Smoked Celeriac Mille-Feuille with Truffle Jus
A study in root vegetable compression. Forty thin layers of celeriac, slow-smoked over applewood, bound with a cashew-koji cream, and pressed overnight.
By Vegan Cook — published 22 July 2026
Ingredients
Serves 4.
- 2 largeceleriac, peeled
- 200 graw cashews, soaked overnight
- 2 tbspwhite koji rice
- 1 tbspblack truffle, finely grated
- 300 mlvegetable stock, dark and reduced
- 60 mlapplewood smoke oil
- to tasteflaky sea salt
Cookware
- Mandoline
- Stovetop smoker
- Loaf tin lined with parchment
- High-speed blender
- Fine mesh sieve
Method
Read each step end-to-end before starting.
- 01
Slice and smoke
Use a mandoline to cut celeriac into 1.5 mm sheets. Cold-smoke over applewood for 20 minutes, then blanch briefly until just pliable.
- 02
Build the cream
Blend soaked cashews with koji and a splash of warm stock until silken. Season aggressively — it will mellow once layered.
- 03
Layer and press
Stack 40 alternating sheets of celeriac and cream into the lined tin. Weight with a second tin and refrigerate overnight.
- 04
Reduce the jus
Reduce remaining stock to a glossy syrup. Whisk in grated truffle off the heat. Hold warm.
- 05
Slice and serve
Trim the pressed block into clean rectangles. Sear cut faces in a dry pan. Plate with a pool of jus and flaky salt.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Cashew cream forms the structural binder. Substitute with sunflower seed cream for a tree-nut-free version, though the texture will be looser.