Vegan Mushroom Pâté
This medium textured delicious Vegan Mushroom Pâté is the perfect appetizer for any gathering.
Equipment
- 1 Food Processor
Ingredients
Cashew mixture
- 1 Cup Cashews I used roasted unsalted cashews, but a raw cashew will work just as well.
- 1/2 Cup Water
- 2 Tbsp Oil I used avocado oil.
- Salt and pepper to taste.
Sauteed Vegetables
- 1/4 Cup Chopped Leeks Or shallot.
- 1 Clove
- 1 Tbsp Oil Avocado.
- 1 Tbsp Liquid Aminos
Instructions
- 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, 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.
Notes
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 can also be spread onto a fresh bread.
Serve it along side your favorite tortilla chip.
Spread the pâté on a cracker of choice.