
    12. SiriAnand

      February 04, 2021 at 9:33 pm

      Hi Thomas,

      I can't eat gluten so am wondering what the purpose of the bread is in this recipe so I can come up with a substitute ☺️ suggestions are also welcomed.

      Reply
      • Thomas

        February 05, 2021 at 7:25 am

        Hi,
        The purpose of bread in this recipe is to help thicken a bit the paté, and give it a better and slightly meaty texture. You could simply leave it out.

        Reply
      • Kathryn Gannon

        July 15, 2021 at 5:34 pm

        Use gluten-free bread.

        Reply
    13. Rita Scardino

      July 14, 2021 at 10:17 pm

      I've never baked anything in jars before... do you use a water bath?

      Can't wait to try this!
      Thanks!

      Reply
      • Thomas

        July 17, 2021 at 7:01 pm

        No water bath! Just like you would bake a gratin in a dish.

        Reply
    14. Lily

      August 19, 2021 at 11:40 pm

      Hello, what a wonderful recipe, I can’t wait to try it! I would love some clarification over what you consider ‘sandwich bread’ as it varies so much from culture to culture. A picture would be so helpful!! Additionally, would carob work in place of cacao or would it be entirely different?

      Best,

      Lily

      Reply
      • Thomas

        August 20, 2021 at 9:40 am

        Hi Lily,
        When I mean a piece of sandwich bread, I mean a slice of the already-cut bread you find in all supermarkets. It's sold in a transparent plastic bag and mostly used to make sandwiches and grilled cheeses.

        Reply
    15. Doris

      November 28, 2021 at 2:05 am

      Hi Thomas,
      Huge appreciation for all the work you do and share so we can eat fabulous food.
      I have three of your cheeses in my little wine refrigerator set at 12 degrees ripening for Christmas.
      My question is how long can this pate be stored? Frozen?
      Thanks

      Reply
      • Thomas

        November 28, 2021 at 12:59 pm

        Hi Doris,
        Thanks for your kind words 😉
        The paté will keep for 4-5 days in the refrigerator. It can probably be frozen, but I have never tried.

        Reply
    16. Jackie

      November 29, 2021 at 5:18 am

      5 stars
      Delicious, just out of the oven as I had to try it. Looking forward to trying it cold. I baked the Patè in 3 small pie dishes and will experiment with freezing 2 of them. I will thaw after a week and let you know the results.

      Reply
      • Thomas

        November 29, 2021 at 5:19 pm

        Great! Thanks for your rating Jackie!

        Reply
      • Jackie

        December 13, 2021 at 1:35 am

        I took the patè out of the freezer and let it thaw in the fridge and it was equally as good as the one that wasn't frozen. Could make preparation for Christmas easier knowing it can freeze.

        Reply
    17. Bela

      January 05, 2022 at 2:32 pm

      5 stars
      This was easy to make and really good, made a small change to reduce fat (replaced butter with silken tofu) and it was perfect. Btw it did not need baking /steaming - we had half as it was and half baked. We love you recipes btw :), thank you and all the best in 2022!

      Reply
      • Thomas

        January 09, 2022 at 4:03 pm

        Great! Thank you so much for your great feedback Bela 😉

        Reply
    18. Feli

      May 30, 2022 at 3:23 pm

      5 stars
      Hmmmmm! Absolutely delicious. Love the texture and the "meaty" mushroom taste. I will try the Rillette next. It was my absolute favourite when traveling to France in my omnivore days, but I wanted to try your Pâté first.
      Thank you Thomas!

      Reply
      • Thomas

        May 31, 2022 at 1:34 am

        Thank you Feli! 😉

        Reply

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