Description

This rich, savory vegan walnut pâté—also known as faux gras—is packed with umami and perfect for spreading on toast, crackers, or sandwiches. A plant-based showstopper for charcuterie boards and cozy meals alike.

Ingredients

Scale

1 cup walnuts, toasted
3/4 cup cooked lentils (green or brown)
1 cup chopped mushrooms (cremini or portobello)
1 medium shallot, chopped
2 garlic cloves
1 tablespoon tamari or soy sauce
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon balsamic vinegar
Salt and black pepper to taste
Optional: Splash of cold water to adjust texture

Instructions

Sauté mushrooms, shallot, and garlic in 1 tablespoon of olive oil over medium heat until soft and fragrant, about 6–8 minutes.
In a food processor, combine sautéed mixture with toasted walnuts, cooked lentils, tamari, mustard, thyme, balsamic vinegar, and remaining olive oil.
Pulse and blend until mostly smooth but still slightly textured, scraping down sides as needed.
Add a splash of cold water if needed to loosen the mixture for blending.
Season with salt and black pepper to taste.
Transfer to a ramekin or airtight container and chill for at least 2 hours before serving.

Notes

This pâté improves in flavor after chilling. Store in the fridge up to 5 days or freeze up to 2 months. Let come to room temperature before serving for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Blended
Cuisine: French-Inspired

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 1g
Sodium: 140mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan pâté, faux gras, walnut spread, plant-based, appetizer