This Vegan Paté, made with lentils and walnuts, is rich and savory tasting, but entirely plant-based. The smooth and thick texture, truffle and chive flavors come together for a spreadable appetizer to add to a grazing board or it can be served with crackers for any occasion.

the pate in a ceramic crock set on a white table with grapes, crostini, pickled onions and a glass of red wine

Why You’ll Love This Recipe For Vegan Walnut Lentil Pate

If you’ve adopted a plant-based diet and want to serve a festive appetizer that everyone can enjoy, this Vegan Pate should be top on your list. It is perfect for a holiday meal, a Thanksgiving hors-d’oeuvre or for a New Year’s eve celebration.

Even if you are a meat-eater, but are just looking to incorporate more meat-free recipes and flexitarian meals into your diet then this meatless pate is going to satisfy your craving for rich and “meaty” pate.

This creamy Country Style Paté is made with lentils and walnuts with seasonings and irresistible truffle flavor. It is pureed until creamy and thick and mimics spreadable liver paté amazingly well.

Ingredients For This Recipe

Complete instructions and measurements are included in the recipe card at the bottom of this post.

  • Garlic, Salt and Pepper: You’ll need a clove of fresh garlic chopped and mashed with kosher salt for the base flavoring.
  • Lentils: Where most meat-based paté recipes are made with liver or pork, this vegan pate is made with lentils instead. I use canned lentils to make paté. Even though it takes about 20 minutes to cook lentils from dried, the texture of the canned lentils is much better for making paté. The outer skin of the canned lentils is softer (while the insides remain starchy and not watery) and the skins dissolves into a smooth paste when it’s puréed.
  • Walnuts: The meaty and thick texture (reminiscent of chicken liver paté) comes from walnuts. Toast and cool the walnuts before you add them to the food processor to make them more flavorful.
  • Truffle Oil: Highly recommended because it adds so much flavor! Extra-virgin olive oil can be substituted or hazelnut oil, which is one of my favorite vegan fats because of its buttery flavor.
  • Vinegar: Sherry vinegars balances the earthy walnuts and adds a woodsy note. Sub in red wine vinegar if you don’t have it. Do not use balsamic or cider vinegar as they will add additional flavors that will pose a distraction.
  • Chives: You’ll want to use some of the chives to top off the pate to make it pretty!

Step-By-Step Photos and Instructions

Make a paste with the garlic and salt

Step 1: Make Garlic and Salt Paste and Toast Walnuts

Make a paste with the garlic and salt so that the garlic dissolves into the puree evenly. To make it, do the following:

  • Press the garlic with the side of the knife and the palm of your hand into the cutting board to crush the garlic clove. This will make it easier to remove the skin.
  • Chop the garlic.
  • Sprinkle with half of the salt and then use the side of the knife to mash the garlic and salt together to make a paste.

You’ll also want to toast your walnuts before adding them to the puree. Toasting nuts makes them more flavorful and that way you can use less of them. It brings out their nuttiness. *Let them cool a bit before adding them to the food processor.

Step 2: Puree Pate In A Food Processor

  • Set up your food processor with a steel blade attachment.
  • Add the garlic paste.
  • Add the drained canned lentils, nuts, 1 tablespoon of the chives, truffle oil, sherry, the remaining salt and pepper.
  • Cover the food processor and turn on the motor. Let the mixture puree until it looks smooth.
  • Open the lid and scrapes the sides of the food processor bowl. (This is key to getting the best creamy texture that’s really like liver pate!)
  • Puree again to make it ultra-creamy.

Step 3: Decant, Chill and Serve

a white crock with vegan pate with a little oil and chives on top, crostini on the side
  • Serving Dish: Transfer the paté to a small crock and smooth the top.
  • Garnish: Sprinkle with chives and pepper. Drizzle on additional truffle oil if you like.
  • Top With Vegan Butter: For a traditional presentation, melt vegan butter (I like Earth Balance) and pour over the top.
  • Refrigerate the paté for several hours to firm up the texture.

What To Serve With Vegan Paté

We love using this pate as the centerpiece for a Vegan Charcuterie Board. Classic accompaniments to traditional pate also go well with this Vegan Pate. Here are some ideas:

  • Pickled Onions: My version is sweetened with maple syrup!
  • Cornichons: they’re very sour, little, tiny pickles.
  • Whole Grain Mustard: The texture of whole grain is a nice detail and it’s less spicy than Dijon.
  • Caper Berries: These always look great and add a briney balance to the richness of the pate.
  • Fruit: I like grapes or dried apricots.
  • Crostini: Simply brush olive oil over slices of baguette, and bake until they are crispy and golden brown.
  • Crackers: Serve a variety, and don’t forget gluten-free crackers for folks who don’t eat gluten.
  • Spiced Nuts: these Chocolate Chili Spiced Nuts are vegan too and have a spicy kick!
  • Canapé: You could pipe dabs of this paté into wonton cups or onto melba toasts and garnish with pickled onions, cracked pepper and chives.
the pate in a ceramic crock set on a white table with grapes, crostini, pickled onions and a glass of red wine

Katie’s Recipe Tips

Can this be frozen?

No, this doesn’t freeze well. The texture will become a little crumbly and watery.

Is it gluten-free?

This is a gluten-free recipe and can be served with gluten-free crackers and accompaniments.

Can you make this without nuts?

You can use sunflower seeds or pumpkin seeds instead of walnuts for a similar effect.

How long does it last?

You can keep this in the fridge up to 2 days. It is best to garnish just before serving. If using melted vegan butter instead of oil on top, you can add that on prior to refrigerating but try to keep the plastic wrap from touching the surface of the butter.

Variations To Try

  • Use pecans instead of walnuts for a slightly different taste
  • Add 1 cup sauteed mushrooms for meaty flavor
  • Add 1 tablespoon soy sauce or Braggs Liquid Aminos for umami flavor
  • Add 1/4 teaspoon chopped fresh rosemary to the puree

More Vegan Appetizers

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the pate in a ceramic crock set on a white table with grapes, crostini, pickled onions and a glass of red wine

Vegan Walnut Paté Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Diet: Vegan


This plant based walnut lentil Vegan Paté is a rich country-style paté made with lentils and walnuts with a touch of truffle oil.


Units Scale
  • 1 small clove garlic
  • 1 teaspoon kosher salt
  • 1 1/2 cups canned drained lentils, one 15-ounce can
  • 1 cup toasted walnuts
  • 1 tablespoon chopped chives, plus more for garnish
  • 2 teaspoons truffle oil
  • 1 teaspoon sherry vinegar
  • Freshly ground pepper, to taste


  1. Mince garlic. Sprinkle with ½ teaspoon salt and mash into a paste with the side of a chefs knife. Transfer the paste to a food processor.
  2. Food Processor: Add lentils, walnuts, 1 tablespoon chives, truffle oil, vinegar, the remaining salt and pepper to taste. Cover and process to combine.
  3. Transfer the paté to a small bowl or crock, and smooth the surface. Refrigerate up to two days. Serve sprinkled with chives and more pepper.


To make in advance: press plastic wrap down to surface of the pate and refrigerate up to two days in advance. Garnish with chives, pepper and oil before serving. 

Substitute For Walnuts: Pecans are a good alternative to the walnuts. 

  • Prep Time: 15 minutes
  • Category: appetizer
  • Method: Food Processor
  • Cuisine: French


  • Serving Size: 2 tablespoons
  • Calories: 135
  • Sugar: 0 g
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 2 g
  • Protein: 5 g