Vegan Pâté
Crafted from a base of mushrooms, cashews, and dried herbs, this vegan pâté is incredibly meaty, buttery, and so rustic! Enjoy it as a spread on French bread, toast, or as an addition to your sandwiches!
Ingredients
- 2 slices of sandwich bread
- 1/4 cup almond milk
- 1 tbsp oil
- 2 medium onions thinly sliced
- 3 cloves of garlic minced
- 4 cups chopped mushrooms of your choice
- 2 tbsp soy sauce
- 2 tbsp cognac optional
- 3/4 tsp ground black pepper
- 3/4 cup raw cashews or almonds
- 1/4 cup melted vegan butter
- 1 and 1/2 tsp cacao powder optional, for color
- 1 tsp sugar
- 1/2 tsp each: rosemary, thyme
- 1/8 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to
350 °F (175°C). - Soak the bread. Cut the sandwich bread into slices or cubes and place it in a bowl. Pour in the almond milk. Let the bread soak while you cook the mushrooms.
- Sauté the aromatics. Heat the oil in a skillet and cook the onions until they are caramelized. This step will bring a ton of flavor, so make sure to cook the onions until they really start to brown.
- Cook the mushrooms. Once done, add the garlic and the mushrooms and sauté for a 3-5 minutes.
- Deglaze. Next, deglaze the pan with the soy sauce and season with ground black pepper. At this point, you can add the alcohol of your choice and cook for another 2-3 minutes to allow it to evaporate. Remove from heat and set aside.
- Process the cashews. Add the cashews to a high-speed blender and blend them until you get cashew flour. It’s okay if some larger pieces remain. It will only add to the texture of the pâté.
- Transfer the mushrooms to the blender. Next, transfer the mushrooms, soaked bread, melted vegan butter, cacao powder, sugar, rosemary, thyme, nutmeg, and salt to the blender.
- Blend. Blend, scraping down the sides from time to time until you get a very slightly chunky texture. If you want your pâté to be smoother, blend longer. That is up to you.
- Transfer to jars. Transfer the pâté mixture to two 7-ounce jars or one larger one.
- Bake. Bake the pâté in the preheated oven for about 20 minutes.
- Let cool and refrigerate. Remove the jars from the oven and let them cool completely at room temperature before transferring them to the refrigerator. Enjoy chilled!
- This pâté can be eaten chilled with toasted bread, or spread on bagels, sandwiches, etc! Pâté will keep for up to 7 days in the refrigerator.
Notes
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- Do not over-process. For a rustic pâté, do not blend the mixture too long. Otherwise, it will lose its texture and won't be as meaty.
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- Taste and adjust the seasonings. After blending the mixture, taste it and adjust the saltiness to your liking. You can also add more herbs or spices if you want.
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