Uploaded January 2026 | Updated September 2026, 2 weeks ago
Can’t believe it’s not foie gras.
Faux gras, vegan cheese, or imfoiessible pâté. It doesn’t matter what you call it, everyone will love it.
You’ll need:
• 150 g Raw cashews
• 85 g Coconut oil, divided
• 90 g Shallots, thinly sliced
• 50 g Button mushrooms, cleaned and thinly sliced
• 12 g Garlic cloves, thinly sliced
• 110 g Cognac
• 275 g Water
• 25 g White miso paste
• 15 g Tomato paste
• 8 g Kosher salt
• 2.5 g Sweet Spice
• 1.5 g Black pepper, freshly ground
• 1.5 g Low-Acyl Gellan Gum F
• 0.4 g High-Acyl Gellan Gum LT100
• Vegan shortening, for fat cap
Let’s get ‘starter’ed:
1. Place cashews in contain, cover by at least 2 inches of cool water. Soak 2 hrs to overnight, drain and set aside.
1. In saucepan, melt 15 g coconut oil. Add shallots, mushrooms, and garlic, stir to evenly coat with oil. Cover and cook 10 mins, stir occasionally. Add cognac, increase heat and reduce.
1. Add reserved drained cashews, 275 g water, remaining 70 g coconut oil, miso, tomato paste, salt, Sweet Spice, and black pepper to saucepan, and stir until well combined. Boil 30 seconds, remove from heat.
1. Transfer contents to blender, remove cap and cover with kitchen towel to let heat out. Blend, increasing speed, until completely smooth and registers between 200 °F / 93 °C and 212 °F / 100 °C .
1. Divide mixture between mason jars. Tap to release air bubbles. Melt about 50 g vegan shortening in saucepan and add to top of mixtures. Fridge to set for about an hour. Sealing will keep for at least a week.
1. When serving, sit at room temp for 20 mins to 1 hr. Arrange on serving platter with chosen accompaniments.
It’s just plants, and it's creamy and delicious!
For more vegan holiday goodness, head to chefsteps.com.
Can’t believe it’s not foie gras.
Faux gras, vegan cheese, or imfoiessible pâté. It doesn’t matter what you call it, everyone will love it.
You’ll need:
• 150 g Raw cashews
• 85 g Coconut oil, divided
• 90 g Shallots, thinly sliced
• 50 g Button mushrooms, cleaned and thinly sliced
• 12 g Garlic cloves, thinly sliced
• 110 g Cognac
• 275 g Water
• 25 g White miso paste
• 15 g Tomato paste
• 8 g Kosher salt
• 2.5 g Sweet Spice
• 1.5 g Black pepper, freshly ground
• 1.5 g Low-Acyl Gellan Gum F
• 0.4 g High-Acyl Gellan Gum LT100
• Vegan shortening, for fat cap
Let’s get ‘starter’ed:
1. Place cashews in contain, cover by at least 2 inches of cool water. Soak 2 hrs to overnight, drain and set aside.
1. In saucepan, melt 15 g coconut oil. Add shallots, mushrooms, and garlic, stir to evenly coat with oil. Cover and cook 10 mins, stir occasionally. Add cognac, increase heat and reduce.
1. Add reserved drained cashews, 275 g water, remaining 70 g coconut oil, miso, tomato paste, salt, Sweet Spice, and black pepper to saucepan, and stir until well combined. Boil 30 seconds, remove from heat.
1. Transfer contents to blender, remove cap and cover with kitchen towel to let heat out. Blend, increasing speed, until completely smooth and registers between 200 °F / 93 °C and 212 °F / 100 °C .
1. Divide mixture between mason jars. Tap to release air bubbles. Melt about 50 g vegan shortening in saucepan and add to top of mixtures. Fridge to set for about an hour. Sealing will keep for at least a week.
1. When serving, sit at room temp for 20 mins to 1 hr. Arrange on serving platter with chosen accompaniments.
It’s just plants, and it's creamy and delicious!
For more vegan holiday goodness, head to chefsteps.com.
