Go Back
vegan foie gras

Vegan Foie Gras

Stéphaële - Raw Cuisine Culinary
A vegan foie gras! This vegan terrine offers a no less tasty alternative to the traditional foie gras!
Prep Time 45 mins
Soaking 8 hrs
Cuisine French

Equipment

  • blender

Ingredients
  

  • 2/3 cup cashews
  • 10 g dried porcini mushrooms
  • 2 tbsp Shallot
  • 2 tsp. Cider vinegar
  • 1 tablespoon coconut oil
  • 2 tsp. Truffle oil
  • 1 teaspoon Cognac
  • 1 teaspoon Nutritionnal yeast
  • ½ tsp White pepper
  • 1 tsp. Black pepper
  • 1 pinch Nutmeg
  • ½ tsp Bairoses
  • 1 pinche Clove
  • 1/8 teaspoon Cinnamon
  • ¼ tsp Oregano
  • ½ tsp Salt
  • 1 teaspoon agar-agar (1.5g)

Instructions
 

  • Soak the cashew nuts with the porcini mushrooms in a cup and a half of water on the day before. Keep the liquid.
  • In a blender put all the ingredients except the coconut oil, and add 3 tablespoons of the porcini infused soaking water.
  • When the mixture is homogeneous, add the coconut oil and blend again for a few seconds.
  • In a saucepan put 4 tablespoons of porcini infused water with the agar agar. Bring to the boil to activate the agar agar.
  • Gradually add to the blender in motion until all the agar-agar mix is fully incorporated.
  • Immediately pour into the ring mould or terrine jar.
  • Leave to set in the fridge for at least two hours.
  • To serve, unmould and slice, it will be easier if the vegan foie gras is very fresh. Place in the freezer 30 minutes before serving if necessary.