Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)

Name: Vegan Mushroom Pate - Wholefood - Plant Based (no added oil)
Cuisine: British
Ingredients: 1/2 cup raw cashews (soaked in boiling water for an hour); 1 medium yellow onion diced; 4 cloves garlic diced; 1 cup vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do); 3 cups sliced mushroom; 1 tsp red or white miso (depends on your taste buds which you prefer); 1 tbsp liquid aminos (Tamari or soy sauce will substitute); 4 dates; sprigs Fresh parsley; 1 tsp fresh thyme; 2 tbsp almond flour (I grind raw almonds in an electric coffee grinder to make the flour)

nbtp @cook_18781970

This vegan pate, made with mushrooms, is so tasty. Both savoury and a gentle hint of fruitiness, it is perfect on toast, crackers or as a dip. It is wholefood plant based, no added oil compliant and takes less than 20 minutes to make a batch (approx 2 cups) Enjoy!

Saved

Ingredients

1/2 cupraw cashews (soaked in boiling water for an hour)
1medium yellow onion diced
4 clovesgarlic diced
1 cupvegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do)
3 cupssliced mushroom
1 tspred or white miso (depends on your taste buds which you prefer)
1 tbspliquid aminos (Tamari or soy sauce will substitute)
4dates
sprigsFresh parsley
1 tspfresh thyme
2 tbspalmond flour (I grind raw almonds in an electric coffee grinder to make the flour)

Saved

Steps

1

Chop and dice the onion and garlic and set aside
2

Slice the mushrooms thinly (I use a food processor slicer) and set aside
3

In a high sided pan, add the cup of vegetable stock and sauté the onions and garlic until they are translucent.
4

Now add the mushrooms and mix well, add the liquid aminos, then let them simmer with lid on the pan and a low heat. When the mushrooms are cooked well, remove the lid and let the juice evaporate
5

Once the liquid has reduced, remove from heat and place in a food processor or blender.
6

Add the cashews, dates, miso and herbs and almond flour
7

Blend in your food processor or blender. You may need to stop and scrape the sides down a few times, to ensure a thorough mix. Transfer to a jar and refrigerate for at least 2 hours. It will keep for a week in the refrigerator and freezes well for up to a month.