Lunch

ZUCCHINI CHEESE

Zucchini Cheese

Zucchini cheese has seriously blown my mind!  Never in my wildest dreams could I have imagined making cheese out of zucchini…that was until I stumbled across a couple of Instagram Posts telling me otherwise.

As I mentioned before I’m actually lactose intolerant and Dairy-free now, Grace has been Dairy-free for a long-time and my husband…well he just eats anything!!

I found a very simple recipe to start out with, I will be looking next-time to add a few more herbs to experiment further.

I’m currently using this Gelatin.

 

ZUCCHINI CHEESE

Print Recipe
Cooking Time: 15 minutes

Ingredients

  • 2 cups zucchini, peeled and cut up into small cubes
  • 1/2 cup water
  • 2 TBSP coconut oil, melted
  • 4 TBSP gelatin
  • 2 TSP lemon juice
  • 2/3 TSP of fine sea salt or more to taste
  • 2 TBSP nutritional yeast flakes (optional)
  • 1/2 cup fresh parsley, chopped

Instructions

1

Steam the zucchini for 5 minutes, until tender.

2

Drain the zucchini.

3

In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.

4

Add the gelatin and the nutritional yeast. Blend for another 15 seconds.

5

Pour the mixture in a bowl, add the parsley and mix well with a spoon.

6

Pour the preparation in a loaf pan and refrigerate until set (at least 4 hours).

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