Vegan Chèvre with Crushed Pepper

Ingredients:

• 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

Preparation:

1. 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.
2. 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).
3. 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.
4. Unwrap the vegan cheese and let it sit at room temperature until it softens slightly, about 15 minutes.
5. 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.