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This cruelty-free vegan “foie gras” is SO buttery, creamy, and surprisingly close to the real one! It is prepared from raw cashews and infused with aromatics like miso, nutritional yeast, tahini, and truffle oil. Even meat-eaters are amazed by how good this vegan foie gras tastes!
📔 Introduction
I’m SO EXCITED to share this recipe with you guys! I present you with the most astonishing vegan foie gras, taste and texture-wise.
Making foie gras vegan is quite a challenge. The real one has a silky and soft texture with a buttery and subtle taste. This vegan foie gras has that rich and creamy texture that melts in your mouth, just like real foie gras.
This recipe is the result of over ten trials, testing with tofu, flavorings, herbs, agar-agar, mushrooms, chestnuts, and many other ingredients until achieving what I believe is the most accurate vegan foie gras.
⭐️ Why You Should Try It
- Incredibly close to the real one. The combination of cashews, cocoa butter, and coconut oil creates a buttery and velvety smooth texture that literally melts in your mouth! You will be amazed by how close this plant-based version tastes compared to the real thing.
- Perfect for the holidays. Served on toast, this vegan foie gras makes a wonderful appetizer that will become the star of your holiday table.
- A reader’s favorite. Over the years, this recipe has been one of our top-rated recipes during the holidays. Vitki, a reader, said: ★★★★★ “I’m a meat-eater, and I use Foie Gras sometimes, knowing the texture and taste very well. So, I can compare this recipe with the real thing. It is amazingly identical!”
📘 What is Foie Gras
Foie gras is a popular French delicacy made of duck liver. It is often served during the Christmas holidays as an appetizer.
I’m not going to go into details. You know how foie gras is made. The ducks are force-fed with a metal tube inserted into their mouths. If you have never seen how the ducks are treated, quickly search on Google images. I guarantee you will feel disgusted or might even shed a tear. I did eat foie gras in the past, and I liked it but was unaware (or maybe didn’t want to know) of what was happening.
Thankfully, this “foie gras” is completely vegan and made from plant-based ingredients!
🌿 Ingredient Notes
Here are the ingredients you will need to make vegan foie gras:
- Raw cashews – They make the base of the foie gras. You must use raw cashews, not the roasted ones.
- Cocoa butter – Cocoa butter creates a buttery mouthfeel and helps the foie gras firm up once chilled. Ensure you are using deodorized cocoa butter. Otherwise, it will alter the flavor of the foie gras.
- Coconut oil – Just like cocoa butter, use refined deodorized coconut oil. Combining cocoa butter and coconut oil is essential for a firm yet spreadable consistency.
- White miso – For umami and saltiness. Use sweet white miso, not the brown kind. It should have a very light brown, almost yellow color. If your miso is darker, use half the amount and reduce the salt. Using a strong miso will make the foie gras too salty and cover the flavor of all the other ingredients.
- Nutritional yeast – Again, for umami and extra flavor.
- Cognac – Since cognac is used in the authentic recipe, we also use it here to add fruity notes. You can use port wine or Armagnac if you don’t have cognac.
- Tahini – Tahini adds a mildly nutty and earthy flavor.
- Truffle oil – It’s hard to describe the taste of truffle oil, but once again, it is used as an aromatic.
- Shiitake powder – Ground shiitakes add depth and an earthy aroma. You can learn how to make mushroom powder here. If you do not have shiitake powder, omit it.
- Black pepper – For a hint of spiciness.
🥣 How to Make Vegan Foie Gras
- Soak the cashews. Start by soaking raw cashews overnight in cold water. This will help soften them.
- Transfer to a high-speed blender. Drain the cashews and transfer them to a blender.
- Add the remaining ingredients. Add the water, white miso, cognac, nutritional yeast, tahini, shiitake powder, and truffle oil to the blender.
- Melt the cocoa butter and coconut oil. Heat the cocoa butter and coconut oil over low-medium heat until melted. Be careful not to overheat them. They should be melted but not hot. Pour the melted cocoa butter and coconut oil into the blender.
- Blend until smooth. Next, blend the cashews with all the other ingredients until completely smooth.
