A process for fermenting nuts or beans (or a mixture of nuts and beans) with fungus. The process of making an animal-free foie gras substitute is described, in which nuts or beans are fermented by fungi to mimic the taste of liver without the need for miso, soy sauce, yeast extract, or other separately fermented materials.

A strain of Yarrowia lipolytica has a deposit number of GDMCC No: 60782, and has been deposited on Sep. 20, 2019, in Guangdong Microbial Culture Collection Center located at Guangdong Institute of Microbiology, 5th Floor, Building 59, No. 100 Xianliezhong Road, Guangzhou City. A low-sugar and low-fat nutritional powder of desiccated coconut is prepared by: mixing a desiccated coconut with water, and heating; then pulping the heat-treated desiccated coconut, homogenizing an obtained coconut milk, adjusting a pH value, and sterilizing, to obtain a desiccated coconut suspension; inoculating a culture solution of the Yarrowia lipolytica in the desiccated coconut suspension after being cooled, and fermenting; and sterilizing an obtained fermentation broth, spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut. The above-mentioned nutritional powder of desiccated coconut is abundant in nutrition, has a strong coconut flavor, and is suitably used as instant drinks for all people.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.