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