This mushroom paté is tender, meaty, and so buttery, you will want to use it everywhere! Spread on bread, toast, or use in your favorite sandwiches! Plant-based, easy to make, and so flavorful!
📘 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 are required!
- Versatile: It can be used everywhere! From sandwiches to toast, 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!
🥣 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.
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.
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.
🥖 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.
You can use other raw nuts like almonds, walnuts, macadamia nuts, or pine nuts.
Yes, you can add 2-3 tablespoons of cognac, rum, or brandy if you want a deeper flavor.
Vegan paté will keep for up to 4 days in the refrigerator.
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!
- 2 slices of sandwich bread
- 1/4 cup almond milk
- 1 tbsp oil
- 2 medium onions thinly sliced
- 4 cloves of garlic minced
- 4 cups chopped mushrooms of your choice
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 3/4 cup raw cashews or almonds
- 1/4 cup vegan butter melted
- 1 and 1/2 tsp cacao powder optional, for color
- 1/2 tsp maple syrup
- 1/4 tsp each: rosemary, thyme
- 1/8 tsp salt
- Preheat oven to 350°F (175°C).
- Roughly chop the two slices of sandwich bread and place them 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.
- *If you want a moister and softer paté, steam it in a bamboo basket for 25-30 minutes instead of baking.