Veggie pâté with mushrooms and cashews

Veggie pâté with mushrooms and cashews

Today, I am sharing with you an ultra creamy and really easy to make veggie pâté recipe. It goes well with toast in the morning or even rusks with a delicious soup! It's definitely THE best veggie pâté I've eaten, and trust me, I've tried a ton!


Veggie pâté with mushrooms and cashews



  • 2 1/2 cups mushrooms (brown if available), sliced
  • 1 / 2 cup of raw cashews
  • 1 small onion, chopped
  • 2 tablespoons of coconut oil
  • 1 tablespoon chopped parsley
  • pepper to taste



  1. Toast the cashews in a dry skillet over medium heat until golden brown. You can also do it in the oven: 10 minutes at 180 C / 360 F.
  2. In a frying pan, add the coconut oil and melt it. Add the onions and fry them until they become translucent.
  3. Reserve the onions and add the sliced ​​mushrooms to the pan. Fry until golden brown on both sides. (Don't overcook: you want them fried, not all soft.)
  4. Place the cashews in the food processor and mix until finely ground.
  5. Add the other ingredients (onions, mushrooms, parsley, pepper) and mix until smooth.
  6. Serve on a nice slice of nourishing homemade bread or crackers 



* store in an airtight container in the refrigerator


Bon appétit!



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  • Caroline Bisaillon
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