# Vegan Foie Gras

A vegan foie gras, creamy and delicious.

- Total time: 70 min
- Cuisine: Japanese
- Category: Appetizer
- Language: en

## Ingredients

- 150 g Raw Cashews
- 85 g Coconut Oil
- 90 s Shallots, sliced
- 50 g Button Mushrooms, sliced
- 12 g Fresh Garlic, sliced
- 110 g Cognac or Brandy
- 275 g Water
- 25 g White Miso Paste
- 15 g Tomato Paste
- 8 g Kosher Salt
- 2.5 g Sweet Spice
- 1.5 g Black Pepper, ground
- 1.5 g Low Acyl Gellan Gum F
- 0.4 g High Acyl Gellan Gum LT100

## Instructions

1. Soak 150g dry cashews in water overnight. After soaking, they will be 220g.
2. Measure out the dry ingredients: 1.5g of low-acyl gellan, 0.4g of high-acyl gellan, 8g kosher salt, 1.5g black pepper, and 2.5g sweet spice (heavy on anise, with vanilla and orange).
3. Measure 25g miso paste and 15g tomato paste.
4. Measure 275g water.
5. Weigh out the coconut oil and shortening (made from coconut oil and red palm oil).
6. Slice the mushrooms, shallots, and garlic.
7. Sweat the vegetables (mushrooms, shallots, garlic) with a little bit of the coconut oil in a saucepan. Do not allow them to get any color. Cover with a lid to soften and wilt them.
8. Crank up the heat and add the brandy, reducing it by half.
9. Add the water, soaked cashews, coconut oil, miso, tomato paste, salt, pepper, and spices to the saucepan. Bring to a boil.
10. Transfer the mixture from the saucepan to a blender. Keep the lid on or a towel over the blender to allow steam to escape while blending.
11. Start blending on low speed and then increase to high speed.
12. While blending, drop in the hydrocolloids (gellan gums). Continue blending until the mixture boils and you notice a key tone change and it starts to bubble.
13. Stir the mixture on top of the blender to keep it from setting.
14. Pour the blended mixture directly into jars, giving each jar a little shake and tap.
15. Melt the fat cap (shortening).
16. Spoon some of the melted fat cap on top of the foie gras in each jar.
17. Place the jars in the fridge, leaving the top open to cool down.
18. Once the fat cap hardens, you can remove the jars, temper the foie gras a little, soften the fat cap, and enjoy.

## Equipment

- saucepan
- lid
- blender jar
- kitchen towel
- mason jars

## Tips

- To make this recipe a success, you have to soak the nuts.
- Use a refined coconut oil because you don't want the coconut flavor to come through.
- When blending, keep the lid on or a towel over it. Start out on low speed.
- When pouring the foie gras into jars, give it a little shake and a tap.
- Leave the top open in the fridge so it can cool down.
- As soon as the fat cap hardens, then you can pull it out, temper it a little bit, soften the fat cap and get right to enjoying it.

## Source

- Original video: https://www.facebook.com/share/v/1A6WQmaym3/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/580b49ae-ce5e-4a81-80e8-ce0a70214a1e
- Extracted: 2025-10-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt