Faux Foie Gras
This veganized version is silky smooth and loaded with umami making it a perfect appetizer for the holidays, parties and special meals!
Equipment
- Blender or food processor
Ingredients
Paté Base
- 1.5 cups soaked cashews
- 1/2 cup cooked white beans
- 1/2 cup French or brown lentils
- 1 cup chopped onion or shallots
- 2 garlic cloves
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp white miso paste
- 2 tbsp white wine vinegar
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1-2 tbsp dried sage
Faux goose fat
- 2 tbsp coconut oil
- 1 tbsp vegan butter
- 1/2 tsp turmeric powder
- pinch salt
Instructions
Make the paté
- Soak 1.5 cup of raw cashews in boiling water for 5 minutes.
- While the cashews are softening, peel and chop a medium onion or a few shallots.
- Peel and chop 2 cloves of garlic.
- Heat up 2 tbsp of avocado oil, add the chopped onion and garlic.
- Drizzle the balsamic vinegar and soy sauce, stir until it is absorbed. Remove from the stove and put into the blender.
- In a small bowl, add the white miso paste, white wine vinegar, tahini, fresh lemon juice and stir to blend everything. Add to the blender.
- Drain the cashews and add to the blender.
- Process until smooth. Use the plunger or a spatula to push the mix down if needed.
- Taste and season as needed.
Make the fat layer
- Heat up 2 tbsp of coconut oil, 1 tbsp vegan butter, 1/2 tsp of turmeric powder and pinch of salt just until the coconut oil has liquified.
- Spoon the paté in a clean glass jar.
- Pour a layer of the liquid fat on top. Cover and refrigerate for 3-4 hours or overnight.
- Toast slices of French bread and spread some of the faux fois gras. Top with a slice of gherkin.