Faux-Gras en Terrine
A vegan cashew-based terrine that echoes the texture and richness of traditional foie gras.
frenchappetizer
⚠ Contains allergens
nutssoysesamecoconut
Ingredients
Terrine Base
- 900 g cashew nuts— soaked beforehand
- 180 g cacao butter
- 180 g neutral coconut oil
- 80 g miso
- 2 tbsp soy sauce
- 50 g nutritional yeast
- 2 tbsp tahini
- 20 g caster sugar
- beetroot powder— or 2 tbsp very dry beetroot purée, or 3 drops natural red food colouring
- salt
- pepper
Seasoning for the "lobes"
- cognac
- port
- beetroot powder— or purée, or 3 drops natural colouring
- 20 g caster sugar
- 10 g salt
- freshly ground pepper— generously
To see full recipe:
View the original recipe by Alexis Gauthier ↗