This vegan mushroom pâté makes the perfect party appetizer served with crackers or crusty bread. It is ultra creamy, packed with mushroom flavor, and so easy to make.
This vegan mushroom pâté is so good you’ll want to put it on everything!
Of course it’s wonderful with crackers or spread on bread but it’s also fabulous on top of a vegan burger or spread on bagels for a delicious breakfast.
If you love a good pâté then also check out our vegan pâté recipe made with roasted vegetables, nuts and chickpeas.
And of course if you’re looking for more party appetizers then our vegan cheese ball is always a massive hit.
Ingredients You’ll Need:
Ingredient Notes
- Cremini mushrooms – also known as portobellinis or baby bellas are great for this pâté as they are very flavorful. White button mushrooms would also work.
- Raw cashews – need to be soaked in hot water for 1 hour.
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
- White vinegar – distilled white vinegar is the perfect vinegar in this recipe. Apple cider vinegar can work in a pinch.
- Dry sherry – you can switch this for vegetable stock or broth if you prefer not to use alcohol. The sherry is great for flavor though and the alcohol does cook off.
How To Make Vegan Mushroom 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.
- Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse.
- Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later.
- Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
- Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices.
- Add sliced mushrooms and sauté until they have released water and the water cooks off.
- Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off.
- Turn off the heat and pour in the cashew blend and stir in until well mixed.
- Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky.
Serving Mushroom Pâté
Serve your mushroom pâté topped with fresh chopped parsley and with crackers or crusty bread on the side.
Recipe FAQ
This pâté is great to make ahead as it keeps really well in the fridge for 3-4 days. So if you want to make it a day or two before it’s needed that works great.
Keep it stored in an airtight container in the fridge for 3-4 days. If any separation occurs just stir it up.
It is freezer friendly up to 3 months. Thaw it overnight in the fridge and give it a good stir before serving.
More Delicious Vegan Appetizers
- Vegan Jalapeño Poppers
- Vegan Stuffed Mushrooms
- Vegan Spinach Dip
- Vegan Queso
- Vegan Spinach Artichoke Dip
- Vegan Camembert
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mushroom Pâté
Ingredients
Cashew Cream:
- 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour
- 2 Tbsp Lemon Juice
- ½ cup Canned Coconut Cream (120ml) Unsweetened
- 1 tsp Distilled White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
Mushroom Pâté:
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 3 Cloves Garlic Crushed
- 1 tsp Dried Rosemary
- ¼ tsp Red Pepper Flakes
- 5 cups Cremini Mushrooms (480g) Sliced
- 3 Tbsp Dry Sherry
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- ⅓ cup Fresh Chopped Parsley
Serving:
- Fresh Chopped Parsley
- Crackers
- Fresh Crusty Bread
Instructions
- Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse.
- Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later.
- Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
- Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices.
- Add sliced mushrooms and sauté until they have released water and the water cooks off.
- Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off.
- Turn off the heat and pour in the cashew blend and stir in until well mixed.
- Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky.
- Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side.
Notes
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
- White vinegar – distilled white vinegar is the perfect vinegar to use though apple cider vinegar can also work in a pinch.
- Cremini mushrooms – also known as portobellinis or baby bellas are great for this pâté as they are very flavorful. White button mushrooms would also work.
- Dry sherry – you can switch this for vegetable stock if you don’t want to use alcohol. The sherry is great for flavor though and the alcohol does cook off.
- Make ahead: This pâté is great to make ahead as it keeps really well in the fridge for 3-4 days. So if you want to make it a day or two before it’s needed that works great.
- Storing: Keep it stored in an airtight container in the fridge for 3-4 days. If any separation occurs just stir it up.
- Freezing: It is freezer friendly up to 3 months. Thaw it overnight in the fridge and give it a good stir before serving.
This is the second time that I make this recipe and it’s delicious! Thank you so much!
I didn’t have cashews on hand so I substituted with shelled hemp hearts. Also substituted coconut milk with almond milk. It was still very delicious!
I love your recipes!
So happy to hear it worked out well with those substitutions! Thanks so much for sharing! 🙂
This was excellent! I used it instead of liver pâté when making a vegan Wellington. I also served it with crackers. Everyone, vegan and otherwise, loved it!
As my granddaughter is vegan, I have found your website a godsend. Thanks!
That is wonderful news Leslie! Thanks for the lovely comment and review!
WOOOW!I just made this mushroom pâté with macadamia nuts instead of cashew for a more keto style. Incredibly addictive. Every recipe I do on your website is a success. I am so impressed by your talent and sharing it with us. You are converting my cooking into a paradisiac experience! So easy to make with so much flavor!This is going to be my go-to pâté!
That is so awesome to hear Daphnea! Thank you so much for this amazing review!