With its vibrant colour and fabulous flavour, this terrine will be the star of your vegan table.
How long will it take?
Takes 1 ½ hours plus overnight setting time
What’s the serving size?
What do I need?
- 4 large beetroot
- Olive oil
- ½ butternut pumpkin, peeled and chopped into small pieces
- 2 cloves garlic
- Salt and freshly ground black pepper
- 12 basil leaves
For the Cream Cheese
- 1 ½ cups raw cashews, soaked
- ¼ cup unsweetened vegan yoghurt
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 cloves garlic
How do I make it?
- Soak cashews in cold water overnight in the fridge, or for a minimum of 30 minutes in hot water. Drain and rinse cashews and add to a food processor with yoghurt, lemon juice, apple cider vinegar, 2 cloves of garlic, thyme and salt. Blend until smooth. Set aside in the fridge.
- Preheat oven to 180C.
- Place beetroot in a saucepan and cover with water. Bring to the boil, cover, reduce heat and cook for 50 minutes or until the beetroot are tender. Place beetroot on a chopping board to cool.
- Meanwhile place pumpkin and 2 garlic cloves on a baking tray and drizzle with a little olive oil. Cook for 20 minutes or until the pumpkin is cooked through. Remove from oven and place pumpkin and garlic into a food processor and blitz to make a puree. Season to taste and set aside in the fridge to cool.
- Prepare a loaf pan by lining with clingfilm making sure to leave plenty of overhang on all sides. Drizzle clingfilm with olive oil and rub all over the clingfilm.
- Remove skins from beetroot and use a mandoline or sharp knife to cut into very thin slices.
- Assemble the terrine by placing basil leaves in the bottom of the prepared pan. Next, layer beetroot slices, then add a thin layer of the cashew mix followed by a layer of the pumpkin puree. Continue layering until you reach the top of the loaf tin.
- Take the overhanging edges of the clingfilm and fold them over the top of the terrine, making sure it is completely covered. Cut out a piece of cardboard the same size as the top of the terrine and place on the top and add a weight such as a tin of soup to weigh it down. Place in the fridge for at least 8 hours, preferably overnight.
- When ready to serve, remove from the fridge and unwrap. Lay a serving plate over the top of the terrine and flip. Gently lift the loaf pan away and remove the clingfilm.