This yummy dairy-free cheese is devoid of the lactose and preservatives that can cause unpleasant symptoms in some people. Lemon juice and sea salt impart a cheeselike flavour, while cashew butter, coconut oil, agar, and tapioca flour create a desirable texture.
Tip
Agar is a mineral-rich sea vegetable that can be found at many natural health food stores. It is used to thicken and to “set” the Cauliflower-Coconut Cheese and Coconut Yogurt recipes.
Cauliflower-Coconut Cheese creations
- Slice cheese and serve on whole grain toast with tomato, sea salt, and cracked pepper.
- Cut into cubes and add to pasta with lentils, olives, and walnuts.
- Slice into long strips and plate with pickles, grapes, pecans, and dulse.
Cauliflower-Coconut Cheese
Ingredients
- 1 1/2 cups (350 mL) cauliflower florets, stems removed
- 2 1/2 tsp (12 mL) agar powder
- 2 1/2 tsp (12 mL) tapioca flour
- 6 tsp (30 mL) coconut oil, divided
- 1 Tbsp (15 mL) cashew butter
- 1 tsp (5 mL) lemon juice
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) sea salt
- 1 Tbsp (15 mL) chopped chives
Nutrition
Per serving:
- calories33
- protein1g
- fat3g
- saturated fat2g
- trans fat0g
- carbohydrates2g
- sugars0g
- fibre0g
- sodium102mg
Directions
01
In medium saucepan, simmer cauliflower florets in 1/2 cup (125 mL) water for 8 to 10 minutes.
02
In small bowl, mix agar powder and tapioca flour with 3/4 cup (180 mL) cold water until dissolved.
03
Drain cauliflower and return to pot. Add 1 tsp (5 mL) coconut oil, and then pour agar and tapioca flour mixture onto cauliflower. Mash cauliflower with fork. Bring mixture to a simmer and cook for 3 to 4 minutes over medium-low heat, stirring once every minute as mixture continues to thicken.
04
Transfer saucepan contents to food processor and add 5 tsp (25 mL) coconut oil, along with cashew butter, lemon juice, garlic powder, and sea salt. Blend on high until smooth and creamy, wiping down sides of food processor with spatula if necessary. Add chopped chives and blend on low speed until evenly mixed.
05
Pour into bread pan or small rectangular silicone moulds and refrigerate overnight to set. Remove vegan cheese from mould or pan with spatula and store in glass container. Keep refrigerated for up to 1 week.
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This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
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