The vegetarian alternative to enjoy all year round

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

🖨️ Print the recipe

Why not listen to this podcast while reading the article?
Listen to the audio version of this article

---

Faux plant-based foie gras isn't just a treat for the holidays!

This recipe was born from a simple meal between friends, to include everyone around the table, with a homemade pâté as creamy as it is original, which honors all occasions: aperitifs, picnics, lunches, buffets, brunches or simply as an everyday spread.
Whether you're 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
🍽️ Servings	6
🔥 Calories (approximate)	180 per serving

Why make homemade fake foie gras?

Faux plant-based foie gras isn't just a Christmas or holiday treat. It's also a great solution for:

• Surprise your guests with an original aperitif

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

• Reduce your environmental impact and please everyone, even those with allergies or vegans

What is striking is the “trompe-l’œil” aspect: no one can guess blindly that it is a plant-based recipe, it is so rich and creamy.

Ingredients

200g mushrooms (shiitake or brown mushrooms or a mixture) 60 g unsalted cashew nuts (previously soaked for 2 hours or boiled for 5 minutes) 2 tbsp walnut or truffle oil (or neutral oil) 1 tbsp white miso (shiro miso) 1 tbsp nutritional yeast (optional but adds umami flavor) 1 small chopped French shallot (or 1/2 sweet onion) 1 tbsp 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

Preparation of 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. Slice the shallot or half onion. Cooking Sauté the shallot in 1 tbsp. of oil over medium heat until translucent. Add the chopped mushrooms and cook over medium heat for 7-8 minutes, until the water has completely evaporated. Mixing and seasoning Add to a food processor: cooked mushrooms, drained cashews, miso, nutritional yeast, maple syrup (or cognac), vinegar, salt, pepper and paprika. Mix for a long time to obtain a very smooth and creamy paste (scrape 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 mixing for flavor. Casting & Resting Pack the mixture into a small mold, ramekin or spreadable pot. Cover and refrigerate for at least 2 hours before serving to ensure a good consistency and to develop the aromas. “Block” texture tip For a firm, slicable version : Dissolve 1/4 tsp agar-agar in 1 tbsp boiling water, then stir 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 note	9/10 Strengths: low in calories, source of vegetable protein, rich in good lipids, cholesterol-free.

What to serve this faux vegetable fat with?

• Toast, baguette, nut bread, crunchy crackers

• Onion confit, fig chutney, apple or quince jelly to play on sweet and sour

• Pickles or gherkins for a tangy note

• A lovely crunchy salad for an all-season starter

Tips for your homemade faux gras

• Storage : Keep for 4 to 5 days in the refrigerator, well covered.

• To serve : on toast, country bread, crackers, or as a garnish for veggie-stuffed cabbage rolls, wraps, sandwiches, etc.

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

• Variations : Add a dash of cognac, or a hint of black truffle for a wow effect.

---

FAQ

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

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

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