The Best Vegan Pate! (2024)

Dec 1, 2019 by Monica - 28 Comments

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This easy vegan pate recipe will amaze you! It's completely vegan, yet it has the taste and texture of traditional pate. Make a meaty-tasting mushroom pate, or use fresh herbs instead for a delicious basil pate. It makes a healthy and delicious spread or cracker topper for any occasion.

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❤️ This recipe is
🧾 Ingredients and substitutions
🔪 Helpful tools
🥄 How to make vegan mushroom pate
🌿 How to make basil pate
👩🏻‍🍳 Pro Tips
🥡 How to store vegan mushroom pate
🌟 More dips and spreads
📋Vegan mushroom pate recipe

❤️ This recipe is

simple and easy to make.
just like the real deal.
gluten-free and soy-free.
an easy cracker spread that makes the perfect party appetizer!

I've seen a lot of vegan pate recipes made with walnuts, but I've always made mine with almonds. I think they have a better flavor and texture, but you can swap out the almonds for any type of nut that you like.

🧾 Ingredients and substitutions

Almonds - for the dense texture of the pate. Walnuts also work well in this recipe. Use raw unsalted nuts that have not been soaked.
Olive Oil - to cook the mushrooms in and to add a creamy texture. You can use water instead if you are making the herb pate for an oil-free pate.
Shallots - for flavor. You can also use a small sweet onion instead.
Garlic - for flavor.
Mushrooms - for flavor and a meaty texture. You can use white button mushrooms, portobellos, or cremini mushrooms.
Herbs - some dry or fresh herbs to saute with the mushrooms. I like to use Herbs de Provence or a mix of rosemary, oregano, and thyme. (If making the basil pate you will need 1 cup of fresh basil).
Salt - for flavor.
Lemon Juice - for flavor and color retention if making basil pate.
Water - to blend it all to the correct consistency.

Food Processor - you will need a food processor or a high-powered blender that is strong enough to grind nuts.

🥄 How to make vegan mushroom pate

Step 1 - Put the almonds in a high-powered food processor and blend until they look like almond meal.

Step 2 - Slice the shallots (or sweet onion) and saute them in a frying pan in 1/4 cup of olive oil on low until they become translucent. (This may seem like a lot of oil, but you will need this much to achieve the correct texture when you blend it with the nuts).

Step 3 - Slice 2 cups of mushrooms, add them to the shallots, and sprinkle them with salt and herbs.

Step 4 - Cook the mushrooms until they become darker and release their juices.

Step 5 - Add the mushrooms and shallot mixture to the pureed almonds and mix in the food processor again until they are completely incorporated. (You may have to stop and scrape the edges a few times).

Step 6 - Slowly add 1-2 tbsp of water if needed until you achieve the desired consistency.

🌿 How to make basil pate

Step 1 - Put the almonds in a high-powered food processor and blend until they look like almond meal.

Step 2 - Add a clove of garlic, 1 tbsp lemon juice, 1/4 cup olive oil, 1 cup of basil, and 1/2 tsp of salt, and a dash of cayenne.

Step 3 - Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.

Step 4 - Serve as a spread over crackers, fresh crusty bread, or baguette slices.

👩🏻‍🍳 Pro Tips

Blend your nuts very well before adding any other ingredients, so they get ground up enough.
Don't cut the recipe in half unless you have a very small food processor. If you don't use enough nuts, your processor won't be able to blend them. They will just fall under the blade.
If you choose to make it oil-free or lower oil, replace the oil with water to achieve a similar consistency.
The Basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne.

I can't decide which version of this vegan pate I like better, it just depends on the mood that I'm in. If you want a meaty-tasting spread, the mushroom pate is the one you're looking for. If you want a fresh-tasting spread that will go well with an Italian-type meal, this basil vegan pate is your best choice.

🥡 How to store vegan mushroom pate

How long does it keep in the fridge?

It will last about 5 days in the fridge in an airtight container.

Can I make it ahead?

Yes! This is one of the reasons it's great for holidays and parties! You can make it a day or two in advance and it will still be perfect and maybe even taste better the next day after the flavors have mixed.

