Скачать или смотреть SHOWSTOPPER VEGAN CHEESE, PESTO, AND TOMATO TERRINE!

This is my version of this delicious vegan cheese, pesto, and tomato confit terrine and this is to live for! It's summery, elegant, fresh, rich and so easy to make; not to mention how gorgeous it looks! This is my summer gift to you guys and I hope you love it as much as I do!

INGREDIENTS:

TERRINE:
500 g of firm tofu, pressed and crumbled - or vegan ricotta
200 g of vegan cream (I used cashew cream, unsweetened)
2 tablespoons of nutritional yeast
1/2 cup of vegan butter
Salt to taste
1/5 teaspoon of white pepper
1/4 teaspoon of onion powder
A few drops of lemon

PESTO:
2 bunches of fresh basil
100g of nuts (I have used walnuts/cashews)
1/3 cup olive oil
3 tablespoons of nutritional yeast
1 garlic clove
A few drops of lemon

TOMATO CONFIT:
200g of cherry tomatoes
Olive oil
3 cloves of garlic
A sprig of fresh thyme
A sprinkle of salt
1 or 2 bay leaves


MAKE THE TOMATO CONFIT:

Add all the ingredients for the confit to an oven-proof skillet, cover the tomatoes with olive oil in half, then bake them at 130C for 1:30 min or 2 hours. Remove from the oven, and allow it to reach room temp. Reserve.

MAKE THE PESTO:

Add all the ingredients for the pesto, except the basil leaves, blend them until smooth but with some bit and pieces of the nuts, then add the basil leaves, blend it briefly, by pulsing it, do not overdo it otherwise your pesto is going to be bitter. Reserve.


MAKE THE CHEESE TERRINE:

Add all the ingredients for the cheese terrine onto a bowl, mix well, then blend it very well. Reserve.


ASSEMBLY THE TERRINE:

Line a 25cm x 10cm x 5cm baking tin with a cling film, add half of the creamed cheese, spread well, add the pesto, refrigerate it for 30 minutes, add the second layer of creamed cheese, refrigerate it for at least 2 hours, or ideally, overnight.
Remove the terrine from the fridge, place the baking tin upside down onto a serving plate, remove the film, and carefully add the tomato confit, garnish with extra basil leaves or any other green herb of your choice, and add some walnuts and some shaved garlic as well.
Enjoy it with a side of assorted bread, toasts, and veggies, and have fun!


CUPS CONVERTION:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz


🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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🌱 SOME OTHER AWESOME RECIPES:

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❤️ My vegan TVP recipe:    • THE BEST SOY MEAT EVER: HOW TO COOK TVP AN...  
❤️ My vegan white mozzarella cheese:    • RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZA...  
❤️ My vegan ricotta cheese recipe: https://www.youtube.com/watch?v=dUoCz...
❤️ My panko bread recipe: https://www.youtube.com/watch?v=HvOjF...
❤️ My nutritional yeast substitute recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAS...  

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Support me on Patreon:
https://www.patreon.com/user?u=16286402

Follow me on Social Media:

Instagram: @chefjana
  / chefjana  

Follow me on Facebook: Chef Jana Pinheiro
  / chefjanapinh.  .

https://www.chefjanapinheiro.com
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WHAT A SHOWSTOPPER! MY VEGAN CHEESE, PESTO, AND TOMATO TERRINE! Recipe by chef Jana Pinheiro