- Transfer to a mold. Once your mixture is smooth, transfer it to a springform pan lined with parchment paper.
- Chill. Transfer to the refrigerator and let it rest for at least 24 hours. The mixture will firm up as it cools.
Which type of mold should I use?
If you want foie gras in a log shape, I recommend stacking three 2.75-inch cake rings.. You can also make it easier and simply transfer the mixture to small glass jars.
📔 Tips
- Do not omit any ingredient. Except for the shiitake powder, I do not recommend omitting or substituting any ingredient.
- Adjust the consistency. If you live in a hot country, you might want to replace the coconut oil with more cocoa butter. This will help the foie gras stay firmer and prevent it from melting too quickly.
- Adjust the saltiness. Depending on the brand of miso and type of miso used, you might have to adjust the amount of salt. Start by blending all the ingredients together and give it a taste before adding more salt.
- Give it a pink hue. Add one teaspoon of tomato paste if your foie gras appears too pale or yellow. It will give your foie gras a subtle pink color without altering the flavor.
- Serve it chilled. Just like real foie gras, this one will soften if you let it sit too long at room temperature. I recommend removing it from the fridge about 5 minutes before serving for an optimal texture.
📙 Variations
- Give it a more authentic appearance. To make it look even more authentic, you can recreate the yellow grease usually present on the outside of real foie gras. To do so, melt a tablespoon of coconut oil and add a pinch of turmeric for color. You can then pour it on top of the foie gras and chill until firm. Please note that it’s completely optional and has absolutely no impact on the taste. It just makes it look more like real foie gras (perfect to trick your guests!).
- Add spices. You can infuse the foie gras with 1/4 teaspoon of five-spice powder for a hint of anis and cinnamon.
- Add dried fruits. For a combination of sweet and savory flavors, stir in chopped dried figs, raisins, or dates.
🥖 What to Serve It With
You can serve this vegan foie gras on small toasts, with a rustic baguette, or with sandwich bread. It’s best served as an appetizer but can also be used as a base to make other recipes!
❄️ Storing and Freezing
- To store: You can keep this vegan foie gras in the refrigerator for up to 5 days, although it will taste best the first three days.
- To freeze: Once the foie gras has chilled in the refrigerator for at least 24 hours, wrap it in cling film and freeze for up to 3 months. Thaw overnight in the refrigerator.
💬 FAQ
While I personally would not recommend it, some readers had success replacing the cocoa butter with coconut oil. You have to be aware that if using only coconut oil, the foie gras will be much softer at room temperature.
Unfortunately, no. Cognac brings a ton of flavor to this foie gras. Do not worry; considering the low amount used, it is perfectly safe to serve to kids!
If you want to shape it into a log, I recommend using 3 stacked cake rings.
If you are looking for a vegan foie gras recipe, look no further! This is the best recipe you can find! A wonderful dish to place on your table on Christmas Eve!
🇫🇷 More French-Inspired Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Disclaimer: This recipe was posted originally in 2016 and updated in November 2023. This is the original recipe. Unfortunately, it has been copied times and times again by other bloggers as well as companies trying to sell the product. Please credit Full of Plants if you make this recipe. It helps us a lot!
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The Best Vegan Foie Gras
Equipment
Ingredients
- 2 cups raw cashews
- 1/4 cup deodorized cocoa butter melted
- 1/4 cup deodorized coconut oil melted
- 2 tbsp water
- 3 tbsp sweet white miso
- 2 tbsp and 1/2 tsp cognac
- 2 tbsp nutritional yeast
- 2 tbsp tahini
- 1 tsp truffle oil
- 1/2 tsp shiitake powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper or white pepper if you prefer
Yellow fat (optional)
- 3 tbsp refined coconut oil
- 1/8 tsp turmeric
Instructions
- Soak the cashews overnight or bring a large pot of water to a boil, pour over the cashews in a bowl, and let sit for 3 hours. Drain and rinse the cashews.
- To make the shiitake powder: Grind 3 dried shiitake mushrooms in a small grinder or food processor until you get a very fine powder. Set aside 1/2 tsp powder and keep the leftover in an airtight container for other uses.
- Add the cashews to the bowl of a blender with the water, white miso, cognac, nutritional yeast, tahini, shiitake powder, and truffle oil.
