Homemade Vegan Faux Gras

Ingredients

• 150 g Chestnut purée
• 150 g Soaked cashews (Soaked in water for at least 2 hours; weight indicated after soaking according to the recipe formulation.)
• 150 g Deodorized coconut oil (Melted; used in the main preparation.)
• 100 g Shallots (Finely sliced.)
• 4 c. à soupe Nutritional yeast
• 3 c. à soupe White miso (The miso shown is made with white rice, soybeans, salt, and Aspergillus oryzae.)
• 2 c. à soupe Walnut oil (An additional drizzle is planned for the finishing layer; quantity unspecified.)
• 2 c. à soupe Dry white wine (Alternative option: replace with 1 tbsp diluted vegetable stock and 1 tbsp vinegar.)
• 1 c. à soupe Diluted vegetable stock (Alternative to the dry white wine.)
• 1 c. à soupe Vinegar (Use with the diluted vegetable stock as an alternative to the wine.)
• 3 Garlic (Cloves, finely sliced.)
• 5 g Salt
• 1 c. à café Pepper
• 1 c. à café Ground coriander
• Nutmeg (1 pinch)
• Olive oil (A drizzle for sautéing the shallots and garlic.)
• 2 c. à soupe Deodorized coconut oil (For the faux-fat finishing layer.)
• 1 c. à café Turmeric (For the finishing layer.)

Steps

1. 1

   Soak the cashews in water for at least 2 hours, or overnight.

2. 2

   Finely slice the shallots and garlic cloves.

3. 3

   Gently sauté the shallots and garlic in a skillet with a drizzle of olive oil, just enough to lightly brown them. Remove from the heat and let them cool.

4. 4

   Melt the coconut oil intended for the preparation in a double boiler or microwave, then let it cool.

5. 5

   Place all the ingredients for the main preparation, except the melted coconut oil, in a blender. Blend until very smooth.

6. 6

   With the blender running, gradually pour in the melted coconut oil to obtain a smooth, homogeneous emulsion.

7. 7

   Pour the mixture into jars or a ring mold. For a neater presentation, the creator recommends using a ring mold, as unmolding from a jar can be difficult.

8. 8

   For the finishing layer, melt 2 tbsp of coconut oil with a drizzle of walnut oil and 1 tsp of turmeric. Pour this mixture over the tops of the jars to imitate a layer of fat.

9. 9

   Refrigerate for at least 3 hours before serving. Serve chilled, ideally on toasted bread.

Notes

The recipe indicates a yield of approximately 700 g. For the finishing layer, the drizzle of walnut oil is not quantified. The recipe mentions using diluted stock and vinegar as an alternative to dry white wine. The creator recommends using a ring mold to make unmolding easier. The description does not explicitly specify whether the cashew weight refers to the weight before or after soaking.

Nutrition per serving

• appetizer
• starter
• vegan
• plant-based
• dairy-free
• meat-free
• no final cooking
• Christmas