Last Updated on March 30, 2024

This medium textured delicious Vegan Mushroom Pâté is the perfect appetizer for any gathering.

Mushrooms are a surprisingly perfect alternative to a meat pâté because of their earthy meaty flavor and texture.

Let’s not forget about all the health benefits of the vitamins and minerals in these cute little treasures, making them a nutritious alternative.

And mushrooms have a wonderful savory taste that compliment just about everything.

So I thought, why not make a pâté with mushrooms!

But First, What is Pâté?

As we all know, pâté is made from a meat ground into a paste and served hot or cold.

This recipe is a plant based version of that very same spread.

I know pâté is an acquired taste, and I guess the same is true for mushrooms.

And I will admit it I loved pâté when I was younger and fondly remember the taste.

After becoming vegan, I had to find an alternative that would satisfy the taste, but be healthier and allergy friendly for me.

So I turned right to mushrooms, because of the flavor and texture.

How to enjoy this pâté?

I find the best way to enjoy this pâté is cold.

My favorite way to enjoy this pâté is on a toasted baguette.

It’s also great spread onto a fresh baguette, or a slice of A Tuscan Herb Artisan Bread.

Serve it along side your favorite tortilla chip.

Spread the pâté on a cracker of choice.

Ingredients for the pâté

Cashews – I used a roasted cashew in this pâté. I like to use the roasted instead of the raw for this recipe because it adds more texture. But If you do decide to use a raw cashew, it will give this pâté a creamier texture.
Oil – In this recipe I used avocado oil, but any oil of your choice will work well.
Onion – The onion of my choice is the leek, I love the sweeter flavor of this vegetable. If you can’t find fresh leeks, shallots are an alternative giving a similar sweetness with a slightly different flavor.
Garlic – Garlic cloves are recommend, they are a much sweeter flavor verses the minced garlic that will have a sharp more bitter flavor.
Mushrooms – Portobello mushrooms are my mushroom of choice in this recipe, because of the earthy and meaty flavor, which makes this mushroom perfect for a pâté.
Liquid Aminos – The taste is similar to soy sauce, so if you don’t have liquid aminos you can use a soy sauce.
Salt and Pepper

How to make a Vegan Mushroom Pâté

To soften the cashews (roasted or raw), soak in a small bowl with warm water for about 1 hour, set aside.

Clean and slice the onion (leek), fresh mushrooms and chop the garlic cloves.

In a large skillet, add the oil, onion, garlic, liquid aminos and mushrooms and cook on a medium high heat until tender.

Once the vegetables are done to desired tenderness, set aside to cool.

Drain and rinse the cashews, add to a food processor with water and oil.

Blend the cashews to a creamy texture.

Pour the blended cashews into a medium sized sauce pan, cook at a medium heat for about 5 to 7 minutes, making sure to stir continuously.

Add salt and pepper to taste at this time.

Remove from heat and let cool for about 10 to 15 minutes.

Once everything is cool to the touch, add the mushrooms and cashew sauce to a food processor, blend until the texture is a rough puree.

Check the seasoning, because now is the time to add more seasoning so that you can easily blend in the food processor.

Spoon into a serving dish or a storage container for later.

Serve as an appetizer for your next gathering with a sliced baguette, toast, chips or crackers.