Vegan Peppercorn Chevre
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 118
- Total: 11 hr 35 min (includes soaking, chilling and sitting times)
- Active: 20 min
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
Directions
Special equipment:
a high-powered blender- 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.