A Savory Delight

This creamy and flavorful plant-based pâté with miso is a delightful spread that’s perfect for appetizers, snacks, or sandwiches. Packed with umami and earthy flavors, it’s a versatile dish that’s easy to make and sure to impress.
Print Recipe

Ingredients
  

  • 1 cup raw walnuts or a mix of walnuts and sunflower seeds
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup mushrooms chopped (button, cremini, or shiitake)
  • 1 tablespoon white miso paste
  • 1 teaspoon soy sauce or tamari
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley chopped (plus more for garnish)
  • 1-2 tablespoons water if needed, to adjust consistency

Instructions
 

  • Toast the Walnuts:
  • Preheat a dry skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside to cool.
  • Sauté the Vegetables:
  • Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
  • Add the mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. Remove from heat.
  • Blend the Pâté:
  • In a food processor, combine the toasted walnuts, sautéed vegetables, miso paste, soy sauce, nutritional yeast, smoked paprika (if using), and black pepper.
  • Blend until smooth, stopping to scrape down the sides as needed. Add water, one tablespoon at a time, to achieve a creamy and spreadable consistency.
  • Add Fresh Herbs:
  • Add the chopped parsley and pulse briefly to incorporate.
  • Serve:
  • Transfer the pâté to a serving dish. Garnish with additional parsley and a drizzle of olive oil if desired. Serve with crackers, crusty bread, or fresh vegetables.

Notes

Tips and Variations:
For a smoky flavor, add a splash of liquid smoke or increase the smoked paprika.
Substitute part of the walnuts with roasted chestnuts for a sweeter, nuttier profile.
Add a splash of lemon juice for a tangy twist.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Closing Thoughts:
This Plant-Based Pâté with Miso is a crowd-pleasing, umami-packed spread that elevates any snack or appetizer platter. Whether paired with crackers or fresh veggies, it’s a versatile and elegant addition to your menu. Enjoy!