This easy vegan mushroom pate is perfect as an appetizer or even as a savory snack! It is so easy to make and has so much flavor! It is one of those recipes that you just need to have in your life!
Olive oil - the olive oil used to cook the mushrooms will add an even creamier texture to this pate. If you want to make an oil-free pate, you can use water. It will work just won't be as rich.
Cashews - the blended cashews will give this pate the perfect texture! It is so creamy!
Aromatics - the fried mushrooms, onion and garlic will make this super flavorful.
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Soaking the cashews
Start off by placing the cashews in a bowl and covering them with boiling water. Soak for at least 10 minutes.
Frying the mushrooms, onion and garlic
While the cashews are soaking, heat olive oil on a frying pan on medium heat and, when hot, add the onion, garlic, mushrooms, salt, black pepper, smoked paprika and fry for about 10 minutes.
PRocessing the ingredients will depend on how powerful your food processor is. If it is smaller or less powerful, I would recommend processing first the cashews and adding the remaining ingredients afterwards. As mine is quite large, I have added everything in.
Now, if your food processor can't handle hot food, let the mushroom mixture cool down before blending.
Once you are ready, add all the ingredients to the food processor along with the dried chives and blend until smooth.
For the texture, this is more of a personal taste. I like it both ways, either chunkier and with a bit more texture to it or creamier like a smooth paste. Here are the differences.
Press into a container for serving using a spatula to smooth it, and let chill completely in the fridge before serving. Serve with bread or crackers.
Tips and variations
Red onion - I have used this type of onion as it is quite sweet but it should work with white onion as well!
Garlic - the amount of garlic used is not overpowering at all. I used medium sized garlic cloves.
Mushrooms - for the mushrooms variety feel free to try with another type. I have used brown mushrooms as they are quite common and still super flavorful!
Spices - if you want it spicier, feel free to add more chili flakes to it. It goes perfectly!
Pate can be served in many ways:
- Spread on sourdough bread or toast or any bread that you like the best
- Spread on your favorite crackers such as these super crispy sesame crackers!
- Use it as a savory crepe filling
- Enjoy as a dip with raw vegetables
- Serve alongside chickpea hummus or even adzuki bean hummus and other spreads on a vegan party platter
How to store it
Simply transfer it to an airtight container and store in the fridge for up to 3 to 4 days.
How to freeze it
You can absolutely freeze this pate! Again, in an airtight container and before eating it just let it defrost in the fridge overnight.
Frequently asked questions
I have used the most common mushrooms, brown mushrooms and they work perfectly! If you have another type of mushrooms at home, you could give it a try too! This would work well with white mushrooms or another type. The thing is, you might want to use any other type of mushrooms like oyster mushrooms for other recipes as their texture is so interesting and delicious!
I haven't tried this recipe with seeds but you could give it a try with sunflower seeds.
It will smell quite sour and if you try it, it will be quite acidic.
If you try this recipe let me know!
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Watch how to make it!
Try these appetizers next!
Vegan Mushroom Pate
- Food processor
- Frying pan
- 100 gram cashews
- 1 tablespoon olive oil
- 1 red onion sliced
- 250 gram brown mushrooms sliced
- 1 teaspoon smoked paprika
- ½ teaspoon ground red chilli flakes
- pinch of salt
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- 100 mL cashew soaking water
- 3 teaspoon dried chives
- Start by soaking the cashews in a bowl with boiling water for 10 minutes..
- While the cashews are soaking, heat olive oil on a frying pan on medium heat and, when hot, add the onion, garlic, mushrooms, salt, ground chili flakes and smoked paprika.
- After the 10 minutes, transfer the cashews to a food processor with 100 mL of the soaking water and add the remaining ingredients along with the dried chives and blend until desired consistency. (Please see images in the post to see difference in consistency depending on your taste).
- Transfer to a bowl and enjoy!