I’m SO EXCITED to share this recipe with you guys! I present you 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 10 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.
I’m not going to go into details, you know how foie gras is made, the ducks are force-fed with a metal tube that is inserted into their mouths and then killed. If you have never seen how the ducks are treated, make a quick search on Google images, I guarantee you will feel disgusted or might even shed a tear. It really pisses me off that some people have no problem inflicting such treatment to animals. I did eat foie gras in the past, and I really liked it but I was not aware (or maybe didn’t want to know) of what was really going on.
It’s crazy how much advertisement there is for foie gras on TV, papers and radio in France during the Christmas holidays. I have to admit I feel sad to live in a country that is proud of doing this.
Thankfully, this “foie gras” is completely vegan, made from plant-based ingredients. The base for this recipe are cashews.
Once you cashews have soaked for a few hours, you blend them with all the other ingredients until completely smooth, fill a springform pan and let it harden in the fridge for at least 24H. Cocoa butter and refined coconut oil are essential to create that melt-in-your-mouth texture, while the other ingredients combined together recreate the famous taste of foie gras.
To make it look even more authentic you can recreated the yellow grease on the outside, it’s a mix of refined coconut oil with turmeric for the color. It’s completely optional and has absolutely no impact on the taste, it just make it look more like real foie gras. I didn’t do it on the one on the photos.
If you are looking for a vegan foie gras recipe, look no further! This is the best recipe you will find! This vegan foie gras will definitely be on our table on Christmas eve!
Let me know in the comments if you try this recipe and if you liked it!
- 2 cups raw cashews
- 1/4 cup deodorized cocoa butter, melted
- 1/4 cup refined coconut oil, melted
- 2 tbsp water
- 3 tbsp 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
- 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 a 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 mesure 1/4 cup of melted cocoa butter, 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.
- Line two 3-inch round pans (I used two cookie cutter rounds stacked) with parchment paper (sides and bottom) and divide the mixture into the pans. Press firmly. Alternatively, you can use any pan you have on hand: round, rectangular, etc. Smooth the top using a knife and cover with plastic film.
- Place in the refrigerator for at least one day, it will become a lot more 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.
You must absolutely use a 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, this means it will soften at room temperature.
No nutritional information for the foie gras, just enjoy!