This beautifully layered faux gras achieves the perfect silky yet dense consistency with incredibly rich, savory umami flavor. The fragrant truffle and herb nuances elevate the taste to rival any fine traditional foie gras.
Drain cashews from soaking liquid. Add to a food processor along with lentils, shallot, garlic, mushrooms, and spices. Purée until very smooth, scraping down sides as needed.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté shallot and garlic for 1-2 minutes until fragrant and translucent.
Fold sautéed mixture along with all remaining ingredients into food processor. Continue blending, drizzling in more olive oil gradually, until desired faux gras texture and taste is reached.
Line a terrine mold or small loaf pan with plastic wrap. Pack faux gras mixture tightly into the mold, folding over the plastic wrap to completely seal it. Refrigerate overnight before slicing and serving. Top with black truffle shavings if desired.
Spread onto crackers or crostini, or use faux gras chunks within salads or stuffed into figs or dates for an incredible vegan pâté hors d'oeuvre. Enjoy!