Vegan Mushroom Pâté (GF)

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This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It's nutritious and makes a great appetizer, lunch or snack that everyone will love! Made with mushrooms and walnuts, it's a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!

Vegan pâté in a glass jar with two crackers spread with pâté on a blue plate

This Vegan Mushroom Pâté is full of flavour, subtly herbed and has a velvety texture. It's healthy and nutritious, is a good source of protein and fibre and tastes like a vegetarian liver pâté, according to readers who've made it! It can be made in advance, makes a great appetiser for entertaining and is perfect for Thanksgiving or Christmas.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

Fry the onion and garlic for around 10 minutes until softened.

Diced onion and chopped garlic being fried in a black frying pan

Add the mushrooms and fry for a further 5 minutes until softened.

Diced onion and sliced mushrooms being fried in a black frying pan

Place all the ingredients in a food processor or blender.

Fried sliced mushrooms, diced onion, white beans, walnuts, yellow nutritional yeast and dried green herbs in a food processor

Whizz until completely smooth - you might need to mix it around a few times.
Taste and adjust seasoning if necessary.

A smooth beige paste in a food processor against a marble background

Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.

Substitutions you can make

You can replace the white beans with green lentils.
You can replace the dried herbs with fresh herbs - parsley, thyme and rosemary all work well.
For a nut-free version, you can replace the walnuts with sunflower seeds.
If you don't like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette).

What kind of mushrooms should you use to make Mushroom Pâté?

The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.

But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.

I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.

For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms.

You could even add a little truffle oil for an indulgent twist and extra mushroom flavour!

How long does Vegan Pâté keep for?

It keeps for up to a few days.

How do you store Pâté?

You can store it covered in the fridge.

Can you freeze Mushroom Pâté?

No - I wouldn’t recommend freezing mushroom pâté as it will affect the texture.

What do you eat with Mushroom Pâté?

If you’re entertaining, it works great alongside some other dips like this French Onion Dip and this Italian Hummus, or as part of a charcuterie board with a Vegan Cheese Ball, olives, nuts and dried fruit etc.

What do you serve with Pâté as a starter?

This vegetable pâté can also be enjoyed as a starter, and would be particularly nice spread over some crusty bread or toast drizzled with olive oil.

This vegan pâté works well with something a little tangy, so you could drizzle over a little balsamic vinegar or top with sliced pickled onions, sauerkraut or even kimchi!

A little heat from mustard or sriracha works well too.

Or you could top it with some cress, watercress, rocket (arugula) or sliced radish.

Tips for preparing ahead

As this Vegan Pâté keeps well covered in the fridge for up to a few days and the flavour and texture actually improves over time, it’s perfect for preparing ahead.

You can make it according to the instructions and just store it in the fridge until you serve it. For optimum texture, I'd recommend storing it in the same container you want to serve it in.

Serving suggestions

This vegetable pâté works well as an appetizer for sharing with guests, served with crackers, vegetable crudités or tortilla chips.
It can also be eaten for breakfast as a mushroom spread for toast!
It's also delicious in a sandwich - you can find my favourite gluten-free vegan bread recipes here and here.

A glass jar filled with vegan mushroom pâté topped with herbs on a blue plate with two rectangular crackers spread with pâté and decorated with pumpkin seeds, chopped red chilli and green herbs

More vegan appetizers

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

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