Faux gras by Rebecca (Christmas 2019)

Faux grasRich and complex. Just like the real thing, but without the cruelty.


  • 150g cashews
  • 65g walnuts
  • Tbsp olive oil
  • 150g chopped chestnut mushrooms
  • 2 large shallots
  • 2 cloves garlic
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • 50g dairy-free butter
  • 50g flavourless coconut oil
  •  2 tbsps white miso
  • 2 tbsps tahini
  • 2 tbsps nooch
  • 2 tbsps brandy (important!)
  • Salt and pepper to taste


  1. Soak the nuts in boiling water for 30 minutes.
  2. Gently sauté the chopped shallots and mushrooms with a teaspoon of salt for 10 minutes. Add the garlic and cook till the liquid has evaporated. Leave to cool a little.
  3. Blend everything till supersmooth.
  4. Season and taste.
  5. Melt a little butter – add a touch of salt and a sprinkling of nooch. Pour into the base of the mould and allow to set in the freezer. Put the pâté into the moulds, tamping it down to get rid of any air pockets. Freeze till solid.
  6. To serve, warm the outside a little to release the shaped pâté, using a knife to gently ease it out. Plate up and let it come to room temperature.
  7. Gorgeous with gherkins or a subtle chutney and on sourdough toast or crispbreads.