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    Home » Sides » Vegan Pâté

    Vegan Pâté

    Published: Mar 10, 2021 Modified: Mar 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pâté

    This vegan pâté is so delicious! It’s rich, veggie-packed, loaded with flavor and wonderful spread on bread or crackers. It’s also really easy to make.

    Vegan pâté in a white bowl topped with parsley.

    This vegan pâté looks a bit like a hummus (especially our roasted red pepper hummus) or a sun dried tomato pesto and the flavor has hints of these other recipes, but it’s also quite different and stands on its own.

    The flavor is a delicious blend of roasted vegetables, roasted garlic, cashews, sun dried tomatoes and spices and it’s simply divine spread on toast or crackers.

    Or serve it with a selection of vegan cheeses as part of a vegan cheeseboard. Our sliceable cashew cheese and vegan cheddar cheese would go great with this.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan pâté.

    Ingredient Notes

    • Sun-dried tomatoes – we used sun-dried tomatoes in oil, however we drained off most of the oil before using them.
    • Chickpeas – we used canned chickpeas to keep the recipe simple. However, if you happen to have cooked chickpeas on hand, you can use 1 and 1/2 cups.
    • Fresh parsley – is for serving and is delicious sprinkled on top of the pâté.
    • Raw cashews – should be soaked for 1 hour. Place them in a bowl, pour over hot water from the kettle and leave them to soak for 1 hour. Then drain and rinse.
    • Capers – are similar to olives in flavor. They are usually sold in glass jars. We use a tablespoon of capers in this recipe and it adds heaps of flavor.
    Vegan pâté spread on toast.

    How To Make Vegan Pâté

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • First, soak your cashews. Add the cashews to a bowl. Pour over hot water from the kettle and then leave them to soak for 1 hour. After an hour, drain and rinse them and they’re ready to use.
    Two photo collage showing cashews soaking in a white bowl and then drained.
    • Preheat the oven to 400°F (200°C).
    • Add peeled and chopped carrot, chopped mushroom, sliced red bell pepper and chopped butternut squash to a mixing bowl along with olive oil, sea salt, black pepper, paprika and cayenne pepper and toss to combine.
    Two photo collage showing vegetables and spices added to mixing bowl and tossed together.
    • Then peel a head of garlic and slice off the tips. Place it into foil, pour over a teaspoon of olive oil and rub it into the garlic.
    • Wrap it up in the foil.
    Two photo collage showing olive oil pouring over head of garlic and then massaged in with fingers.
    • Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes.
    Two photo collage showing vegetables and a head of garlic before and after roasting.
    • When the veggies and garlic are roasted and the cashews have finished soaking, add all the veggies, roasted garlic cloves (pop the roasted garlic cloves out of their skins) and cashews to the food processor along with chickpeas (drained), sun-dried tomatoes, olive oil, lemon juice, capers and chili flakes and process until smooth.
    • If the consistency is too thick add 1-2 tablespoons of water and process again until smooth.
    Two photo collage showing ingredients added to food processor and then processed.

    How To Serve Vegetable Pâté

    Serve this pâté topped with fresh chopped parsley and spread on toasted slices of baguette or ciabatta. It’s also delicious spread on crackers.

    If you’re in the mood to bake your own bread then this is also totally divine served on freshly made whole wheat bread or our easiest white bread recipe. Spread some homemade vegan butter and a thick spread of pâté and enjoy!

    Slices of toast spread with vegan pâté on a white plate.

    Recipe FAQ

    Can this recipe be made ahead?

    You can absolutely make up a batch of this pâté ahead of time. It keeps extremely well in the fridge so you can make it a day or two in advance and then store it in the fridge until you want to serve it.

    How to store vegan pâté?

    Keep leftovers stored in a covered container in the fridge for 4-5 days.

    Can you freeze it?

    This freezes very well and you can freeze it for up to 3 months. Thaw it in the fridge and then give it a good stir before serving.

    Slices of toast spread with vegan pâté on a white plate.

    More Delicious Vegan Spreads

    1. The Best Hummus
    2. Vegan Pesto
    3. Olive Tapenade
    4. Vegan Cream Cheese
    5. Eggplant Dip
    6. Vegan Cheese Ball

    Did you make this recipe? Be sure to leave a comment and rating below!

    Print
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    Slices of toast spread with vegan pâté on a white plate.

