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Zucchini cheese. Seriously. Cheese made from zucchini. I kid you not! A couple days ago I happened to see an Instagram post 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 get to the bottom of the “zucchini cheese” story.

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 the recipe originator if it would be OK to share it with all of you you and she graciously agreed.

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:

Zucchini Cheese Recipe (from Hayley Stobbs)

Zucchini Cheese (Dairy Free, Nut Free)
Recipe type: Cheese
Cuisine: American
Prep time:
Total time:
This "cheese" alternative is free of all major allergens and acceptable for people following a paleo, AIP, GAPS, or SCD diet.
  • 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
  1. Line an 8 by 8 inch baking pan with parchment paper.
  2. Place zucchini and water in a pan and bring to simmer. Steam with lid on for about 5 minutes.
  3. Drain and discard water.
  4. Transfer zucchini to a blender and add coconut oil and lemon juice. Blend on highest speed until completely smooth.
  5. Add gelatin, optional nutritional yeast, and salt. Blend again until smooth.
  6. Pour mixture into prepared pan and spread in an even layer.
  7. Refrigerate for 2 hours, or until set.
  8. Remove and cut into desired sizes.


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Shared on Paleo AIP Recipe Roundtable.

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