Zucchini cheese. Seriously. Cheese made from zucchini. I kid you not! A couple days ago I happened to see this Instagram repost by Jessica Flanigan of AIP Lifestyle which purported to show non-dairy, nut-free, and soy-free “cheese” made from zucchini.
As I am progressing through this month of a paleo reset, I’m realizing that I feel a lot better when I don’t eat dairy. But as a proud “cheesehead,” it was breaking my Wisconsin-born heart to accept it. Then all of a sudden, Instagram gives me this beacon of hope in the darkness. I knew I had to find this Hayley person and get to the bottom of the “zucchini cheese” story. That lead me to this post…
I was still skeptical, but whipped up my own batch of zucchini cheese this morning and posted my own Instagram pic.
I gobbled up three pieces immediately and marveled at how my mouth was fooled into thinking it was the real thing! It’s not fine aged Wisconsin cheddar, but it is a lovely substitute and one I know I will be making again!
I asked Hayley if it would be OK if I shared her recipe with all of you you and she graciously agreed. Make sure you follow her on Instagram
and watch for announcements for her coming web site. I know I’ll be following her closely to see what she comes up with next! UPDATE: Hayley now has her own website. Check it out here!
Notes on healing diets:
This recipe is acceptable for people who are following virtually all healing diet, including The Paleo Approach/Paleo Autoimmune Protocol (AIP) and the low-FODMAP diet. Nutritional yeast is not specifically legal or illegal on the Specific Carbohydrate Diet (SCD), so I suggest omitting it to be on the safe side.
Notes on ingredients:
- Barefoot Provisions is a great source for organic coconut oil and other paleo/primal foodstuffs.
- Any type of gelatin will work, but I suggest Great Lakes Unflavored Beef Gelatinbecause it is made from grass fed cows.
Zucchini Cheese Recipe (from Hayley Stobbs)
- 1 cup (about 7 ounces) zucchini, peeled and sliced
- ¼ cup water
- 1 tablespoon coconut oil
- 1 teaspoon lemon juice
- 1½ tablespoons gelatin (Hayley says you could use ¾ teaspoon agar powder to make this vegan, but I haven't tried it)
- 1 tablespoon nutritional yeast (optional)
- ⅓ teaspoon sea salt, or to taste
- Line an 8 by 8 inch baking pan with parchment paper.
- Place zucchini and water in a pan and bring to simmer. Steam with lid on for about 5 minutes.
- Drain and discard water.
- Transfer zucchini to a blender and add coconut oil and lemon juice. Blend on highest speed until completely smooth.
- Add gelatin, optional nutritional yeast, and salt. Blend again until smooth.
- Poor mixture into prepared pan and spread in an even layer.
- Refrigerate for 2 hours, or until set.
- Remove and cut into desired sizes.
Looking for more dairy alternatives? Check out this post where I gathered 30+ of my favorite non-dairy milks, cheeses, desserts, and more.
Need more AIP recipes and resources? Check out this resource page.
Shared on Paleo AIP Recipe Roundtable.Yum
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