The vegetarian alternative to enjoy all year round

"The other day, I was having friends over for dinner, and one of them was vegetarian. I wanted to make her my famous stuffed cabbage with foie gras. Of course, she couldn't eat it, because she's vegetarian, so I decided to make her my own version so she'd feel included. How nice of me..." -- François

🖨️ Print the recipe

🎬 Listen to the video while you read
A short video in French that perfectly complements this article. Take a few minutes to watch it; it offers a unique and engaging perspective on the subject.

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Vegan faux foie gras isn't just a treat reserved for the holidays!

This recipe was born from a simple meal among friends, to include everyone around the table, with a homemade pâté that is as creamy as it is original, which honors all occasions: aperitifs, picnics, lunches, buffets, brunches or simply as an everyday spread.
Whether you are vegetarian, flexitarian, vegan or just curious, this amazing alternative to traditional foie gras will quickly become a staple in your gourmet repertoire.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	10 minutes
⏲️ Total time	30 minutes + rest
🔧 Difficulty level	Easy
🍽️ Portions	6
🔥 Calories (approximate)	180 per serving

Why make a homemade fake foie gras?

Vegan foie gras isn't just an alternative for Christmas or the holidays. It's also a solution for:

• Surprise your guests with an original aperitif

• Discover new flavors without sacrificing texture or the "chic pâté" spirit

• Reduce your environmental impact and please everyone, even those with allergies or who are vegan

What is striking is the “deceptive” aspect: no one would guess in a blind tasting that it is a plant-based recipe, it is so rich and creamy.

Ingredients

200g of mushrooms (shiitake or brown mushrooms or a mixture) 60g of unsalted cashew nuts (previously soaked for 2 hours or boiled for 5 minutes) 2 tablespoons of walnut or truffle oil (or neutral oil) 1 tbsp white miso (shiro miso) 1 tbsp nutritional yeast (optional but gives an umami taste) 1 small chopped French shallot (or 1/2 a sweet onion) 1 tablespoon of maple syrup or cognac (for depth) 1 tsp balsamic vinegar or lemon juice 1/2 tsp salt, pepper to taste 1/2 tsp smoked or plain paprika (optional)

Instructions

Preparing the ingredients Soak the cashews in hot water for 2 hours (or boil them for 5 minutes to save time). Drain. Clean and finely chop the mushrooms. Finely chop the shallot or half an onion. Cooking Sauté the shallot in 1 tbsp of oil over medium heat until translucent. Add the chopped mushrooms, cook over medium heat for 7-8 minutes, until all the water has evaporated. Mixing and seasoning Place in a food processor: cooked mushrooms, drained cashews, miso, nutritional yeast, maple syrup (or cognac), vinegar, salt, pepper and paprika. Blend thoroughly to obtain a very smooth and creamy paste (scrape down the sides if necessary). Adjust the seasoning to your taste: salt, pepper, vinegar or maple syrup. Add a drizzle of walnut or truffle oil at the end of blending for flavor. Molding & resting Pack the mixture into a small mold, ramekin or spreadable jar. Cover and refrigerate for at least 2 hours before serving, to maintain its shape and develop the aromas. Texture tip: “block” For a firm sliceable version : dissolve 1/4 tsp of agar-agar in 1 tbsp of boiling water, then incorporate into the dough before molding.

Nutritional Information per Serving
Nutrient	Quantity
Calories	180 kcal
Proteins	4 g
Carbohydrates	7 g
Sugars	2 g
Fibers	2 g
Lipids	15 g
Saturated fatty acids	2 g
Sodium	380 mg
Health rating	9/10 Key features: low in calories, source of plant-based protein, rich in good fats, cholesterol-free.

What should I serve this vegan faux gras with?

• Toast, baguette, walnut bread, crunchy crackers

• Onion confit, fig chutney, apple or quince jelly to play on the sweet and savory combination

• Pickles or gherkins for a tangy note

• A lovely crisp salad, perfect as a starter any time of year.

Tips for making your own vegan foie gras

• Storage : Keeps for 4 to 5 days in the fridge, well covered.

• To serve : on toasted bread, country bread, crackers, or as a filling for vegetarian stuffed cabbage rolls, wraps, sandwiches…

• Side dishes : onion confit, fig chutney, quince jelly, gherkins, green salad, homemade pickles.

• Variations : add a touch of cognac, or a hint of black truffle for a wow effect.

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FAQ

Can this vegan foie gras be frozen?
Yes, it can be frozen, although the texture will be a little denser after thawing.

Can cashew nuts be substituted?
Yes, with macadamia or sunflower nuts (for a nut-free version).

Can the recipe be prepared in advance?
Absolutely: the texture and taste are even better the next day.