- Melt the cocoa butter in a small saucepan and measure 1/4 cup of melted cocoa butter and add them to the blender. Do the same for the coconut oil.
- Add the salt and pepper and blend until completely smooth, scraping down the sides from time to time. The mixture will be very thick, if you don't have a powerful blender, use a food processor.
- Stack two 3-inch (2.75-inch tall) cake rind molds and line them with parchment paper (sides and bottom). Pour the mixture into the molds and flatten the top. Alternatively, you can use any pan you have on hand: round, rectangular, etc. Smooth the top using a knife and cover it with plastic film.
- Place in the refrigerator for at least one day, it will become much firmer and the flavors will have time to merge.
- For the yellow fat (optional): Melt the refined coconut oil and turmeric over low heat and mix well. Let sit at room temperature until the coconut oil becomes spreadable again. Using your fingers, spread some colored coconut oil around the foie gras to make it look like yellow fat.
- Serve cold and spread on toasted bread, crackers, etc. This vegan foie gras pairs well with sweet white wines.
Video
Notes
- You must absolutely use deodorized cocoa butter, otherwise, the cocoa butter taste will cover the main flavors.
- The miso is important in this recipe, use white miso (with a pale yellow color), if your miso is darker use half the amount and reduce the salt. Using a strong miso will make the foie gras too salty and cover the taste of all the other ingredients.
- This foie gras has the same texture as the real one, which means it will soften at room temperature.
- For a slightly more reddish color: add 1 tsp of tomato paste. It won’t affect the flavor.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Bonjour, pour plus de précisions pour cette recette, pouvez vous me dire la grandeur de votre tasse svp (250 ml ?) ? car en France elles peuvent être du simple au double
Merci pour le partage de vos recettes.
Bonne journée
Bonjour,
Vous pouvez tout simplement aller sur la page en Français de cette recette qui se trouve ici: https://fullofplants.com/le-meilleur-foie-gras-vegan/
Bonne journée à vous également !
Hi,
Is that link the correct cocoa butter? It just says refined but not deodorized. Looking forward to making this as soon as I can identify the right items
Hi Nicole,
Unfortunately products regularly change on Amazon. It also depends from which country you are browsing, so I cannot say for sure this is the correct one. Search for deodorized cocoa powder or use the brand Cacao Barry and you should be good!
Hi, I definitely want to make this. It looks and sounds delicious! The reviews for the Amazon cocoa butter, you linked, say that it is strongly scented and not deodorized though. (The description does say “deodorized”) What cacao butter brand are you using now? Thanks
Hi Katherine,
I am using a brand called “Cacao Barry”, which sells deodorized cocoa butter in small chips.
I would recommend trying to look for deodorized cocoa butter on chocolate making websites maybe.
Hi. Can I use vegan butter instead of the coca butter?
I’m afraid it will change both the texture and flavor.
I tried it. It’s a tasty recipe. Thank you for sharing.
Thanks for your feedback Emy!
This looks so good Thomas! I can’t find deoderised Cocoa butter anywhere (Im in france but have looked online), can you recommend somewhere or a brand I can search for please?
ciao, vorrei fare questa ricetta che mi sembra super, ho però problemi con l’unità di misura in tazze, potesti per cortesia dirmi le quantità in grammi? grazie!
Hi,
The recipe has both cups and gram measurements.
Can I replace the truffle oil with truffle salt and leave out the sea salt? When I made this the truffle oil ruined it, it was too strong.
I think that should work! I guess it all depends on the brand of truffle oil, some may contain more flavorings than others.
I have to say, this recipe is BRILLIANT! The first time I made it for a Vegan Baby Shower, everyone absolutely loved it. I haven’t made it in years and made it again today, and my gosh.. the flavour and texture are heavenly!! Thank you SO very much for this brilliant recipe. I can hardly wait to make future batches for my friends.
Thank you so much, Stefanie! ^^
Okay, whether you think of it as a substitute or a thing of its own, this is just more-ish, flat out wonderful. I used Porcini instead of Shitaki and it was wonderful.
Thanks for your feedback David!
