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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


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. 


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

Roasted Garlic:

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


  • 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
  • 12 Tbsp Water (Optional, if needed)


  • Fresh Chopped Parsley
  • Toasted Bread or Crackers


  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. 


*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


  • 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