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Vegan mushroom pâté in a black bowl with crackers.

Vegan Mushroom Pâté


  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Soaking Cashews: 60 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 cups
  • Diet: Vegan

Description

This vegan mushroom pâté makes the perfect party appetizer served with crackers or crusty bread. It is ultra creamy, packed with mushroom flavor, and so easy to make. 


Ingredients

Cashew Cream:

  • 1 and 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour)
  • 2 Tbsp Lemon Juice
  • 1/2 cup (120ml) Canned Coconut Cream*
  • 1 tsp Distilled White Vinegar*
  • 1 tsp Salt
  • 1 tsp Onion Powder

Mushroom Pâté:

  • 2 Tbsp Olive Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 3 Cloves Garlic (Crushed)
  • 1 tsp Dried Rosemary
  • 1/4 tsp Red Pepper Flakes
  • 5 cups (480g) Cremini Mushrooms (Sliced)*
  • 3 Tbsp Dry Sherry*
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/3 cup Fresh Chopped Parsley

Serving:

  • Fresh Chopped Parsley
  • Crackers
  • Fresh Crusty Bread

Instructions

  1. Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse. 
  2. Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later. 
  3. Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened. 
  4. Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices. 
  5. Add sliced mushrooms and sauté until they have released water and the water cooks off. 
  6. Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off. 
  7. Turn off the heat and pour in the cashew blend and stir in until well mixed. 
  8. Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky. 
  9. Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side. 

Notes

*Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk. 

*White vinegar – distilled white vinegar is the perfect vinegar to use though apple cider vinegar can also work in a pinch. 

*Cremini mushrooms – also known as portobellinis or baby bellas are great for this pâté as they are very flavorful. White button mushrooms would also work. 

*Dry sherry – you can switch this for vegetable stock if you don’t want to use alcohol. The sherry is great for flavor though and the alcohol does cook off.

*Make ahead: This pâté is great to make ahead as it keeps really well in the fridge for 3-4 days. So if you want to make it a day or two before it’s needed that works great. 

*Storing: Keep it stored in an airtight container in the fridge for 3-4 days. If any separation occurs just stir it up. 

Freezing: It is freezer friendly up to 3 months. Thaw it overnight in the fridge and give it a good stir before serving. 

  • Category: Appetizer, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 123
  • Sugar: 1.9g
  • Sodium: 228mg
  • Fat: 9.4g
  • Saturated Fat: 2.8g
  • Carbohydrates: 6.8g
  • Fiber: 0.9g
  • Protein: 3.6g

Keywords: vegan mushroom pâté