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Cauliflower-Coconut Cheese

Serves 12.


    Cauliflower Coconut Cheese

    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.



    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


    • 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


    Per serving:

    • calories33
    • protein1g
    • fat3g
      • saturated fat2g
      • trans fat0g
    • carbohydrates2g
      • sugars0g
      • fibre0g
    • sodium102mg



    In medium saucepan, simmer cauliflower florets in 1/2 cup (125 mL) water for 8 to 10 minutes.


    In small bowl, mix agar powder and tapioca flour with 3/4 cup (180 mL) cold water until dissolved.


    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.


    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.


    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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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.