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...
Jill Congram says
I made this for Christmas Eve- my bestie is vegan so I’ve enjoyed being vegan-adjacent and making plant-based dishes (food is love!)
I used truffle salt just to notch up the mushroom-y deliciousness and this became a totally craveable new favourite!!!
I also made your vegan blue cheese dip- another hit!!!
Even my hardcore pate-loving meat eater dad was blown away and had to admit that this was better than “the real stuff”!
Jess @ IDTLC Support says
Yay, that's incredible! Thanks for sharing your experience!
Danielle says
I’ve made this for Xmas for the past 3 years since going vegan and finding this recipe and now I think I look forward to making this pate more than Xmas itself lol.! It is better than any pate I’ve ever had in my life and my whole family agrees this gets devoured over Xmas I make a double batch so we get to have it a few times over the Xmas period I’ve just made it again today ready for Xmas day and I already want to dig in it’s just so delicious thank you for such an amazing recipe
Jess @ IDTLC Support says
Yay! We love to hear it!
Tanja says
I made a big batch last weekend. I added some porcini mushrooms since they're very rich in taste. When it turned out a bit dry in the blender, so I added some sake I had standing around and it took it to the next level.
Thank you for all your recipes, they really g help us cutting our animal product consumption
Rach says
Love this! My husband hates mushrooms, but my family LOVES them, so I was excited to bring this to Thanksgiving. I had thyme, not rosemary, but they are pretty similar and it worked. We all enjoyed it with some veggies and homemade sourdough crackers.
Mareva Gomes says
Wow! Made this for a Friendsgiving get together and while I loved it, my friends (non vegans) devoured it. I received many compliments for it and I’m making it again for Thanksgiving. I will be making this for most get together now because it is truly amazing and easy to make too! I put mine on a piece of fresh baguette with a cornichon and simply no words! Thank you for this amazing recipe.
Jim Felder says
This is the best appetizer bar none. It is our go-to when we want to wow friends or when we sign up to bring an appetizer for a potluck. Best of all it is a major hit regardless of whether the other folks are vegan or not. Good is good!
And a little secret, I always double the recipe so that we can keep half of it just for ourselves so we don't have to share.
This tastes great on crostini. I love to make my own from a narrow baguette sliced thin. I take some fresh rosemary diced very fine and then carefully crushed with a pestle in a glass ramekin. Then I add a tablespoon or two of EVOO to the crushed rosemary let it sit overnight. Then I lightly brush the baguette slices with rosemary infused oil and toast in the oven at about 300 F (~150 C) until they are crisp.
Jess @ IDTLC Support says
Terrific! Thanks for sharing your tips (especially the part about doubling the recipe)! 😉
Irene McDonald says
I made this yesterday but I substituted sunflower seeds for the walnuts as I have a friend allergic to nuts. It still tastes fantastic though.
Thanks for the recipe
Jess @ IDTLC Support says
Delicious! Thanks for sharing your substitution experience!
Ali says
I know this is not vegan but could I add cream cheese?
Alice says
Why not add vegan cream cheese if you want to add it? Let us know how it goes.
Dave says
Great recipe. Made this for banh mi. Only addition for me was thyme as well as a sage leaf. Also, I made a miso tamari bomb to finish the mushrooms in the pan. Chef’s kiss. Seriously
Jess @ IDTLC Support says
Sounds fantastic!
Kathy says
I will not make this again. Way too bland and did not improve by sitting overnight.
Ann M says
I really like the spreadable texture and how easy it was to make this, but I will use less rosemary next time or try using ground/dried. I find 2 tbsp to be too overpowering.
Ren says
I made this for Christmas and it was so good that I won't just be saving it for special occasions. I skimped on the herbs a bit because I just used what I had in the garden, but it was still great. It tasted even better the day after making it. Thank you Sam, gold as usual!
PamelaB says
This is excellent.
It’s a perfect addition to the sandwiches my non vegetarian family refer to as “salad sandwiches”. 🙂
Susan says
Can I use dried rosemary instead of fresh?
Thanks.
Jeannie says
Hi Susan! I decided to make this at the last minute on Christmas Eve. I only had dried rosemary and dried parsley on hand, so that's what I used and the pâté was delicious and was enjoyed by all. I used 2 teaspoons of dried rosemary and 2 & 1/2 tablespoons of dried parsley. I crumbled the rosemary between my thumb & fingers before adding it - I find this helps release the flavour. I imagine the pâté may taste even better with the fresh herbs, but I would definitely make it again with dried herbs. It was truly delicious!
Dot S. says
This is easy and delicious. My only addition to the mix was a splash of fresh lemon juice. Also, I didn't burn the walnuts. Yay, me. Thanks, Sam!
Hanna says
Try adding light miso paste and balsamic vinegar, it gets even more amazing 🙂
Valerie says
I made this for the first time 8 years ago and still love it! It's so simple but tastes so fancy. I actually think it's super delicious still warm as well!
Lucy O'Sullivan says
This is the best vegan pate!!!
Would this be suitable to use in a vegan Wellington?
Dot S. says
I don't see why not. That's a great idea!
Donna B says
Love this recipe and plan on making it again for Christmas. How far in advance can it be made and kept in the refridge? Thanks!
Sam Turnbull says
Up to 5 days in the fridge or you can freeze it 🙂
Darcie says
This is the best vegan appetizer I have ever made or tasted. Like ever. And it was SO EASY. My meat eating husband loved it ("WOW, that's a winner") AND my picky vegetarian daughter loved it ... this is a rare thing. Made it exactly as written and served with toasted whole wheat baguette. I'll be recommending this one to everyone.
Sam Turnbull says
So thrilled it was a hit!! 🙂
Shona says
Can this be frozen when there are heaps of mushrooms around for later? Looks yummy!
Sam Turnbull says
Yes it freezes well!