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

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We hope you got benefit from reading it, now let's go back to vegan mushroom pate - wholefood - plant based (no added oil) recipe. To cook vegan mushroom pate - wholefood - plant based (no added oil) you need 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

1. Get 1/2 cup of raw cashews (soaked in boiling water for an hour).
2. Take 1 of medium yellow onion diced.
3. You need 4 cloves of garlic diced.
4. Provide 1 cup of vegetable stock (I use aqua faba with my own blend of vegetable bouillon powder, but any general vegetable stock will do).
5. Prepare 3 cups of sliced mushroom.
6. Take 1 tsp of red or white miso (depends on your taste buds which you prefer).
7. Use 1 tbsp of liquid aminos (Tamari or soy sauce will substitute).
8. Take 4 of dates.
9. Take sprigs of Fresh parsley.
10. Get 1 tsp of fresh thyme.
11. Use 2 tbsp of almond flour (I grind raw almonds in an electric coffee grinder to make the flour).

Steps to make Vegan Mushroom Pate - Wholefood - Plant Based (no added oil):

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..

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