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.
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
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.