Zucchini Pate – Sharon Palmer, The Plant Powered Dietitian



You may create probably the most lovely, scrumptious vegan pate recipe solely out of crops! And this recipe for Zucchini Pate can encourage you with its creamy, earthy texture and taste. It’s the right dish for events or appetizers programs. Serve this plant-based pâté with crackers, toasted baguette, veggies, and olives in your appetizer board. You too can serve it as an accompaniment with veggie patties or loaves. Simply sauté the shredded zucchini, eggplant, and onion with some seasonings, and blend with a contemporary cashew cream. Spoon this Zucchini Pate into your favourite dish and serve heat, room temperature, or chilled. It’s additionally a scrumptious hostess reward served in a mason jar with a bow!

What’s pate?

Pâté (pronounced pa-tay) is a French dish which is principally a terrine of creamy floor meats (corresponding to organ meats, beef, poultry) and greens that are baked right into a mould. It’s then served with bread. With the intention to observe the traditional custom, I prefer to make vegan pates out of savory plant-based substances, corresponding to eggplant, zucchini, nuts, herbs, and spices, to serve at events. Try my Eggplant Pecan Pâté right here, which provides a unique tackle vegan pâté recipes.



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Zucchini Pate

  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:

  • Yield:
    8 servings 1x

  • Weight loss program:


Create a beautiful, scrumptious, wholesome vegan pate with this simple recipe for Zucchini Pate, which is predicated on zucchini, eggplant, onions, and cashew cream.

Cashew Cream*

  • ½ cup cashews
  • 1 cup boiling water 
  • 1 clove garlic
  • 1/4 cup plant-based milk, plain, unsweetened
  • 1 tablespoon lemon juice
  • Pinch salt and white pepper

Sautéed Greens:


  • 2 tablespoons contemporary basil leaves, chopped
  • ¼ cup chopped cherry tomatoes 


  1. Place cashews in a small dish, cowl with boiling water, and soak for quarter-hour. Drain water, and add cashews to a small blender, together with garlic, plant-based milk, lemon juice, salt and pepper. Mix till clean and creamy (about 3 minutes). 
  2. In the meantime, warmth olive oil in a skillet over medium warmth and sauté (stirring continuously) the shredded zucchini, eggplant, onion, and garlic for five minutes. Add lemon juice, salt, and pepper and proceed sautéing, stirring continuously, till greens are tender (about 5 minutes). 
  3. Take away from warmth and stir within the cashew cream till clean. 
  4. Switch the zucchini pate to a ramekin or serving dish (about 2 cup dimension). Garnish with basil and cherry tomatoes.
  5. Serve with crackers, bread, or greens. Makes 8 servings (about 1/4 cup every). 


*try this information on make cashew cream right here.

  • Prep Time: half-hour
  • Prepare dinner Time: 10 minutes
  • Class: Dips
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 123
  • Sugar: 4 g
  • Sodium: 72 mg
  • Fats: 9 g
  • Saturated Fats: 1 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 4 g

Key phrases: pate, what’s pate, vegan pate

Try these different vegan dips:

“Cheddar” Cashew Cheese
Tomato Pesto Hummus
Almond Sage Cranberry Crema

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