Description
A rich, creamy, and vegan-friendly mushroom pâté made with sautéed mushrooms, caramelized onions, garlic, thyme, and cashews. This earthy, umami-packed spread is perfect for entertaining or cozy nights in, and pairs beautifully with crackers, crusty bread, or veggies.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
300g (10.5 oz) mushrooms, chopped (button, Swiss brown, or mixed)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 tablespoon soy sauce or tamari
Salt and pepper to taste
2 tablespoons nutritional yeast (optional)
1 tablespoon lemon juice
1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
1–2 tablespoons water (as needed for blending)
Instructions
- Heat olive oil in a skillet over medium heat and sauté the chopped onion for 4–5 minutes until translucent.
- Add the minced garlic and cook for about 1 more minute until fragrant.
- Stir in the chopped mushrooms and thyme, and cook for 8–10 minutes until the mushrooms release moisture and become golden brown.
- Mix in soy sauce, salt, pepper, and nutritional yeast (if using), and cook for 2 more minutes.
- Transfer the mushroom mixture to a food processor along with the soaked cashews and lemon juice. Blend until smooth, scraping down the sides as needed.
- Add 1–2 tablespoons of water gradually until the mixture reaches a spreadable, creamy consistency.
- Taste and adjust seasoning, then transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors develop.
- Serve chilled or at room temperature with crusty bread, crackers, or vegetable sticks.
Notes
Substitute sunflower seeds for a nut-free version.
Swap thyme with rosemary or sage for different flavors.
Add chili flakes or smoked paprika for a spicy or smoky twist.
Incorporate rehydrated dried mushrooms for deeper umami.
Use coconut aminos instead of soy sauce for a soy-free option.
Store in an airtight container in the fridge for up to 5 days. Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg