Loading Video...

Vegan Peppercorn Chevre

Cashews aren't the only nuts that can make great vegan cheese. Blanched almonds are the star of this tangy and peppery chevre that is so much like its dairy iteration, it will have everyone doing a double take.
Save Recipe
  • Level: Easy
  • Total: 11 hr 35 min (includes soaking, chilling and sitting times)
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a high-powered blender
  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.
  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. 
  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.  
  4. Unwrap and let sit at room temperature until the exterior has softened slightly, about 15 minutes. 
  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.
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
PREMIUM
21m Easy 100%
CLASS
Vegan Tostadas
PREMIUM
Whitney English

Vegan Tostadas

28m Easy 97%
CLASS
Spicy Vegan Sloppy Joes
PREMIUM
Emily Weinberger

Spicy Vegan Sloppy Joes

16m Easy 97%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS