The Best Vegan Foie Gras - Full of Plants (2024)

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📔 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 silkyand soft texture with a buttery and subtle taste. This vegan foie gras has that rich and creamytexture that meltsin 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!”

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 sheda 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

1. Soak the cashews. Start by soaking raw cashews overnight in cold water. This will help soften them.
2. Transfer to a high-speed blender. Drain the cashews and transfer them to a blender.

3. Add the remaining ingredients. Add the water, white miso, cognac, nutritional yeast, tahini, shiitake powder, and truffle oil to the blender.
4. 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.
5. Blend until smooth. Next, blend the cashews with all the other ingredients until completely smooth.

6. Transfer to a mold. Once your mixture is smooth, transfer it to a springform pan lined with parchment paper.
7. Chill. Transfer to the refrigerator and let it rest for at least 24 hours. The mixture will firm up as it cools.

📔 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 impacton 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

If you arelooking 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!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!