Note: you will need to make the cashew cheese the night before as it needs to soak.
You may also choose to prepare the beetroot dip and pumpkin ahead of time.
- 1 large zucchini, sliced thinly lengthways with a mandolin
- 1/2 bunch silverbeet or spinach finely chopped
- 1 handful basil leaves
- 1/2 cup sun dried tomatoes, finely chopped.
- 1 cup of roast beetroot dip ( see recipe below)- or you could use a good quality store bought one (check ingredients though as many contain dairy and sugar)
- 2 cups diced butternut pumpkin, steamed. You could substitute sweet potato.
- 1 cup cashew cheese (see recipe below)
- Ensure cashew cheese, beetroot dip and pumpkin is cooked
- Heat a small amount of olive oil in a large pan, gently cook strips of zucchini until they are soft. Remove from heat & cool
- Add silverbeet and basil leaves to the pan, along with the sundried tomatoes. Cook for a few minutes until softened.
- Line a terrine dish or small (22x11cm) loaf pan with cling wrap and leave ends overhanging
- Gently lay the cold zucchini strips along the bottom, overlapping it
- Spoon the cashew cheese onto the zucchini strips and press flat
- Add the mashed pumpkin, the silver beet mixture and then the beetroot dip
- layer the remaining zucchini strips along the top. (make sure they overlap as this will form the base of the terrine on serving)
- Cover loosely with cling wrap and place in fridge overnight.
- To serve, carefully remove from pan using the overhanging cling wrap.
Roast Beetroot Dip
- 3 large beetroots, peeled and quartered
- 2 cloves garlic
- 1 Tbsp lemon juice
- 1 tsp cumin
- 1 tbsp EVOO (good quality Olive Oil)
- 1 Tbsp coconut cream
- Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
- Unwrap and allow to cool
- Blend all ingredients until you reach desired consistency
Cashew cheese recipe
- 1 cup raw cashews, soaked overnight, in 2 cups water
- 1 cup water, extra
- 1 tsp tamari
- 1/2 tsp apple cider vinegar
- Pinch of himalayan sea salt
- Drain and rinse soaked cashews well
- Process the all ingredients in a blender until smooth
- Using a nut milk bag or cheese cloth, strain the cashews well, then using a heavy bowl or plate, squash the ‘cheese’ to remove all liquid.
- You can leave the cheese overnight if you like- just keep it in the fridge and let it drain over a large bowl