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, 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 20 minutes instead of baking.
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