Many of you have probably heard of cashew cheese, if you are Paleo, Vegan, or just dairy free. I personally love cashew cheese, but sometimes all the nuts are tough on my stomach if I too much. So when I saw one of my favorite restaurants, Hu Kitchen, make zucchini cheese in one of their dishes I knew I had to give it a try! After a few shots I was amazed by the flavor and how close it resembles cheddar cheese. It is sliceable, has fantastic cheesy flavor, and even melts when with heat! It is a great cheese alternative, and great cashew cheese alternative if you are like me and have a sensitive stomach. I have used it on pizzas, lasagna dishes, or for just snacking!
Zucchini Cheddar Cheese
Prep Time: 15 minutes
Cool Time: 2 Hours
Total Time: 2 Hours 15 minutes
Serves: 4-6
Ingredients:
- 3 zucchinis, peeled and sliced
- 1/2 cup of water (for steaming)
- 2 TB coconut oil
- Squeeze of lemon juice
- 3 TB grass fed gelatin or agar agar
- 1/2 cup Nutritional Yeast
- 2 to 3 tsp of salt (depends on your taste)
- 3 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp onion powder
Preparation:
STEP 1.
Steam your 3 peeled zucchini pieces with the 1/2 cup of water for 10 minutes, or until it is soft
STEP 2.
Put in food processor and add everything else EXCEPT the gelatin and blend until smooth. Taste the flavor and see if you like it, if you want more “cheesy” flavor add more nutritional yeast and garlic powder
STEP 3.
Add the gelatin and pulse a few times until it is well incorporated
STEP 4.
Use a Tupperware or square plastic ramekin and pour in the cheese mixture
STEP 5.
Refrigerate for two hours until it is set and enjoy!!!
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