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 CHEESEPrint Recipe
- 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
Steam the zucchini for 5 minutes, until tender.
Drain the zucchini.
In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.
Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
Pour the mixture in a bowl, add the parsley and mix well with a spoon.
Pour the preparation in a loaf pan and refrigerate until set (at least 4 hours).