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Olive and Pepper Cheese Terrine [Vegan, Gluten-Free]

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This beautiful cheese terrine, layered with olive and roasted pepper tapenades, makes a delicious and elegant holiday appetizer. Serve with an assortment of crisps, crackers, and breads.

Olive and Pepper Cheese Terrine [Vegan, Gluten-Free]




1 pound

Cook Time



For the Cheese:

  • 1 cup raw cashews, soaked, rinsed, and drained
  • 1 cup raw Brazil nuts, soaked, rinsed, and drained
  • 3 tablespoons raw apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • 1/2 cup water, filtered
  • 1 teaspoon probiotic powder

For the Seasoning:

  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 tablespoon chickpea miso paste

For the Olive Tapenade:

  • 1 cup pitted Niçoise or Kalamata olives
  • 2 tablespoons chopped capers
  • 1 tablespoon minced garlic
  • A few grinds of black pepper
  • 1 tablespoon grated orange zest
  • 4-6 tablespoons extra virgin olive oil

For the Roasted Pepper Tapenade:

  • 1 cup roasted sweet red pepper
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper


To Make the Cheese:

  1. Place all the cheese ingredients in a blender. Process, starting with 1/2 cup of the water and slowly adding as needed, until a smooth and creamy consistency is achieved.
  2. Place a strainer lined with cheesecloth over a bowl. Transfer the cheese mixture to the lined strainer, and twist the ends of the cheesecloth together and secure with a rubber band or twine. Place a plate on top of the wrapped cheese ball and add a weight on top, such as a mason jar filled with water, heavy enough to gently press the extra liquid out of the cheese. Cover the mixture with a clean kitchen towel and allow to culture for 24 to 48 hours at room temperature.
  3. After fermentation is complete, unwrap the cheese and place it in a glass bowl. Add the seasoning ingredients and mix to combine. Taste, and adjust to your liking. Cover and refrigerate for 6 to 8 hours, until the cheese is very firm.

To Make the Tapenades:

  1. For each tapenade, place all its ingredients in a blender and process until puréed. The tapenades will keep, covered and refrigerated, for 1 to 2 weeks.

To Assemble:

  1. To form the terrine, separate the cheese mixture in three equal amounts. Line a small loaf pan with plastic wrap extending over all the sides. Place one-third of the cheese into the lined pan and pack firmly with the back of a spoon.
  2. Spread the olive tapenade on top, cover with a second layer of cheese, add the roasted red pepper tapenade, and layer with the remaining cheese.
  3. Cover with the plastic wrap and refrigerate for 4 to 6 hours, until firm.
  4. Unwrap carefully and place on a serving plate. Slice and serve.
  5. Will keep, covered and refrigerated, for 3 to 5 days.


Excerpted from VEGAN CHEESE: Simple, Delicious, Plant-Based Recipes by Jules Aron. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.






Don't be intimidated by the idea of making cheese ― vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast.



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