Can I freeze it?

Yes, you can freeze it for up to 3 months in an airtight container. It may separate a little when you thaw it, but just give it a good stir, and it will be ready to serve.

🌟 More dips and spreads

I love vegan dips and vegan spreads! If I had it my way I would just eat them on some crackers instead of a meal. Here are some of my favorites.

Almond Cheese
Vegan Artichoke Dip
Vegan Spinach Dip
Easy Cashew Cheese Dip and Spread
Soy Chorizo Dip
Vegan Goat Cheese

📌 Be sure tofollow me on Pinterestfor new vegan recipes!

📋Vegan mushroom pate recipe

5 from 11 votes

Print Recipe

Vegan Pate - Mushroom or Basil Pate

Easy vegan pate made with almonds and your choice of mushrooms or basil.

Prep Time5 minutes mins

Cook Time10 minutes mins

Equipment

food processor

Ingredients

For the Mushroom Pate

1 cup almonds (raw unsalted - do not soak)
1/4 cup shallots or sweet onions sliced
1/4 cup olive oil
2 cups mushrooms sliced
2 teaspoons Herbes de Provence
1/2 teaspoon salt
1/4 cup water

For Basil Pate

1 cup almonds (raw unsalted - do not soak)
1 clove garlic
1/4 cup olive oil
1 cup basil
1 tablespoon lemon juice
1/2 teaspoon salt
1 dash cayenne pepper
1/4 cup water

US Customary - Metric

Instructions

How to make Mushroom Pate

Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
Slice 1/4 cup of shallots (or sweet onion) and saute them in 1/4 cup of olive oil on low until they become translucent. (This may seem like a lot of oil, but you will need this much to achieve the correct texture when you blend it with the nuts).
Slice 2 cups of mushrooms, add them to the shallots. Sprinkle 1/2 tsp with salt and 2 tsp herbs.
Cook the mushrooms until they become darker and release their juices.
Add the mushrooms and shallot mixture to the pureed almonds and mix in the food processor again until they are completely incorporated. (You may have to stop and scrape the edges a few times).
Slowly add 1-2 tbsp of water if needed until you achieve the desired consistency.

How to make the Basil Pate

Add 1 cup of almonds to a high-powered food processor and blend until they look like almond meal.
Add a clove of garlic, 1/4 cup olive oil, 1 cup of basil, 1 tbsp lemon juice, 1/2 tsp of salt, and a dash of cayenne.
Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.
Serve as a spread over crackers.

Notes

Blend your nuts very well before adding any other ingredients, so they get ground up enough.
Don't cut the recipe in half unless you have a very small food processor. If you don't use enough nuts, your processor won't be able to blend them. They will just fall under the blade.
If you choose to make it oil-free or lower oil, replace the oil with water to achieve a similar consistency.
The basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne.
Add 1-2 tsp of liquid smoke for a smoky-tasting pate.

Nutrition

⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!

