Roasted pumpkin vegan pâté is the perfect autumn appetizer. Its smooth, creamy texture and mild yet aromatic flavor make it ideal for spreading on toast or serving as a dip. This simple, plant-based recipe is made with natural ingredients and is both nourishing and delicious.
For this recipe, we use Ecomil cashew cuisine cream, which adds a velvety texture and a well-balanced taste. Cashews are a great source of healthy fats and fiber, helping to support the immune system while enhancing the creaminess of this pâté.
Why make roasted pumpkin pâté at home?
Making roasted pumpkin vegan pâté at home allows you to control the ingredients and avoid unnecessary additives. Roasted pumpkin provides natural sweetness, while white beans add body and plant-based protein, resulting in a satisfying and wholesome spread.
It’s perfect as an appetizer, part of a snack board, or even as a flavorful sandwich filling.
Ingredients for roasted pumpkin pâté
- 150 g roasted pumpkin
- 1/3 cup white beans
- 1 teaspoon Himalayan pink salt
- 1 teaspoon ground turmeric
- A pinch of black pepper
- Oregano to taste
- 1/3 cup Ecomil cashew cuisine cream
Step-by-step preparation
Cut the pumpkin into small cubes, season with a pinch of salt and a drizzle of olive oil, and roast in the air fryer until tender and lightly golden. Let it cool.
Place all ingredients in a blender or food processor and blend for about three minutes until smooth and creamy.
Refrigerate the pâté for at least one hour to allow it to set and develop flavor. Before serving, drizzle with extra virgin olive oil and add your favorite toppings such as hemp seeds or sesame seeds.
The result is a roasted pumpkin vegan pâté that’s rich in flavor and perfect for autumn snacks and gatherings.
Recipe and photography by @lastartasdebibi. Don’t forget to share your creations with us at @ecomiloficial and let us know what you think. Enjoy!