What a great find this recipe! I made it a few days ago and was amazed with both the flavor and texture. Many thanks Thomas for sharing this recipe with us. And what a great find your blog for trying veganized French dishes (but not only).
Glad you liked this vegan foie gras Natalia!
Thanks for your feedback 🙂
Heya! Thank you for the recipe. I don’t have cocoa butter at home nor a suitable mold to shape the log, and I’m looking to give some as gifts. I think I also might have eaten more often terrine de foie gras as a kid, rather than actual foie gras, and I think something that would be somehow spreadable is what I’m after. Would subbing the cocoa butter for coconut oil make it spreadable enough or would you recommend other changes to the recipe to get the right texture? TIA!
A small terrine jar works well too!
This foie gras already has a very spreadable texture (just like the real one). If using only coconut oil, your foie gras will be softer and will have a different mouthfeel. It should still be delicious though!
Me too, I don’t like the way foie gras is prepared.
So I liked very much your recipe.
Thank you for sharing Thomas.
Have a nice day!
Thanks for your feedback Emy 🙂
Greetings from Australia, Thomas. I made your vegan foie gras recipe yesterday. A few months ago I have tried the real FG and I must say you nailed it!!! I fully ditto your comment “This vegan foie gras has that rich and creamy texture that melts in your mouth just like real foie gras.” And I shall continue making/eating plant based FG! 🙂
Thank you for sharing such a delicious recipe.
May I add this question: Can the FG be frozen?
Yes! It can be frozen and will keep for a few months in the freezer. Then, simply thaw overnight in the refrigerator.
Hi Jutta! Thanks so much for your feedback, I’m really happy to hear you enjoyed this recipe 🙂
Thanks for this intriguing recipe! I seem to have difficulty sourcing deodorized cocoa butter. I’m wondering if one can replace it with a plant-based butter substitute like Earth Balance? It’s probably saltier than the cocoa butter, so might need to reduce salt elsewhere?
To be honest, I have never tried using plant-based butter for this recipe. I think it would alter the texture and the flavor.
If one doesnt have the time to soak the cashews overnight will the ‘boiling’ method affect the texture?
Never mind…I see now (:
I am so excited to try this recipe!!!! I want to make it next week for family. I started my search today for the infamous cacao butter and I now know why the Amazon link to any was removed from here. It’s all sooooo confusing….is it culinary or is it for cosmetic use…is it truly deodorize/ refined….do I trust the seller or the reviewers?????????? AND I cannot find Cacao Barry even online to order and have it sent to Oregon, USA….uggggh…. I saw a suggestion from a commentor (and I read every one of them!!!!) who gave the link to where I could purchase it in Oregon BUT they are out of stock and not responding… I even called chocolatiers in my area, but none have refined….has anyone ordered successfully from Amazon? Is there a brand that can be trusted?
Ooops. I was clicking on the link above the recipe for Cacao Butter which doesnt exist…has anyone tried the one from Amazon suggested in the recipe???
Ah, no worries! 🙂
I’m not sure what you mean, the Amazon link is still there and redirecting to a cacao butter that is good for food. You can also check out this one.
.
I know, I was clicking on the highlighted link that says Cacao Butter above the recipe itself. When I clicked on it I got “Not found, error 404″…so sorry for the confusion and thank you so much for your time and attention!!! I ordered everything and CANT WAIT to try this recipe. I know it will surprise my family, none of course are vegans!
Hi again
Ive been looking for deodorised and can not find it. The ones on this link are natural so I am guessing my raw, natural one is OK even though it isn’t deodorised (can not find deodorised cacoa butter anywhere).
Thanks!
Hi Desri,
As explained in the post, you must absolutely use deodorized cocoa butter, otherwise the flavor of cocoa will be too strong. I also live in France and have no trouble finding it. Simply look for “beurre de cacao barry” or “beurre de cacao desodorisé” and you will find it easily 🙂
May I recommend adding a touch of ground mace to the recipe? I fine it sometimes adds the metallic taste found in liver. Not much, maybe 1/4 teaspoon.
Did you make the recipe with mace, if so how did it taste?
