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]

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1 pound

Cooking 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.

Nutritional Information

Total Calories: 2558 | Total Carbs: 43g | Total Fat: 242g | Total Protein: 50g | Total Sodium: 2610mg | Total Sugar: 17g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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