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To make Cashew Cheese: Soak cashews 3 hours in large bowl of water.
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Drain, and return to bowl.
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Add nutritional yeast, lemon juice, mustard, and salt to bowl; set aside.
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Whisk agar and garlic powders into 1 1/2 cups water in saucepan, and bring to a boil over medium heat.
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Simmer 5 minutes, or until liquid thickens and agar dissolves, whisking constantly.
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Add agar mixture to cashew mixture.
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Blend with immersion blender until smooth.
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Pour into terrine mold or loaf pan.
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Chill 1 hour.
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To make Terrine: Sprinkle eggplant slices with salt.
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Let stand 20 minutes to sweat.
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Preheat oven to broil.
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Place bell peppers on baking sheet, and roast under broiler 20 minutes, or until soft and blackened on all sides, turning occasionally.
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Cool.
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Reduce oven heat to 400F.
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Blot eggplant slices with paper towel, brush with oil, and place in single layer in roasting pan.
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Roast 1 hour, or until soft and brown.
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Alternatively, grill eggplant slices in grill pan over medium-high heat 10 to 15 minutes, or until grill marks appear and slices are tender, turning once or twice.
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Cool.
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Rub skins off of cooled bell peppers, remove stems and seeds, and cut each pepper in half.
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Unmold Cashew Cheese from terrine mold, and slice in half horizontally so you have 2 long slabs.
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Rinse out terrine mold, and line with plastic wrap, allowing plastic wrap to hang over sides.
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Lay a few parsley leaves along bottom of mold, and top with a layer of eggplant, a layer of bell pepper, and a layer of Cashew Cheese.
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Repeat, ending with a layer of eggplant.
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Fold ends of plastic wrap over Terrine, and place a weight (such as 2 15-oz.
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cans) on top.
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Chill 2 hours or up to 2 days.
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To serve: Tilt Terrine over sink, and pour off any liquid.
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Invert Terrine onto platter to unmold, and slice into 1-inch-thick slices.
