Author: Get ready to wow your taste buds with the Best Vegan Pâté Recipe! It's quick and easy to make, taking just 30 minutes and 9 simple ingredients to create a delicious appetizer that everyone will love. This savory mushroom and walnut pâté, is the perfect way to add a fun and flavorful twist to your gatherings. Everyone (vegan or not) loves this recipe, it's a surefire crowd-pleaser!
After a few test rounds of making this vegan pâté recipe I served the final test to my friends at book club. It was met with a lot of satisfactory groans, rapid bread slicing, and recipe demands. Even though I told them the recipe would be released in only a few days, they persisted with questions asking if the dish was easy to make (it is) and why exactly it tasted so very good. Don't you just love the magical powers of plants?
Sometimes simplicity is best. This is only a 9 ingredient recipe, it's super easy to whip up, and it can be made ahead of time, making it the perfect appetizer for a party this holiday season. I will be bringing this with me to my family events this December as I know it's a total crowd-pleaser.
Vegan Mushroom & Walnut Pâté is made with pan-toasted walnuts, sautéd mushrooms, and seasoned with lots of garlic, rosemary, and parsley for a rich, flavour-packed, aromatic spread that is totally ah-mazing. New favourite snack right here!
How to make this Vegan Pâté Recipe:
Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
My Breville Sous Chef food processor is made of high-quality materials but I once damaged a cheap food processor before by filling it with hot food, so this is your warning!
Return the pan to heat and add the olive oil. Add the onions and garlic and sauté until the onions soften and turn translucent after about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes.
If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid, so you don't want to add too much.
If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first.
Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press the vegan pâté recipe into a container for serving using a spatula to smooth it, and let chill completely in the fridge before serving. Store in an air-tight container for 2 - 3 days. Serve with bread or crackers.
Common Questions:
Does this vegan pâté recipe freeze well? Yes! As long as you wrap in a cling film and keep in an air-tight container it should last in the freezer for about 3 months.
What is vegan pâté made of? walnuts, olive oil, onion, garlic, mushrooms, parsley, rosemary, salt and pepper.
Can vegan pâté be made gluten-free? Yes! This is a gluten-free recipe!
Can this vegan pâté be made nut-free? Yes, by swapping out the walnuts for either sunflower seeds or pumpkin seeds.
This vegan pate recipe is...
- quick and easy to make, just 30 minutes and 9 ingredients
- so delicious, everyone will love it!
- can be made ahead of time and freezes beautifully
More vegan appetizer recipes you might like:
Vegan Baked Brie Dip
Quick and Easy Vegan Cheese
Vegan Bacon Wrapped Dates
Easy Vegan Stuffed Mushrooms
Vegan Baked Brie in Puff Pastry
Deviled Potatoes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Mushroom & Walnut Pâté
Servings: (makes about 1 ⅔ cups)
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Ingredients
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 8 oz button or cremini mushrooms, sliced (about 2 cups)
- ½ cup parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation.
- Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Appetizers You Might Enjoy...
Amy says
This recipe looks wonderful and I want to try it but my kids are allergic to walnuts but not allergic to almonds or pumpkin seeds. Do you think I could replace the walnuts with one of those or do you have any other suggestions? thank you!!
Sam Turnbull says
Yes! I think almonds would be your best bet for this recipe. Enjoy, Amy!
Mark says
I can’t eat nuts either. (PKU) I have been making mushroom pate since I was a kid, works well with just the mushroom and onion... and the herbs too.
DawnD says
How about pecans?
Sarah says
Hi Sam! This was super yummy! Thank you for this recipe! Do you have any idea with what to pair this spread with if you don't eat wheat products like bread? Thank you, Sarah xx
Sam Turnbull says
You could serve it with some rice crackers or warmed corn tortillas. Enjoy!
Sarah says
Thank you Sam! <3
Floyd's Mom says
Thick potato chips! I speak from first-hand experience. LOVE this recipe!
Sarah says
Thank you! :))
D says
This paté is amazing. People go wild for it everytime I make it. It's so delicious. Thank you so much for such an easy, flavorful, recipe, that really does have a startlingly paté-like texture!
Question - can you freeze this?
Sam Turnbull says
You're most welcome, so happy you enjoyed it, D. Yes it should freezer pretty well!
Lucky says
Fabulous recipe! I'm a sucker for mushroom paté and this is the first one that I made. I'll definitely be back for more recipes. You're a doll.
Sam Turnbull says
Aww thanks so much, Lucky! So happy you enjoyed it 🙂
Jenna says
This recipe changed my life for the better!! Really amazing (especially if you use fresh herbs). I brought it to a family gathering with some toasted French bread and it got rave reviews from everyone who tried it. It made my Mom realize I was pretty serious about the whole vegan thing and now she makes sure there is always an option for me when I visit home. Your cookbook is one of my new kitchen staples. I have 10+ vegan cookbooks, and yours always gives me the flavors I've missed. Thanks for all the inspiration!!
