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 Method Notes

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

Method
 

  1. Toast the Walnuts:
  2. 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.
  3. Sauté the Vegetables:
  4. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
  5. Add the mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. Remove from heat.
  6. Blend the Pâté:
  7. In a food processor, combine the toasted walnuts, sautéed vegetables, miso paste, soy sauce, nutritional yeast, smoked paprika (if using), and black pepper.
  8. 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.
  9. Add Fresh Herbs:
  10. Add the chopped parsley and pulse briefly to incorporate.
  11. Serve:
  12. 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!