Making REAL Pate that even a VEGAN Could Eat

 Vegan Faux Gras

     Today we are learning how to make vegan faux gras recipe. Faux gras is a well known delicacy in french cuisine, but to put it into real terms it’s essentially fatty duck liver and it is cruelly produced. I’ll spare the ugly details but it is made by abusing young ducks or geese, awful right! So we are going to make the harmless plant based version, here we go! 

And if you like this recipe make sure to check out this mind blowing mushroom ketchup and this vegan cheese video might peak your interest too! 

Gather What We Need

     To start off we are going to soak about 150 grams of cashews and 50 grams of shiitake mushrooms overnight. Then you want to measure out 1.3 grams of agar agar, .6 grams of xanthan gum, 1.5 grams of tapioca starch, 1.5 grams of black pepper and 8 grams of kosher salt. Next we are going to make our own little summer spice blend. In this we put a pinch of nutmeg, a pinch of cinnamon, a hefty pour of allspice, half gram of yeast extract, and a pinch of ginger powder.

     Now grab your brandy and measure out 110 milliliters, if you want you could use cognac instead. Also measure 15 grams of tomato paste, 5 grams of white miso, 85 grams of coconut oil, 2 grams of molasses, 275 milliliters of water, and 90 grams of shallots. Now that we have most of our ingredients ready you want to slice up your shallots, mushrooms and two cloves of garlic.

    Cooking Time

 Next up, put a big saucepan on the stove at a low heat and drop in about a tablespoon of your coconut oil, let that melt. In this vegan faux gras recipe, we add your onions, shallots, and mushrooms to that pan. Let them sweat out a bit and watch the moisture evaporate, you wanna cut that in about half. Then add your bourbon, and the rest of our ingredients except the binders. Bring your mixture to a boil and let it cook for ten minutes or so. 

Mix it Up!

While that is cooking, get out your blender. Since the mixture is boiling you need an opening at the top of the blender or else if you seal it up entirely, the pressure will cause it to explode and we don’t want that! I suggest putting a little towel over the top opening to allow some airflow. Once you make sure you have some sort of opening, add your mixture and start to blend at a low speed. While it’s still blending add your agar agar and the gums then kick your blender up to a higher setting.

 Finishing Touches

     Once we are done blending add your mixture to a bowl and it sets very quickly so you may want to move fast. This next step is not at all required but you can melt some vegan butter and put it over top of your mixture so it creates a sort of shell. Now toss them in your refrigerator for a few hours so they can harden up!

In Conclusion

     I hope you are hungry because after a couple hours of hardening your vegan faux gras recipe is ready to eat! It’s often served with your choice of crackers or bread. It has tons of flavor, it’s savory, you’ll notice the hints of cinnamon, and even a mild irony or meaty taste. The texture is very smooth and so perfectly spreadable. So there you have it vegan faux gras! This dish will make your friends and family say “WOW”. Make sure to check out the full video here!

Vegan Faux Gras

Making real pate that even a vegan could eat
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 day 3 hours
Cook Time 20 minutes
Total Time 1 day 3 hours 20 minutes
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine French


  • 150 g cashews
  • 50 g shiitake mushrooms
  • 1.5 g tapioca starch
  • 1.3 g agar agar
  • .6 g xanthin gum
  • 8 g kosher salt
  • 1.5 g black pepper
  • pinch nutmeg
  • pinch cinnamon
  • 2 g allspice
  • pinch ginger powder
  • 110 ml brandy
  • 15 g tomato paste
  • 25 g white miso
  • 85 g coconut oil
  • 2 g black strap molasses
  • .5 g yeast extract
  • 90 g shallots
  • 2 cloves garlic
  • 275 ml water
  • .5 stick vegan butter


Summer spice blend

  • In bowl add nutmeg, cinnamon, all spice, yeast extract, and ginger powder

Faux Gras

  • Soak cashews and shiitake mushrooms overnight.
  • Slice up shallots, mushrooms, and garlic.
  • Add coconut oil to saucepan on low heat, let it melt. Add onions, shallots, mushrooms, let them dry out a little.
  • Add bourbon and rest of ingredients except binders. Bring it to boil, let cook for about ten minutes.
  • With an opening in blender, add your mixture and blend at a low speed. Add the agar agar, gums and blend at higher speed.
  • Add mixture to bowl. Melt vegan butter and pour overtop your mixture (optional).
  • Toss them in the refrigerator for a few hours to harden… enjoy!
Keyword appetizer, easy snack, Healthy, light snack, Lunch, meal prep, Snack, Snacks, Vegan, vegan lunch, vegan snack
Tried this recipe?Let us know how it was!


  1. Looking forward to trying this vegan pate recipe after I get some of the ingredients! (It looks like the tapioca starch was accidentally left out of the recipe list?)

  2. Looks amazing, I will try this soon but I have a question on storage. How long will it last in the fridge and can it be frozen?

    1. It’s so good!! 4-5 days in the fridge at most, I havnt tried freezing it unfortunately, it might change the texture.

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