Vegan foie gras

Ingredients

24 slices

2 cups raw cashews
1/4 cup deodorised cocoa butter
1/4 cup deodorised coconut oil
2 tbsp water
3 tbsp sweet white miso
2 tbsp & 1/2 tsp Armagnac (or 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 or white pepper

Yellow fat (optional)
3 tbsp refined coconut oil
1/8 tsp turmeric

Method

1. Soak the cashews overnight. Drain and rinse the cashews.
2. 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.
3. Add the cashews to the bowl of a blender with the water, white miso, Armagnac, nutritional yeast, tahini, shiitake powder, and truffle oil.
4. 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.
5. 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.
6. Stack three 7cm (4cm tall) cake rind moulds and line them with parchment paper (sides and bottom). Pour the mixture into the moulds 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.
7. Place in the refrigerator for at least one day, it will become much firmer and the flavours will have time to merge.
8. 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 coloured coconut oil around the foie gras to make it look like yellow fat.
9. Serve cold and spread on toasted bread, vegan brioche, etc. This vegan foie gras pairs well with sweet French white wines.