This easy vegan pate recipe will amaze you!  It’s completely vegan, yet it has the taste and texture of traditional pate.  Make a meaty-tasting mushroom pate, or use fresh herbs instead for a delicious basil pate.  It makes a healthy and delicious spread or cracker topper for any occasion.

Vegan pate made with almonds, sauteed mushrooms, and herbs.

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❤️ This recipe is

  • simple and easy to make.
  • just like the real deal.
  • gluten-free and soy-free.
  • an easy cracker spread that makes the perfect party appetizer!

I’ve seen a lot of vegan pate recipes made with walnuts, but I’ve always made mine with almonds.  I think they have a better flavor and texture, but you can swap out the almonds for any type of nut that you like.

A small bowl of mushroom pate on a cutting board with crackers topped with vegan pate around it.

🧾 Ingredients and substitutions 

  • Almonds – for the dense texture of the pate.  Walnuts also work well in this recipe.  Use raw unsalted nuts that have not been soaked.
  • Olive Oil – to cook the mushrooms in and to add a creamy texture.  You can use water instead if you are making the herb pate for an oil-free pate. 
  • Shallots – for flavor.  You can also use a small sweet onion instead.
  • Garlic – for flavor.
  • Mushrooms – for flavor and a meaty texture. You can use white button mushrooms, portobellos, or cremini mushrooms.
  • Herbs – some dry or fresh herbs to saute with the mushrooms.  I like to use Herbs de Provence or a mix of rosemary, oregano, and thyme.  (If making the basil pate you will need 1 cup of fresh basil).
  • Salt – for flavor.
  • Lemon Juice – for flavor and color retention if making basil pate. 
  • Water – to blend it all to the correct consistency. 

🔪 Helpful tools

  • Food Processor – you will need a food processor or a high-powered blender that is strong enough to grind nuts.

🥄 How to make vegan mushroom pate

Step 1 – Put the almonds in a high-powered food processor and blend until they look like almond meal.

Step 2 – Slice the shallots (or sweet onion) and saute them in a frying pan in 1/4 cup of olive oil on low until they become translucent.  (This may seem like a lot of oil, but you will need this much to achieve the correct texture when you blend it with the nuts).

Step 3 – Slice 2 cups of mushrooms, add them to the shallots, and sprinkle them with salt and herbs.

Step 4 – Cook the mushrooms until they become darker and release their juices.

Step 5 – Add the mushrooms and shallot mixture to the pureed almonds and mix in the food processor again until they are completely incorporated.  (You may have to stop and scrape the edges a few times). 

Step 6 – Slowly add 1-2 tbsp of water if needed until you achieve the desired consistency.

Someone spreading pate on a cracker.

🌿 How to make basil pate 

Step 1 – Put the almonds in a high-powered food processor and blend until they look like almond meal.

Step 2 – Add a clove of garlic, 1 tbsp lemon juice, 1/4 cup olive oil, 1 cup of basil, and 1/2 tsp of salt, and a dash of cayenne. 

Step 3 – Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.

Step 4 – Serve as a spread over crackers, fresh crusty bread, or baguette slices. 

A bowl of basil spread with cayenne pepper sprinkled on top with crackers around it.

👩🏻‍🍳 Pro Tips

  • Blend your nuts very well before adding any other ingredients, so they get ground up enough.
  • Don’t cut the recipe in half unless you have a very small food processor.  If you don’t use enough nuts, your processor won’t be able to blend them.  They will just fall under the blade. 
  • If you choose to make it oil-free or lower oil, replace the oil with water to achieve a similar consistency. 
  • The Basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne. 

I can’t decide which version of this vegan pate I like better, it just depends on the mood that I’m in.  If you want a meaty-tasting spread, the mushroom pate is the one you’re looking for.  If you want a fresh-tasting spread that will go well with an Italian-type meal, this basil vegan pate is your best choice. 

Someone holding a cracker with pate spread on it with more cracker with vegan pate behind it.

🥡 How to store vegan mushroom pate

How long does it keep in the fridge?

It will last about 5 days in the fridge in an airtight container. 

Can I make it ahead?

Yes!  This is one of the reasons it’s great for holidays and parties!  You can make it a day or two in advance and it will still be perfect and maybe even taste better the next day after the flavors have mixed.

Can I freeze it?

Yes, you can freeze it for up to 3 months in an airtight container.  It may separate a little when you thaw it, but just give it a good stir, and it will be ready to serve. 

A close of of a bowl of almond basil spread with a dash of cayenne pepper on top.

🌟 More dips and spreads 

I love vegan dips and vegan spreads! If I had it my way I would just eat them on some crackers instead of a meal. Here are some of my favorites.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan mushroom pate recipe

A small bowl of vegan mushroom pate on a cutting board with crackers topped with vegan pate around it.
5 from 11 rating

Vegan Pate – Mushroom or Basil Pate

Yield: 16
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Monica Davis
Easy vegan pate made with almonds and your choice of mushrooms or basil.
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Ingredients

For the Mushroom Pate

  • 1 cup almonds, (raw unsalted – do not soak)
  • 1/4 cup shallots , or sweet onions sliced
  • 1/4 cup olive oil
  • 2 cups mushrooms, sliced
  • 2 teaspoons Herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 cup water

For Basil Pate

  • 1 cup almonds, (raw unsalted – do not soak)
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 cup basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 dash cayenne pepper
  • 1/4 cup water

Equipment

Instructions
 

How to make Mushroom Pate

  • Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
  • Slice 1/4 cup of shallots (or sweet onion) and saute them in 1/4 cup of olive oil on low until they become translucent.  (This may seem like a lot of oil, but you will need this much to achieve the correct texture when you blend it with the nuts).
  • Slice 2 cups of mushrooms, add them to the shallots. Sprinkle 1/2 tsp with salt and 2 tsp herbs.
  • Cook the mushrooms until they become darker and release their juices.
  • Add the mushrooms and shallot mixture to the pureed almonds and mix in the food processor again until they are completely incorporated.  (You may have to stop and scrape the edges a few times).
  • Slowly add 1-2 tbsp of water if needed until you achieve the desired consistency.

How to make the Basil Pate

  • Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
  • Add a clove of garlic, 1/4 cup olive oil, 1 cup of basil, 1 tbsp lemon juice, 1/2 tsp of salt, and a dash of cayenne.
  • Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.
  • Serve as a spread over crackers.

Notes

  • Blend your nuts very well before adding any other ingredients, so they get ground up enough.
  • Don’t cut the recipe in half unless you have a very small food processor.  If you don’t use enough nuts, your processor won’t be able to blend them.  They will just fall under the blade. 
  • If you choose to make it oil-free or lower oil, replace the oil with water to achieve a similar consistency. 
  • The basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne. 
  • Add 1-2 tsp of liquid smoke for a smoky-tasting pate. 
Serving: 2tbsp, Calories: 82kcal, Carbohydrates: 2g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Sodium: 73mg, Potassium: 67mg, Fiber: 1g, Sugar: 1g, Vitamin A: 79IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
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