Vegan Smoky Garlic Mushroom Pâté

vegan mushroom pate

Move on if you’re allergic to mushrooms or nuts – this vegan pâté is made with copious amounts of both.

My experience of pâté is limited to chicken liver pâté sandwiches as a child in the 70s (so you can imagine what that was like) and, more recently, to the mushroom pâté in the red tubes sold in Holland & Barrett (which, if you’ve never tried, is very nice indeed). I’m doubtful whether either of these are representative of ‘real’ pâté as, whenever I see it being made on Come Dine With Me or its ilk, it’s always served as a hard lump that can be cut with a knife and not the spreadable mush I’m used to.

However, while in Sainsbury’s last Saturday, I went past a shelf containing pâté and I stopped to have a look at the mushroom one. It contained milk. Of course it fucking did, everything contains milk whether it needs to or not (did you know some manufacturers add milk to their oven chips?) So, obviously I saw that as a challenge to go home and make a vegan mushroom pâté, which is what I did today.

toasted cashews and fried mushrooms

As I said just a second ago, I don’t know whether ‘real’ pâté should be hard or a spreadable mush, but this mushroom pâté is an earthy, smoky, spreadable mush that could be served with flatbreads or oatcakes or rice cakes or in wraps or with salad or as part of a mezze or – my recommended method – just eaten with a spoon. A really big spoon.

Froothie Optimum G2.1 blender

You can make this in either a high powered blender (I use a Froothie Optimum G2.1 blender) or a food processor, but it will need to be powerful enough to deal with the cashews, unless you like your pâté ultra-lumpy. It takes quite a while to pulse down but it’s worth it.

vegan mushroom pate vegan-mushroom-pate


Vegan Smoky Garlic Mushroom Pâté

Total Time: 30 minutes

Number of servings: 6

Per Serving 195 calories

Fat 15 g

Carbs 13 g

Protein 7 g


Vegan Smoky Garlic Mushroom Pâté


  • 300g mushrooms, roughly chopped
  • 1 cup cashews
  • 2 shallots, sliced
  • 5 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 1 tsp liquid smoke
  • salt and pepper


  1. Heat a frying pan and dry-fry the cashews until golden brown - about 1 minute
  2. Remove from the heat and set aside
  3. Heat the olive oil and fry the shallots and garlic until soft - about 1 minute
  4. Add the mushrooms and fry for 5 minutes until they've shrunk
  5. Add the soy sauce, liquid smoke, salt and pepper and carry on frying until most of the liquid has evaporated - about 5 minutes
  6. Put the cashews and mushrooms into a blender or food processor and pulse until it turns into a paste
  7. Leave to cool then store in the fridge

Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.
Also, please note all nutritional info is approximate and will depend on your own ingredients and quantities.

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    1. I got my liquid smoke from Amazon. Apparently Tesco do some now (on the Free From aisle I think) but I saw someone say in an FB group that it wasn’t very good. I haven’t tried it myself though but I probably will when my current bottle runs out.

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