Vegan Peppercorn Chevre

2013-10-04
  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 1 cup blanched almonds
  • Zest of 1 lemon plus 1/4 cup lemon juice
  • 1 tablespoon canned unsweetened coconut milk
  • 1 tablespoon coconut oil
  • 1 teaspoon garlic powder
  • 1 teaspoon white miso paste
  • 1 teaspoon kosher salt
  • 2 tablespoons mixed peppercorns, crushed

Method

Step 1

Put the almonds in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.

Step 2

Drain the almonds and add them to a high-powered blender. Add the lemon zest and juice, coconut milk, coconut oil, garlic powder, miso paste and salt and blend, stopping and stirring as necessary, until the mixture forms a moderately fine paste with a texture like pesto. 

Step 3

Lay about a 1-foot-long section of plastic wrap on a work surface. Transfer the mixture to the center of the plastic wrap and form it into a 6-inch log using the plastic wrap to help shape it; roll it up until completely wrapped and twist the ends closed like a candy wrapper. Freeze until firm, about 2 hours.  

Step 4

Unwrap and let sit at room temperature until the exterior has softened slightly, about 15 minutes. 

Step 5

Spread the peppercorns on a small platter and roll the cheese log in the peppercorns to coat. Let sit at room temperature until softened, about 1 hour.

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