Hello, Thomas – first thank you so much for your blog, it’s invaluable in my kitchen! I’ve never eaten the ‘real’ thing but I made this and it is Gorgeous!! I always have dried shitake in stock and had some in soak for your mushroom gravy – also a winner – when I decided to make this, I used water from the soaking instead of powdered mushroom and I also substituted olive oil for truffle oil. The results blew me away – I’m loving FG for breakfast. So decadent! Please keep up your great work
I wish you all your followers Peace and Joy for 2022
Hello Karen,
You’re welcome! Glad you liked the foie gras 🙂 Having it for breakfast is not very common, but why not! 😀
Soooo good!!
I did half the recipe and it was amazing, greetings from Spain, thanks!!.
Glad you liked it Ana! Thanks for your feedback and rating 🙂
Hi there, Thank you so much for sharing this recipe. Would you happen to know of a good substitute for the coconut oil?
Hi Krystal,
You could simply use an extra 2-3 tablespoons of cocoa butter.
How much cognac should I add? The recipe doesn’t specify. Excited to try 🙂
2 tbsp and 1/2 tsp (increase to 3 tbsp for extra flavor), as stated in the recipe.
Hi, I tried the recipe without paying attention to the deodorized cocoa butter, it’s definitely important 🙂 now I want to try it again, with deodorized one, as the recipe seems just perfect. You linked to cocoa butter, from Terrasoul, but they explicitely say it’s non-deodorized on their website: https://www.terrasoul.com/products/cacao-butter “Sourced from the lush soils of South America, our cold-pressed, non-deodorized cacao butter is the pure, pressed oil of ground cacao beans”. Do you have any other options ? thanks!
Depending on where you live you might have to do your own research. Personally I use the cacao butter from Cacao Barry. I would recommend checking stores or websites where they sell chocolate making ingredients.
Bonjour Thomas,
Je viens tout juste de terminer la recette et bien que je n’ai pas pu me retenir de goûter, c’était incroyablement bon. Il est maintenant au frigo et j’ai seulement hâte à demain pour en déguster toutes les saveurs.
Un vrai succès
Bonjour Pierre,
Merci pour ton retour 😉
Bonjour Thomas! Merci pour la recette. I made this for Christmas Eve and it is absolutely lovely ! I’m in the States and searched everywhere for deodorized cocoa butter to no avail. I didn’t have time to order it, so I took your suggestion to replace it with more of the coconut oil. It worked beautifully ! It wasn’t too soft, in fact, the longer it was out of the fridge, the better the texture became. Great suggestion !
Awesome!! Thanks so much for your feedback Gina 😉
OH MY!! This is the bomb of vegan foie-gras, I don’t know how you managed to recreate the recipe so closely, it’s incredible! I’m going to be making this so many times!
THANK YOU and keep up the awesome recipes!
So glad you enjoyed the vegan foie gras Audrey! Thanks for your rating 😉
Hi, like other people, I cannot find deodorized cacao butter – except I did find Barry’s at $80 for 3kg (plus shipping), which is more than I need… could you suggest a few substitutes for people who do not have access to this product, or live in countries which only supply Barry’s in huge quantities? Would Coconut oil work well enough, if I read it correctly in the comments? I accidentally bought cacao butter (Navitas) and it does not say anything about de-odorizing, I assume by default it is not deodorized.
Thank you!
Hi Barbara,
You can use refined coconut oil, but the foie gras will be a bit softer, especially at room temperature. There isn’t really a substitute for cacao butter as it’s an oil that melts at 90°F while coconut oil melts at 78°F. The only other oil that melts at about the same temperature as cacao butter is palm oil, which is not really environment-friendly.
It’s very easy to tell if cacao butter is deodorized, it won’t smell anything.
Thank you so much for this recipe Thomas! It tastes so good. I’ll be making it again for Christmas and bring it for the family dinner. 🙂
Thanks for your rating Nis! Glad you liked the recipe 🙂
Uncanny recipe ! Didn’t believe it before I did a test batch. You are a gastronomic genius !
Thanks Harry!
This recipe is one of my many favorite recipes.
I am a reader of yours and I follow your recipes every day
And to be honest you make a lot of great recipes.
Thank you so much Allie! 🙂