Vegan Mushroom Pâté
Easy Vegan Pâté with mushrooms, shallots and vegan ricotta cheese. Try this delicious spread on your favorite crackers, toast, or for sandwich fillings.
Servings: 1 cup
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!