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Crafted from a base of mushrooms, cashews, and dried herbs, this vegan pâté is incredibly meaty, buttery, and so rustic! Enjoy it as a spread on French bread or toast or as an addition to your sandwiches!

Vegan paté in a jar.

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.

📘 What Is Pâté

Pâté is a savory spread prepared from finely ground meat and seasonings. It is usually seasoned with herbs, spices, and sometimes alcohol, such as cognac, to enhance the flavor. While its exact origins are unclear, many references point to the fact that pâté originated in France during the Middle Ages.

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

Ingredients like mushrooms, sandwich bread, onion, garlic, and cashews.

🍄 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.
  1. 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.
  2. Cook the mushrooms. Once done, add the garlic and the mushrooms and sauté for a few minutes.
  3. 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.
  1. 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.
  2. 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.
  3. 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.

📔 Tips

  • Do not over-process. It’s important not to blend the mixture for too long. Otherwise, it will lose its texture and be less meaty. I personally like a rustic pâté so I only blend it for 10-15 seconds.
  • Taste and adjust the seasonings. After blending the mixture, taste it and adjust the saltiness to your liking. You can also add more herbs or spices if you want.

🌰 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.

❄️ Storing and Freezing

  • To store: You can store this pâté in the refrigerator for up to 7 days.
  • To freeze: Transfer the pâté to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

💬 FAQ

Can I make this pâté nut-free?

Yes, you can omit the cashews. The pâté won’t taste as rich but will still be delicious. Just note that you might have to reduce slightly the amount of soy sauce and salt.

After blending, the pâté appears very liquid. Is this normal?

Before baking, the mixture should look like a very thick bolognese. It will firm up after baking and even more as it cools.

I do not have an oven. Can I still make this recipe?

Yes, you can steam the pâté in a steamer for 20-25 minutes instead of baking.

Should I keep the jars closed or open during baking?

The jars should be open during baking.

Can I make this pâté ahead of time?

You actually should make it ahead of time, as it tastes best after chilling overnight in the refrigerator.

Spreading vegan pâté on a piece of bread.

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!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in March 2020 and was updated in April 2024 with new photos and process shots.

Close-up of vegan pâté in a jar.
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Recipe

Vegan Pâté

5 from 12 votes
Author: Thomas Pagot
Crafted from a base of mushrooms, cashews, and dried herbs, this vegan pâté is incredibly meaty, buttery, and so rustic! Enjoy it as a spread on French bread, toast, or as an addition to your sandwiches!
Prep Time : 20 minutes
Cook Time : 20 minutes
Total Time : 40 minutes
Servings 2.25 cups
Calories 181 kcal

Ingredients
 

  • 2 slices of sandwich bread
  • 1/4 cup almond milk
  • 1 tbsp oil
  • 2 medium onions thinly sliced
  • 3 cloves of garlic minced
  • 4 cups chopped mushrooms of your choice
  • 2 tbsp soy sauce
  • 2 tbsp cognac optional
  • 3/4 tsp ground black pepper
  • 3/4 cup raw cashews or almonds
  • 1/4 cup melted vegan butter
  • 1 and 1/2 tsp cacao powder optional, for color
  • 1 tsp sugar
  • 1/2 tsp each: rosemary, thyme
  • 1/8 tsp nutmeg
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 350 °F (175°C).
  • Soak the bread. Cut the sandwich bread into slices or cubes and place it in a bowl. Pour in the almond milk. Let the bread soak while you cook the mushrooms.
  • 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.
  • Cook the mushrooms. Once done, add the garlic and the mushrooms and sauté for a 3-5 minutes.
  • Deglaze. Next, deglaze the pan with the 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.
  • 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.
  • Transfer the mushrooms to the blender. Next, transfer the mushrooms, soaked bread, melted vegan butter, cacao powder, sugar, rosemary, thyme, nutmeg, and salt to the blender.
  • 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.
  • 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.
  • Bake. Bake the pâté in the preheated oven for about 20 minutes.
  • Let cool and refrigerate. Remove the jars from the oven and let them cool completely at room temperature before transferring them to the refrigerator. Enjoy chilled!
  • This pâté can be eaten chilled with toasted bread, or spread on bagels, sandwiches, etc! Pâté will keep for up to 7 days in the refrigerator.

Notes

  • Do not over-process. It’s important not to blend the mixture for too long. Otherwise, it will lose its texture and be less meaty. I personally like a rustic pâté so I only blend it for 10-15 seconds.
  • Taste and adjust the seasonings. After blending the mixture, taste it and adjust the saltiness to your liking. You can also add more herbs or spices if you want.

Nutrition

Serving: 0.25 cup | Calories: 181 kcal | Carbohydrates: 13.2 g | Protein: 5 g | Fat: 12.6 g | Saturated Fat: 2.8 g | Sodium: 393 mg | Potassium: 165 mg | Fiber: 1.5 g | Sugar: 2.9 g | Calcium: 27 mg | Iron: 2 mg
Course : Side Dish
Cuisine : French, Vietnamese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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

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

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

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!

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

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.

Hi Joe
I sub seeds like pumpkin (pepitas) or sunflower in recipes for a similar texture. In my experience pepitas have a better taste but add green colour to the food, while sunflower seed are softer and sometimes a bit flat or towards a bitter taste.

If you think what purpose the nuts have I a recipe, you’ll find it easier to sub them. In this recipe I figured it’s texture and some creaminess. So think along those lines and you might have some idea of what might work for you.

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!

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.

5 stars
Bonjour Thomas,
Merci pour cette recette formidable.
L’alternative pourrait être le pain de maïs qui est sans gluten .

Jean Louis

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!!

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

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??

I’m WFPB oil free also and am going to make this – I’m thinking I will just up the cashews to 1 cup and omit the 1/4 c melted vegan butter – should work??

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 !

5 stars
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.

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!

Ravioli ay? Now THAT sounds awesome!

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.

Use gluten-free bread.

I’ve never baked anything in jars before… do you use a water bath?

Can’t wait to try this!
Thanks!

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

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

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.

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.

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!

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!

Hi Thomas! I am about to make this for guest, but the only sandwich bread that I have has grains and seeds in it. Will this affect the texture and taste do you think? It is soft though.

…..and will any plant based mild do or should it be almond milk?

Hello Thomas! Another brilliant recipe, as usual! If I choose to add brandy (or other alcohol) to this paté, when to add it – before or after baking? Thanks!

Thanks very much – can’t wait to try it! 🙂

I’m making this right now and am a little confused about “2 and 1 teaspoon cacao powder optional, for color.” Is that supposed to be 2 tablespoons and 1 teaspoon? 3 teaspoons?

5 stars
Looks appetissant. I must try it. Pate is my favorite.

5 stars
Thomas,
This is such a great recipe, something that can also easily become a stuffing for a wonderful vegetable dish…which vegetable I don’t quite know yet but I will work on it for sure. Such a lovely, tasty pâté, first class!
Thank you again, such a pleasure to find you!

5 stars
This pate was excellent. I let the mushrooms brown in the pan after caramelizing the onions to enhance the deep mushroom flavours. No cacao required either as it was very dark. I also baked in 2 separate ramekins as I don’t know that you can bake in glass mason jars. It turned out beautifully!