This incredible vegan foie gras is the perfect recipe to make this holiday season!
It’s incredibly delicious, easy to make and it tastes like the real thing! Bonus? It all comes together in a food processor!
I had my fair share testing vegan foie gras recipes but most of the time they were more like an earthy mushroom spread than foie gras. Which was good but disappointing!
Foie gras has a really specific melt-in-your-mouth texture and a unique taste. After a few tests and fails, I can safely say that this recipe is the closest to the real taste and texture! Both taste and texture are mind-blowing! You can’t even suspect it’s vegan.
How to make this vegan foie gras perfectly:
The base of this recipe is made with raw cashews and coconut oil, which give the foie gras its rich and silky soft texture.
Next comes white miso, tahini, shiitake powder, nutritional yeast, soy sauce, and Worcestershire sauce. These key ingredients will elevate the taste to the next level.
Once all your ingredients are combined in a food processor, pop in the fridge overnight and wait to be mind blown!
Why you’ll love this vegan foie gras:
It’s smooth and rich yet healthier than the traditional one. Taste-wise, it’s earthy, full of umami flavors and incredibly delicious.
This vegan foie gras makes the perfect appetizer for your Christmas dinner or your next fancy dinner! It will please everyone, it’s vegan, gluten-free and raw!
My favorite way to enjoy it is with fig jam over crackers! If you love foie gras, believe me, it’s the best appetizer ever!!!
What you might need to make this recipe:
- 2 cup raw cashews
- 1/2 cup refined coconut oil ( IMPORTANT, use odorless type)
- 6 tbsp hot water
- 3 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 2 tsp dried shiitake mushroom powder
- 1 tsp light soy sauce
- 1 tsp vegan worcestershire sauce
- pinch of sea salt
- pinch of pepper
Place your raw cashews in a bowl and cover with water. Let them soak for at least 2 hours.
In a food processor, place dried shiitake mushroom and pulse until it becomes a fine powder. Measure 2 teaspoons of shiitake powder and set aside the rest in a jar. Melt your coconut oil in the microwave or over the stovetop, and measure 1/2 cup.
Drain your cashews and place them in your food processor, along with coconut oil, hot water, white miso, tahini, nutritional yeast, light soy sauce, worcestershire sauce, shiitake powder, salt, and pepper.
Blend for about 5 to 10 minutes, scraping the side with a spatula every now and then to ensure that everything is mixed. Once ready, you should have a smooth and thick paste.
Taste test for seasonings, add more salt or pepper if needed.
To make the foie gras log: place a long piece of plastic wrap over a small rectangular baking dish. Make sure to cover the entire surface of the dish with the plastic wrap. Transfer the mixture into the dish using a spatula.
Carefully, bring each side of the plastic to each other and overlap. Twist both ends and make sure your mixture is secure inside the plastic wrap. Add another layer of plastic wrap and place your log on a board, roll the log holding both ends with your fingers until you get a uniform shape. Place in the fridge overnight, to set and for the flavors to develop.
You can also, transfer the foie gras to any mold you like. I highly suggest using silicone molds to ensure an easy unmolding.
- Serve chilled with toasts, fig jam and raspberry chia jam.
- Vegan foie gras can be kept in the fridge for up to 1 week.
- Recipe inspired by Full of plants - The best vegan foie gras.
If you try this recipe and liked it, please consider rating it with the star rating system & leave a comment down below.
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