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]
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:
- 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.
- 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.
- 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:
- 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 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.
- 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.
- Cover with the plastic wrap and refrigerate for 4 to 6 hours, until firm.
- Unwrap carefully and place on a serving plate. Slice and serve.
- 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. https://www.amazon.com/Vegan-Cheese-Delicious-Plant-Based-Recipes/dp/1581574037/?tag=onegrepla-20