My favorite!

Imagine the creamiest cheese, topped with a sultry smoked and savory 'salmon' that is actually made from a vegetable, and the aforementioned creamy cheese also made from plants! This vegan cheese and salmon terrine is the ultimate luxury and simple food that you can make by using easy to reach ingredients and transform them into an amazing starter dish that is going to wow you, your family and your guests! So check out the video and enjoy it!

Enough chitchat! Here is the recipe!


• Ingredients for the cheese terrine:
• 250 g of firm tofu
• 1/4 of vegan butter
• 1 tablespoon of vegan cream
• Salt to taste
• White pepper to taste
• 1/4 cup of onion powder
• 1 teaspoon of lemon juice
• 1 to 1 1/2 tablespoons of nutritional yeast
• 2 large and long carrots
• 1/2 cup of salt
• For the marinate:
• 2 tablespoons of soy sauce
• 1/4 cup of vegetable oil or olive oil
• 1 teaspoon of liquid smoke, or smoked paprika
• 1 tablespoon of maple syrup or agave
• 1 teaspoon of garlic powder
• 1 teaspoon of apple cider vinegar or lemon
• 2 tablespoons of water


  • 1.
    Add all the ingredients for the cheese terrine to a mixer and blend well until smooth
  • 2.
    Place a clingfilm on the table, add the cheese on it and roll it tight by twisting the clingfilm ends, then put it in the fridge, so it firms up
  • 3.
    For the salmon marinate:
  • 4.
    All at all ingredients for the marinate to a leaded container. Mix well and reserve.
  • 5.
    For the salmon carrots:
  • 6.
    Take the carrots and put it on top of the salt and bake it for 40 minutes at 180°C / 356°F
  • 7.
    Remove the carrots from the oven and allow them to cool so you can peel them
  • 8.
    Once the carrots are peeled, carefully thinly slice them with the help of a sharp knife or a vegetable peeler and put them in the marinate
  • 9.
    Make sure that all the carrots are covered with the marinate by mixing them delicately so the carrots don’t break down, then close the container and put the marinated carrots in the fridge for up to 24 hours or overnight
  • 10.
    Assembling the cheese and salmon terrine:
  • 11.
    Delicately place the cheese terrine in a plate and mold it as per your liking
  • 12.
    Cover the terrine with slices of carrot, making a chevron pattern, then cover it with a clingfilm and put it in the fridge until you serve it
  • 13.
    Serve the salmon and cheese terrine it with some crackers in the side of vegetables and enjoy!
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