Vegan Chèvre with Crushed Pepper
Votes: 2
Time: 11 hours 35 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cashews aren't the only nuts that can make excellent vegan cheese. The star of this savory, peppery chèvre is blanched almonds. The vegan cheese log is rolled in crushed peppers of various colors, resembling its dairy counterpart in both appearance and flavor. Serve as a holiday appetizer. Spread on crackers and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup blanched almonds
- Zest of 1 lemon + 1/4 tbsp. lemon juice
- 1 tbsp canned unsweetened coconut milk
- 1 tbsp. l. coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon white miso paste
- 1 teaspoon coarse salt
- 2 tbsp. peppercorn mixture, chopped
- Special equipment: powerful blender
We recommend
Recipes with similar ingredients: almond, lemon juice, miso (soybean paste), white peppercorns, garlic powder, coconut milk
Cooking the dish according to the recipe:
- Place the cashews in a medium bowl and pour in 4 cups of water. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Drain the almonds and transfer them to a high-power blender. Add the lemon zest and juice, coconut milk, coconut oil, garlic powder, miso paste, and salt. Blend, stopping the blender as needed and stirring with a spatula, until you have a finely chopped paste (like pesto).
- Place a 12-inch (30-cm) piece of plastic wrap on a work surface. Transfer the mixture to the center of the wrap and shape it into a 6-inch (15-cm) log, using the wrap as a guide. Wrap it in the wrap and twist the ends like a candy wrapper. Freeze until firm, about 2 hours.
- Unwrap the vegan cheese and let it sit at room temperature until it softens slightly, about 15 minutes.
- Place the pepper on a small plate and roll the cheese log in it to coat completely. Let it sit at room temperature until the cheese softens, about 1 hour.
Categories:
recipe / Vegan dishes / Blender / Appetizers / Sandwiches / Sauces / Spreads / Food Network - recipes
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