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Prepare the base: Blend the soaked cashews with all the ingredients for the terrine base. Add the colouring (beetroot or drops) last, very gradually. Aim for a very pale pink — if you add too much, you’ll end up with a Barbie terrine!
Shape the “foies”: Divide the mixture into three portions and roughly shape them into small liver-like lobes. Wrap each one in cling film and refrigerate for 4 hours.
Season the lobes: Remove the cling film and place the “foies” 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.
Assemble the terrine: Line a 25 cm terrine dish with cling film. Place the three “foies” inside, one on top of the other. Press firmly with a weight (or something heavy) to pack everything tightly. Refrigerate for 24 to 48 hours so the terrine can firm up and develop full flavour.