This vegan pâté is so good, I just can’t get enough! I would definitely recommend you bring this to any potluck or gatherings with crostinis or crackers! Of course, try it first and see if you like it, but I just don’t see how you couldn’t! I know, we all prefer different things and all but I am convinced this one will be a crowd-pleaser! I know I say this often, but this might be one of my favorite recipes. I know it loses its meaning when I say it almost every time, but it’s true!
I have a gathering to attend soon and I know I will for sure bring this, among other things! There will be nothing vegan (there is always that good old veggie tray…) so I will bring my own little vegan buffet so I have plenty to eat! So like I said I will bring this, because I know it will be a big hit with unsuspecting meat-eaters! But to ensure I have plenty left to eat for me, I will probably triple the recipe!
This walnut pâté recipe is one recipe you absolutely must try from my blog!!! Serisouly!!! If can afford walnuts, aren’t allergic to them, and love pâtés! I really love the flavors in this pâté, and it’s really perfect for summer! It’s also amazing on bagels or toasts if you have leftovers by any chance! I will definitely make this recipe often!
I hope you love it as much as I do!
You can top this plant-based pâté with herbs | image/Everyday Vegan Food
- 1 1/2 cup walnuts
- 1/4 cup nutritional yeast
- 3 tbsp water
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
- 3 tbsp fresh parsley finely chopped
- 2 tbsp chive finely chopped
- 1 tbsp fresh basil finely chopped
- Soak the walnuts in cold water in a bowl at least 3-4 hours until soft. If you are pressed for time, you can boil for 10-15 minutes instead.
- Drain and rinse the walnuts, transfer to a blender along with the rest of the pâté ingredients.
- Blend until smooth. Do not add more water. I repeat, do not add more water.
- You may need to scrape down the sides with a silicone spatula to help the blending process. Then blend, scrape down, blend for 3-4 minutes, or until as smooth as possible. Do not add more water.
- Once the mixture is smooth enough to blend on its own, let the blender run for a few minutes on a higher speed so that the mixture can become as smooth as possible. It may look a bit grainy, that’s okay. But the mixture should be as smooth as you can get it without adding more water.
- Place the mixture on a rectangular piece of cheesecloth, or a piece of clean cloth, and roll into a log and twist the ends. (Or, form into a log on parchment paper, seal the ends, and refrigerate. It doesn’t work as well as the cheesecloth method, but it still works fine!)
- Refrigerate at least 4-5 hours, or until firm.
- Optional: Chop the herbs, then place the pâté onto the herbs to coat the bottom, place on the tray, then with your hands, coat the top with the remaining herbs. Or simply top with herbs.
- Serve as desired, enjoy as you would any pâté or spreads.
- Keep covered and refrigerated. Will last 5 days in the fridge, and definitely longer if not topped with fresh herbs.
Looking for more recipes like this? This vegan pâté is also made from walnuts and includes porcini mushrooms, too. The simple yet sophisticated pâté features earthy tones from the fresh and dried mushrooms as well as delicate notes of thyme and parsley. It can be served with vegetables, crackers, or in a sandwich wrap.
For more nutty recipes, try your hand at making this nutty vegan banana bread. It features walnuts, ground flax seeds, ripe bananas, and dairy-free butter. After you’ve won everyone over with your vegan pâté, this nondairy banana bread could be the perfect dessert at your next potluck.
This recipe was republished with permission from Everyday Vegan Food.