A Maison Orphée classic that’s always a crowd-pleaser. 🌿This homemade vegan pâté combines cashews, sunflower seeds, pistachios and warm spices for a rich and flavourful texture. Made with Belsoy Soy Cream and Huile Parfaite de Maison Orphée, it’s perfect for lunches, sandwiches or sharing boards.
Prep time: 20 minutes
Cook time: 1 1/2 to 2 hours
Total time: 2 to 2 1/2 hours
Servings: 8 to 10 servings
Ingredients
- 1/2 cup (125 ml) cashews
- 1/4 cup (65 ml) sunflower seeds
- 1 small raw potato, peeled and diced
- 1/4 cup (65 ml) whole wheat flour
- 1/4 cup (65 ml) nutritional yeast
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (125 ml) Belsoy Soy Cream
- 1/4 cup (65 ml) white onion
- 1 tbsp (15 ml) chopped garlic
- 1/4 cup (65 ml) fresh parsley
- 2 tsp (10 ml) ras el hanout
- 1 tsp (5 ml) Maison Orphée fine grey sea salt
- 1 tsp (5 ml) black pepper
- 2 tbsp (30 ml) crushed pistachios
- 3 tbsp (45 ml) Maison Orphée Perfect Oil
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor, blend the cashews and sunflower seeds until finely ground.
- Add the potato, onion, garlic and parsley. Blend until smooth.
- Transfer the mixture to a large bowl. Add the remaining ingredients and mix until well combined.
- Pour the mixture into a lightly greased or parchment-lined loaf pan.
- Cover the pan with aluminum foil. Place the loaf pan into a larger baking dish and pour hot water halfway up the sides to create a water bath. Bake for 1 1/2 to 2 hours, or until the pâté is firm.
- Let cool slightly before unmolding. Refrigerate for a few hours before serving for an even firmer texture.
✨ Delicious served with crackers, a crisp salad or Maison Orphée mustard.