Ingredients
Equipment
Method
Assemble all ingredients
- Soak the cashews overnight. Drain and rinse the cashews
To make the shiitake powder
- Grind 3 dried shiitake mushrooms in a small grinder or food processor until you get a very fine powder. Set aside ½ teaspoon powder and keep the leftover in an airtight container for other uses.
Make the Faux Gras Terrine mix
- Melt the cocoa butter and coconut oil in a small saucepan.
- Add the cashews to the bowl of a blender with the water, white miso, cognac, nutritional yeast, tahini, shiitake powder and truffle oil.
- Add the salt and pepper and blend until completely smooth, scraping down the sides from time to time. The mix should be very thick.
- You can use any mould you have on hand: Pour the mix into the mould. Smooth the top using a knife and cover.
Yellow Fat
- Melt the coconut oil and turmeric over low heat and mix well. Let sit at room temperature until the coconut oil becomes spreadable again.
- Brush some colored coconut oil around the Faux Gras to make it look like yellow fat.
- Chill the Faux Gras until ready to slice and serve
