For those of you struggling with dairy, this recipe for zucchini cheese can be a great way to satisfy the missing cheese cravings. It contains other great ingredients for you like nutritional yeast and gelatin. Enjoy!
Ingredients:
2 c (14 oz ) zucchini, peeled and sliced
1/4 c water
1/4 c full fat coconut milk
2 Tbsp coconut oil
2 tsp lemon juice
3 Tbsp gelatin (Great Lakes unflavored) - or could substitute 1½ tsp agar powder
2 Tbsp Nutritional Yeast (optional)
⅔ tsp salt, or to taste
Alternate option for yellow cheese:
Instead of 2 c zucchini do:
1 c zucchini, peeled and sliced
1 c carrots, peeled and sliced
Other options to try for add’l flavors: ground caraway seeds, chopped sun dried tomatoes, chopped nuts, etc (possibilities are endless)
Instructions:
Line 8x11 baking sheet with parchment paper.
Place zucchini and enough water to steam in pan and bring to simmer. Steam with lid on for about 5 minutes until soft.
Note on alternate option: if using carrots, steam carrots alone for a bit first, then add zucchini.
Drain and set aside water (use it for the 1/4 c - there are great nutrients in there!)
Transfer zucchini to blender and add coconut oil, water, coconut milk and lemon juice. Blend on highest speed until completely smooth.
Add gelatin, nutritional yeast and salt. Blend again until smooth.
Poor mixture into prepared pan and spread even (can shake pan to smooth out).
Refrigerate at least 2 hours or until set.
Remove and cut into desired shapes.