Ingredients

Method

1. 1

   Place the raw cashew nuts in a bowl and cover them with boiling water. Let them soak for 20-30 minutes. Once soaked, drain the cashews thoroughly.

2. 2

   While the cashews are soaking, finely chop the onion and garlic. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, along with the sugar. Sauté until the onions are soft and caramelized.

3. 3

   Pour in the white wine to deglaze the pan. Stir well, scraping up any browned bits from the bottom. Let the mixture simmer for a few minutes until the liquid has reduced.

4. 4

   In a blender or a tall container for an immersion blender, combine the drained cashews and the caramelized onion mixture.

5. 5

   Add the remaining ingredients for the faux gras to the blender: coconut oil, soy cream, blond miso, tomato paste, agar-agar powder, nutmeg, black pepper, fleur de sel, pink peppercorns, and cloves.

6. 6

   Blend the mixture until it is completely smooth and creamy. This may take a few minutes.

7. 7

   Pour the blended mixture into a saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for 1-2 minutes, stirring constantly. This step is crucial for activating the agar-agar, which will set the faux gras.

8. 8

   Pour the hot mixture into a glass jar or terrine mold. Place it in the refrigerator to set for at least 2-3 hours.

9. 9

   Once the faux gras is firm, prepare the topping. In a small bowl, melt the margarine. Stir in the pinch of fleur de sel and turmeric until well combined.

10. 10

    Pour the melted margarine mixture over the top of the set faux gras in the jar, creating an even layer.

11. 11

    Return the jar to the refrigerator for a few more hours, or ideally overnight, to allow the topping to solidify and the flavors to meld.

12. 12

    Serve the faux gras chilled with toasted baguette slices and your favorite jam or chutney.