    Vegan Pâté


    • Author: Alison Andrews
    • Prep Time: 35 mins
    • Cook Time: 30 mins
    • Total Time: 1 hour 5 minutes
    • Yield: 4 cups
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan pâté is so delicious! It’s rich, veggie-packed, loaded with flavor and wonderful spread on bread or crackers. It’s also really easy to make. 


    Ingredients

    • 1/3 cup (50g) Raw Cashews (soaked for 1 hour)

    Roasted Garlic:

    • 1 Head Garlic
    • 1 tsp Olive Oil

    Roasted Vegetables:

    • 1 Large Carrot (peeled and chopped)
    • 1 Large Portobello Mushroom (chopped)
    • 1 Medium Red Bell Pepper (deseeded, sliced)
    • 1 cup (150g) Butternut Squash (peeled and chopped)
    • 1 Tbsp Olive Oil
    • 1/2 tsp Sea Salt
    • 1/2 tsp Ground Black Pepper
    • 1/2 tsp Paprika
    • 1/4 tsp Cayenne Pepper

    Pâté: 

    • 1 Can (15oz/425g) Chickpeas (Drained)
    • 10 Sun Dried Tomatoes
    • 4 Tbsp Olive Oil
    • 2 Tbsp Lemon Juice
    • 1 Tbsp Capers
    • 1/8 tsp Chili Flakes
    • 1–2 Tbsp Water (Optional, if needed)

    Serving:

    • Fresh Chopped Parsley
    • Toasted Bread or Crackers

    Instructions

    1. First, soak your cashews. Add the cashews to a bowl. Pour over hot water from the kettle and then leave them to soak for 1 hour. After an hour, drain and rinse them and they’re ready to use. 
    2. Preheat the oven to 400°F (200°C). 
    3. Add peeled and chopped carrot, chopped mushroom, sliced red bell pepper and chopped butternut squash to a mixing bowl along with olive oil, sea salt, black pepper, paprika and cayenne pepper and toss to combine. 
    4. Then peel a head of garlic and slice off the tips. Place it into foil, pour over a teaspoon of olive oil and rub it into the garlic (see photos in the blog post or our full tutorial for roasted garlic). 
    5. Wrap it up in the foil. 
    6. Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes. 
    7. When the veggies and garlic are roasted and the cashews have finished soaking, add all the veggies, roasted garlic cloves (pop the roasted garlic cloves out of their skins) and cashews to the food processor along with chickpeas (drained), sun-dried tomatoes, olive oil, lemon juice, capers and chili flakes and process until smooth. 
    8. If the consistency is too thick add 1-2 tablespoons of water and process again until smooth. 
    9. Serve this pâté topped with fresh chopped parsley and spread on toasted slices of baguette or ciabatta. It’s also delicious spread on crackers. 

    Notes

    *Chickpeas: we used canned chickpeas to keep the recipe simple. However, if you happen to have cooked chickpeas on hand, you can use 1 and 1/2 cups. 

    *Sun-dried tomatoes – we used sun-dried tomatoes in oil, however we drained off most of the oil before using them.

    *Make Ahead: You can absolutely make up a batch of this pâté ahead of time. It keeps extremely well in the fridge so you can make it a day or two in advance and then store it in the fridge until you want to serve it. 

    *Storing: Keep leftovers stored in a covered container in the fridge for 4-5 days. 

    *Freezing: This freezes very well and you can freeze it for up to 3 months. Thaw it in the fridge and then give it a good stir before serving. 

    • Category: Side, Savory, Gluten-Free
    • Method: Bake
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1/4 cup
    • Calories: 95
    • Sugar: 2.1g
    • Sodium: 135mg
    • Fat: 6.4g
    • Saturated Fat: 0.9g
    • Carbohydrates: 8.1g
    • Fiber: 2g
    • Protein: 2.3g

    Keywords: vegan pâté, vegetable pâté

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    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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    Reader Interactions

    Comments

    1. AvatarMatej @ Cookwewill says

      March 10, 2021 at 10:09 pm

      I’m gonna admit it straight away, I’m not that experienced with vegan food, but I do love pates, spreads and dips of all kinds and shapes. And this pate contains things that I like, preparation is as easy as it gets… let me try it and report back 🙂

      Reply
      • Alison AndrewsAlison Andrews says

        March 11, 2021 at 10:43 am

        Awesome! Hope you enjoy it! 🙂

        Reply

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