Vegan Terrine…Zucchini, Beetroot and Pumpkin Terrine with Cashew Cheese

• YIELD: One Small Terrine Dish (4-6 Servings)
• PREP: 15 mins
• COOK: 30 mins
• READY IN: 45 mins

Sure to impress your dinner guests, this is actually very easy to make!

Ingredients

• 1 Large Zucchini Sliced Thinly Lengthways With A Mandolin
• 1 Tsp Olive Oil
• 1 Cup Roasted Beetroot Dip (My Recipe Below)
• 2 Cups Butternut Pumpkin Diced
• 1 Cup Cashew Cheese (My Recipe Below)
• 1 Cup Raw Cashews Soaked Overnight, In Two Cups of Water
• 1 Cup Water Extra
• 1 Tsp Nama Shoyu
• 1/2 Tsp Apple Cider Vinegar
• Pinch of Himalayan Sea Salt
• 2 Large Beetroots Peeled & Quartered
• 1 Garlic Clove
• 1 Tbsp Lemon Juice
• 1 Tsp Cumin Powder
• 1 Tbsp Good Quality Olive Oil
• 1 Tbsp Vegan Sour Cream

Instructions

1. Vegan Terrine:
2. In a fry pan, gently cook the zucchini strips in the oil until they are soft and begin to look translucent
3. Allow to cool on paper towel
4. Meanwhile, steam the pumpkin until soft, then mash until smooth, allow to cool
5. Line the terrine dish with cling wrap and leave ends overhanging
6. Gently lay the cold zucchini strips along the bottom, overlapping it
7. Spoon the cashew cheese onto the zucchini strips and press flat
8. Next, the mashed pumpkin and then the beetroot dip
9. Layer with the remaining zucchini, ensuring to overlap the strips
10. Cover loosely with cling wrap and terrine dish lid, and refrigerate overnight
11. When ready to serve, remove carefully from terrine dish, using the overhanging cling wrap
12. Carefully slice with a very sharp knife, and plate up gently with a spatula
13. Best served at room temperature
14. Cashew Cheese Recipe:
15. Drain and rinse soaked cashews well
16. In a high powered blender, process the all ingredients until smooth
17. Using a nut milk bag or cheese cloth, strain the cashews well, then using 2 heavy plates, squash the 'cheese' until all the liquid is gone
18. You can leave the cheese overnight if you like- just keep it in the fridge and let it drain over a large bowl
19. Roasted Beetroot Dip
20. Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
21. Unwrap and allow to cool before handling
22. Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
23. I used a wonderful terrine dish (with a cute little lid and everything!) from Kitchenware Direct- check them out for great priced kitchenware!!

• COURSE: Entrée
• SKILL LEVEL: Easy