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Blend the soaked cashews with all the ingredients for the terrine base
Add the colouring (beetroot or drops) last, very gradually, aiming for a very pale pink
Divide the mixture into three portions and roughly shape them into small liver-like lobes
Wrap each lobe in cling film and refrigerate for 4 hours minimum
Remove the cling film and place the lobes on parchment paper
Drizzle with cognac and port, then add the salt, sugar and pepper
Turn them over so they are evenly coated on all sides
Cover with another sheet of parchment paper and refrigerate for at least 12 hours
Line a 25 cm terrine dish with cling film
Place the three lobes inside, one on top of the other
Press firmly with a weight to pack everything tightly
Refrigerate for 24 to 48 hours so the terrine can firm up and develop full flavour
Unmould the terrine and cut into slices about 1 cm thick
Serve with onion jam, mango chutney, or fresh grape salad, paired with toasted vegan brioche or grilled country bread