Vegan Creamy Mushroom Pâté
A deeply savoury, velvety smooth pâté packed with earthy mushroom flavour, warm herbs, and rich umami depth. This 100% vegan version uses no liver, dairy, butter, or eggs — combining meaty mushrooms, nuts, and aromatic vegetables to recreate that classic dense, creamy texture and satisfying taste. Perfect spread on crusty bread, toast, crackers, or served as an elegant starter with pickles, fresh herbs, and caramelised onions.
Shared by katty
Time
35 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 400 g mixed mushrooms (cremini, button, shiitake, or portobello), cleaned and roughly chopped
- 80 g raw cashews (soaked in hot water for 15 minutes, drained well; or blanched almonds)
- 1 medium onion, finely diced.. 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil or vegan butter.. 1 tbsp fresh thyme leaves (plus extra for garnish)
- 1 tsp fresh rosemary, finely chopped.. 2 tbsp dry white wine or vegetable stock
- 1 tbsp soy sauce or tamari (adds rich umami).. 1 tsp lemon juice
- ½ tsp smoked paprika (optional, for warm depth)
- Sea salt and freshly cracked black pepper, to taste
- 1–2 tbsp warm vegetable stock (only if needed to adjust consistency)
👩🍳 Instructions
- 1
Sauté aromatics: Heat oil or vegan butter in a pan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Add garlic, thyme, and rosemary; cook for 30 seconds until fragrant.
- 2
Cook mushrooms: Add all chopped mushrooms, increase heat to medium‑high, and cook for 10–12 minutes until all released liquid evaporates and mushrooms turn golden brown. Pour in wine or stock to deglaze the pan, scraping up any tasty browned bits, and simmer until almost gone. Stir in tamari, lemon juice, and paprika. Remove from heat and let cool slightly.
- 3
Blend: Transfer the mushroom mixture, drained soaked cashews, and a pinch of salt and pepper into a food processor. Pulse first, then blend until smooth and creamy — stop when you reach your preferred texture (smooth or with a little texture left). Add a splash of warm stock only if too thick.
- 4
Season & chill: Taste and adjust salt, pepper, or lemon juice as needed. Spoon into a clean bowl or jar, smooth the top, cover, and refrigerate for at least 2 hours — the pâté will firm up and the flavours will deepen significantly.
- 5
Serve: Garnish with fresh thyme, a drizzle of olive oil, or cracked pepper. Serve with crusty bread, toast, crackers, pickles, or roasted vegetables. Keeps well in the fridge for up to 5 days.