Christmas has arrived after a month of festive anticipation. Gifts are wrapped, your outfit is set, and the yule log is chosen. Now, focus on the kitchen for those final preparations. December 25 lunch features the classic capon, but for December 24 dinner, skip the debate over shrimp or oysters. The real question: foie gras? Aware of the ethical concerns in its production, many opt out this year—yet crave that indulgent flavor. As experienced plant-based chefs, we've perfected a faux foie gras recipe that's remarkably similar to traditional versions, but healthier and animal-free.
This standout recipe, adapted from the experts at Full of Plants, nails the rich taste and creamy texture of foie gras using simple, wholesome ingredients. Here's what you'll need:
Begin by soaking the cashews in a large bowl of water for at least 3 hours, or overnight for best results. Rinse and drain thoroughly the next day.
Prepare the shiitake powder by blending 3 dried shiitake mushrooms into a fine powder. Add the drained cashews to a high-speed blender with the water, miso, cognac, malted yeast, tahini, truffle oil, shiitake powder, salt, and pepper. Gently melt the cocoa butter and coconut oil over low heat, cool slightly, then blend into the mixture until ultra-creamy and thick. Spoon into one or more terrines and refrigerate overnight to firm up and meld flavors.
Important: Use only deodorized cocoa butter and coconut oil for the authentic texture and neutral taste.
Also read:
Christmas meal: Here's the infallible trick to make champagne sparkle longer
Christmas gifts 2021: All our last-minute ideas
Christmas shortbread: 30 gourmet and comforting recipe ideas
