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.