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.
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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.
🧾 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.
- Herbs - some dry or fresh herbs to saute in with the mushrooms. I like to use Herbs de Provance. (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 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.
🌿 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.
👩🏻🍳 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.
🥡 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.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan mushroom pate recipe
Vegan Pate - Mushroom or Basil Pate
Equipment
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 herbs de Provance
- 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
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.
Nutrition
⭐⭐⭐⭐⭐ Leave a comment and stared review! I would love to hear from you!
This recipe is delicious. The addition of the Worcestershire, hot sauce and liquid smoke does it. Thanks so much for sharing
I'm so happy that you like the recipe, Cynthia! 🙂
Delicious and nutritious, I’ll be making this again!
To get the flavour I wanted I added a few drops of liquid smoke, a teaspoon of Worcester sauce and a splash of hot sauce.
I'm so happy that you liked the recipe, Linda!
Thank you so much for this amazing recipe!! I thought I’d never get over giving up liver pâté, but this is totally a game changer!! I used walnuts for an earthier taste, and some additional spice/herbs—black pepper, ground cloves, and fresh parsley.
I'm so happy that you like this recipe, Kelly! 🙂
Wow, this is so delicious and tastes just like the real thing. I will make this again.
I'm so happy that you liked it, Brenda!
Can I use walnuts instead of almonds? And I don’t have herbs de Provence can I use a substitute?
Yes, you can use walnuts instead. If you don't have herbs de Provence, you can use Italian herbs with a little rosemary too. Enjoy!
Hello!
What’s your thought on purchasing almond meal to use in place of grinding your own?
Thank You!
You can use almond meal instead. You may have to adjust the amount of water slightly though. I use almond meal to make almond cheese which has a similar texture. You could use a combo of this recipe and my almond cheese recipe.
Hi. Want to make this and preserve it. Can you please help on how to preserve in refrigerator. Thanks 🙂
Just cover it so it's air-tight. Keep in the fridge for up to 5 days. Enjoy! 🙂
I just made the mushroom pate and it’s absolutely delish! It tastes so rich! I’ll definitely be making this again.
I'm so happy that you liked it, Kristen! 🙂
this looks great -- what types of mushrooms work best?
Thanks, I usually use crimini mushrooms, but button mushrooms or portabella also work well. Enjoy! 🙂
Hi, I would love to make your recipe. Some questions about
Do you use whole almond with skin on?
How long can keep those pate?
Other way to eat instead of spread on bread?
Thank you so much
Nui
Yes, use whole raw almonds with the skin on. The pate will keep for about 5-7 days in the fridge. You can use it on crackers, or as a spread for a sandwich or in a wrap too. Enjoy! 🙂
Do you use whole almond with skin on?
OMG! I just made this! I had all the stuff already, so I thought that I would give it a try. I really tastes like pate! I was really surprised how well the almonds worked, especially since you don't soak them first.!
It is really amazing how similar the texture is to pate made with meat. Glad you liked it.