Easy Vegan Pâté with mushrooms, shallots and vegan ricotta cheese. Try this delicious spread on your favorite crackers, toast, or for sandwich fillings.
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Vegan Mushroom Pâté
Vegan Pâté is quite simple to make. It’s basically sautéed mushrooms and shallots mixed with vegan ricotta cheese. Spread it over crackers or toasted bread, and you’ll have a light and flavorful appetizer.
Another way to enjoy this pâté is as a sandwich spread. Add this to a baguette with vegan meat and pickled veggies, and you will have a very satisfying Vegan Bánh Mì.
Ingredients You Need
Here is a list of the ingredients you will need to make Vegan Pâté.
- mushrooms
- shallots
- olive oil
- garlic
For the vegan ricotta cheese:
- cashew nuts
- nutritional yeast
- tofu
- miso
- plant-based milk
- apple cider vinegar
- salt
- fresh herbs (optional)
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Mushrooms – I usually use white button mushrooms and cremini (brown) mushrooms, but any type of mushrooms will work.
Shallots – if you don’t have shallots, regular white onions can be used.
Tofu – I use firm tofu (木綿豆腐). Extra-firm tofu would work too, but silken tofu has too much water so it would not be ideal for this recipe.
Cashews – soak raw cashews in water for several hours (or overnight). If you don’t have enough time to properly soak them, you could soak them in hot water for about 15 minutes.
Miso – miso adds “umami”, an added depth of flavor and savoriness to the ricotta cheese. I use white miso paste, but any type of miso will work.
Apple cider vinegar – this can be subbed with lemon juice.
Plant-based milk – I use oat milk, but as long as it is an unsweetened and unflavored kind, any type of milk will work.
How to Make Vegan Mushroom Pâté
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.
It’s a fairly simple process, and will only take you 20 minutes.
1. Sauté – heat olive oil in a frying pan and sauté mushrooms, shallots and garlic.
2. Blend – add all the ingredients for the vegan ricotta cheese to a food processor and blend.
3. Combine – add the sautéed mushrooms, shallots and garlic to the food processor, and pulse to combine with the ricotta cheese.
How to Serve and Store
Here are some of my favorite ways to serve Vegan Pâté.
- spread over crackers or thinly sliced baguettes
- use as a dip for veggie sticks
- make a sandwich and use the pate in place of condiments
Store in an airtight container for up to 5 days in the refrigerator.
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Mushroom Pâté
Ingredients
- 1/2 tbsp olive oil
- 1 cup mushrooms cleaned and sliced
- 2 shallots or 1/8 white onion, diced
- 2 cloves garlic diced
For Vegan Ricotta Cheese
- 60 grams firm tofu drained
- 1/2 cup raw cashew nuts soaked in water for 3 hrs
- 1/2 tbsp nutritional yeast
- 1 tsp white miso paste
- 1/2 tbsp apple cider vinegar can be subbed with lemon juice
- 2 tbsp oat milk or any other plant-based milk
- 1/4 tsp salt adjust to taste
- fresh herbs (parsley, thyme, or basil) for garnish optional
Instructions
- Heat olive oil in a frying pan, and sauté mushrooms, shallots and garlic. Cook on medium heat for 4~5 minutes, until the liquid from the mushrooms evaporates. Add a tablespoon of water to deglaze, and cook for another minute until the water evaporates. Set aside to cool.
- Add all the ingredients for the ricotta cheese to a food processor, or a high-powered blender. Blend until smooth and creamy. Scrape down the sides as needed.
- Add the cooked mushrooms, shallots and garlic to the food processor and pulse to combine with the ricotta cheese. According to desired consistency, adjust how long to pulse/blend.
- Serve garnished with fresh herbs, such as parsley or thyme (optional). Enjoy!
マッシュルームのパテ
マッシュルームのパテ [ヴィーガン・ベジタリアン]
Ingredients
- オリーブオイル 大さじ1/2
- マッシュルーム（薄くスライスする） 1カップ ブラウン又はホワイトマッシュルームなど
- シャロット（薄くスライスする） 2個 又は玉ねぎ1/8
- ニンニク（薄くスライスする） 2片
ヴィーガン・チーズの材料
- 木綿豆腐（水切りする） 60g
- カシューナッツ（3時間水につける） 1/2カップ
- ニュートリショナルイースト 大さじ 1/2
- 白味噌 小さじ1
- アップルサイダービネガー 大さじ1/2 又はレモン汁
- オーツミルク 大さじ2 他の植物性ミルクでもOK
- 塩 小さじ1/4 お好みで調整
- パセリ、タイミなどのフレッシュハーブ 適量 トッピングに
Instructions
- フライパンにオリーブオイルを熱し、マッシュルーム、シャロット、ニンニクを炒める。中火で４〜５分、茶色く色づくまで炒めたら、水大さじ1を加える。水分がなくなるまで炒める。
- ヴィーガンチーズの材料を全てフードプロセッサーに入れて攪拌する。クリーミーでなめらかになるまで混ぜる。
- 炒めたマッシュルーム、シャロット、ニンニクをフードプロセッサーに加えて、チーズと混ざるように攪拌する。滑らかになったら出来上がり！
- お好みのクラッカーやパンに塗ってお召し上がりください。サンドイッチなどのスプレッドとして使うのもオススメです。
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