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.
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. And if you love pâté then check out our delicious vegan mushroom pâté.
Ingredients You’ll Need:
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.
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.
- 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.
- 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.
- Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes.
- 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.
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!
Recipe FAQ
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.
Keep leftovers stored in a covered container in the fridge for 4-5 days.
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.
More Delicious Vegan Spreads
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Vegan Pâté
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 cups
- Diet: Vegan
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
- 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.
- 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.
- 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).
- Wrap it up in the foil.
- Add the veggies and the head of garlic (wrapped in foil) to a roasting pan and roast in the oven for 30 minutes.
- 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.
- 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
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 🙂
Awesome! Hope you enjoy it! 🙂