Mushroom and Cashew Pâté Recipe | Vegetarian Times Skip to main content

Mushroom and Cashew Pâté

Leftover pâté (if there is any!) can be used for veggie sandwiches or wraps. Serve with crispy toast points or cauliflower florets.



Ingredient Line: 
1 cup unsalted raw cashews
Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
2 shallots, finely chopped (¼ cup)
Ingredient Line: 
4 cups sliced cremini mushrooms (1 ¼ lb.)
Ingredient Line: 
2 Tbs. red wine vinegar


1. Toast cashews in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Transfer to bowl of food processor, and pulse until coarsely chopped.

2. Heat oil in skillet over medium-high heat. Add shallots, and sauté 3 to 4 minutes. Add mushrooms, and sauté 5 to 7 minutes, or until softened. Remove from heat, and cool 5 minutes.

3. Add mushroom mixture and red wine vinegar to cashews in food processor, and purée until nearly smooth. Season with salt and pepper, if desired, and serve warm or at room temperature.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
4 g
0 mg
3 mg
<1 g
<1 g
Makes 2 cups

Comments on this Recipe

OMG, was that good! Brought it to a party as a dip served with crackers, and there was still some left. I think the color put some people off, as its brown from the mushrooms. Maybe I just had the wrong crowd. Took home the leftovers and finished it up in 2 days. Even tasted good cold out of the fridge.