Reader Interactions

Comments

Veronica says
October 03, 2023 at 6:12 am
Hi Monica. Your mushroom pate is the best ever but I wondered if sunflower seeds could be used instead of almonds?
Reply
- Monica says
  October 03, 2023 at 10:51 am
  I'm glad that you like it! Yes, you can swap the almonds out for any seed or nut that you want.
  Reply
  - Veronica says
    October 03, 2023 at 1:54 pm
    Well, i tried the pate with sunflower seeds and used only half of the oil in the recipe, and it was very good. However, the original recipe with no swaps is definitely by far, the best ❤️
    Reply
    - Monica says
      October 03, 2023 at 4:37 pm
      Good to know. 🙂
      Reply
Cynthia Duncan says
January 19, 2023 at 7:58 pm
This recipe is delicious. The addition of the Worcestershire, hot sauce and liquid smoke does it. Thanks so much for sharing
Reply
See Also
Raw Snickers Bar (V/GF) - The Mindful Hapa
- Monica says
  January 20, 2023 at 9:45 am
  I'm so happy that you like the recipe, Cynthia! 🙂
  Reply
Linda says
January 15, 2022 at 4:48 pm
Delicious and nutritious, I’ll be making this again!
To get the flavour I wanted I added a few drops of liquid smoke, a teaspoon of Worcester sauce and a splash of hot sauce.
Reply
- Monica says
  January 15, 2022 at 9:19 pm
  I'm so happy that you liked the recipe, Linda!
  Reply
Kelly says
December 30, 2021 at 4:26 am
Thank you so much for this amazing recipe!! I thought I’d never get over giving up liver pâté, but this is totally a game changer!! I used walnuts for an earthier taste, and some additional spice/herbs—black pepper, ground cloves, and fresh parsley.
Reply
- Monica says
  December 30, 2021 at 11:46 am
  I'm so happy that you like this recipe, Kelly! 🙂
  Reply
- Brenda says
  March 28, 2022 at 2:07 pm
  Wow, this is so delicious and tastes just like the real thing. I will make this again.
  Reply
  - Monica says
    March 28, 2022 at 3:26 pm
    I'm so happy that you liked it, Brenda!
    Reply
Veinhapets says
December 13, 2021 at 11:06 am
Can I use walnuts instead of almonds? And I don’t have herbs de Provence can I use a substitute?
Reply
- Monica says
  December 14, 2021 at 2:06 pm
  Yes, you can use walnuts instead. If you don't have herbs de Provence, you can use Italian herbs with a little rosemary too. Enjoy!
  Reply
Dona says
June 30, 2021 at 11:55 pm
Hello!
What’s your thought on purchasing almond meal to use in place of grinding your own?
Thank You!
Reply
- Monica says
  July 01, 2021 at 10:11 am
  You can use almond meal instead. You may have to adjust the amount of water slightly though. I use almond meal to make almond cheese which has a similar texture. You could use a combo of this recipe and my almond cheese recipe.
  Reply
Radicjugglebeat says
April 03, 2021 at 1:17 pm
Hi. Want to make this and preserve it. Can you please help on how to preserve in refrigerator. Thanks 🙂
Reply
- Monica says
  April 04, 2021 at 9:13 pm
  Just cover it so it's air-tight. Keep in the fridge for up to 5 days. Enjoy! 🙂
  Reply
Kristen says
November 19, 2020 at 8:38 pm
I just made the mushroom pate and it’s absolutely delish! It tastes so rich! I’ll definitely be making this again.
Reply
- Monica says
  November 19, 2020 at 11:58 pm
  I'm so happy that you liked it, Kristen! 🙂
  Reply
jessica says
March 27, 2020 at 1:43 am
this looks great -- what types of mushrooms work best?
Reply
- Monica says
  March 27, 2020 at 10:26 am
  Thanks, I usually use crimini mushrooms, but button mushrooms or portabella also work well. Enjoy! 🙂
  Reply
Narumon Kijworakiat says
December 07, 2019 at 10:48 pm
Hi, I would love to make your recipe. Some questions about
Do you use whole almond with skin on?
How long can keep those pate?
Other way to eat instead of spread on bread?
Thank you so much
Nui
Reply
- Monica says
  December 08, 2019 at 12:41 pm
  Yes, use whole raw almonds with the skin on. The pate will keep for about 5-7 days in the fridge. You can use it on crackers, or as a spread for a sandwich or in a wrap too. Enjoy! 🙂
  Reply
- Veronica says
  November 08, 2023 at 6:37 am
  I sometimes add 1- 2 tablespoons to sauce or gravy for extra flavour
  Reply
Narumon Kijworakiat says
December 07, 2019 at 10:45 pm
Do you use whole almond with skin on?
Reply
Cindy says
December 03, 2019 at 8:38 am
OMG! I just made this! I had all the stuff already, so I thought that I would give it a try. I really tastes like pate! I was really surprised how well the almonds worked, especially since you don't soak them first.!
Reply
- Monica says
  December 04, 2019 at 7:53 am
  It is really amazing how similar the texture is to pate made with meat. Glad you liked it.
  Reply