Sam Turnbull says
Aww that's so wonderful, Jenna! I'm so thrilled you are loving all my recipes so much 😀
Marites Medina says
If rosemary and parsley are not in season could we substitute for fried herbs?
Sam Turnbull says
Yes that should work fine, you may need a little less. Enjoy!
Rachelle Augustin says
This is amazing!!! I also toasted some sunflower seeds with the walnuts and blitzed them. So tastey! This is my go to weekly recipe. I eat it with crisp veggies I stead of bread as I am Celiac.
Sam Turnbull says
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Donna says
I just made this and had to hold myselfback from eating it warm because i have been craving a good mushroom pate for weeks now.
There were a couple of substitutions because I was low on igredients (and not being a fan of fresh parsley). I used a mix of walnuts and hazelnuts, shitake and Portobello mushrooms, and dried parsley.
Had some on toasted olive bread, and oh my... Craving sated.
Great recipe, thank you!
Sam Turnbull says
So thrilled you loved it so much, Donna 🙂
Kansas says
I bought mushrooms with no plans for them and I remembered seeing this recipe so I thought I'd give it a try.
It was so good, I'm glad I randomly bought those mushrooms.
I've been putting it on crackers but I was thinking of putting it on a veggie burger too.
Sam Turnbull says
Oooh that would be delish! So happy you enjoyed 🙂
Hannah says
I made this once before for a party and it was a hit! Now i want to make it ahead for thanksgiving. How long do you think it will be good in the fridge? Or should I just go ahead and freeze right away ?
Sam Turnbull says
I'm not sure it would freeze well as it contains mushrooms which don't generally freeze well. You can make it up to 5 days in advance tho 🙂
Bernadette Morrissey says
Cannot get enough of this!!!! SOOOOO tasty!!!!
Sam Turnbull says
YAY!!!!
Ian says
Made this for 2 christmases in a row. Both times its been eaten with delight. Easy to make...probably the hardest part is scooping it out of the blender. Just wanted to post to say thanks
Sam Turnbull says
Haha! Love it. You're most welcome, Ian 🙂
Dawn Hanna says
This pate if fabulous, thank you so much for the recipe, you have saved my Christmas Eve tradition of pate, chutneys and crackers........vegan & pate. Much gratitude and Happy Holidays
Sam Turnbull says
Oooh delicious tradition! So thrilled you love it so much, Dawn 🙂
Jenna says
Thank you for this recipe! It was very well received! I added a bit of white miso and balsamic vinegar.
Sam Turnbull says
Awesome! Thrilled you enjoyed it so much 🙂
Isabelle Payne says
Just made this and served it with toasted homemade olive bread! Amazing!
Sam Turnbull says
Yay!!
Bela says
Really good and easy to make
Sam Turnbull says
Happy you enjoyed!
Sally says
I am cursed to be someone whose tastebuds can't stand the taste of rosemary. Any suggestions for using a different herb or herbs?
Sam Turnbull says
You could skip it or thyme might be a nice substitute. Enjoy!
Rob says
Mushroom and dill go together like a maison en flambé, gives it a slightly eastern European flavour.
Deb says
Amazing! I’ve been made this twice now. I do need to say that fresh rosemary is essential in this recipe, at least to me. The first time I made it, I substituted dried rosemary. While it tasted great when I first made it, the flavor flattened quite a bit once it chilled. With fresh rosemary, the wonderful spice profile stays with it even two days later! Just finished the leftovers - yum!
This is a definite add to my holiday repertoire! Thank you so much!
Sam Turnbull says
So thrilled you love it so much, Deb 🙂
Lydia says
I made this as the veggie/ dairy free alternative to a fancy smoked salmon pâté I was making for a party... I was very surprised when veggies and meat eaters alike started fawning over it and asking for the recipe while my salmon pâté went ignored!
Really tasty and easy to make - it’s a crowd pleaser without a doubt!
Sam Turnbull says
Haha!!! I love that! Vegan recipe for the win. So happy everyone enjoyed it, Lydia 🙂
Isabelle says
This is ridiculously delicious for the small amount of effort it requires. 🙂
Being allergic to walnuts, I followed Kelie's example and used pumpkin seeds. Yummy. Thank you!
Sam Turnbull says
Wonderful!! So happy you enjoyed it so much, Isabelle 🙂
Pamela says
Yum! This looks delicious and I don't even like mushrooms! It's a texture thing for me - it looks like this might just be the gateway dish for me...;)
Sam Turnbull says
Oh I hope you love it, Pamela 🙂