Zucchini Cheese (Dairy Free, Nut Free)
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.
Recipe type: Cheese
Cuisine: American
  • 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.
Recipe by Gutsy By Nature at https://gutsybynature.com/2014/07/19/zucchini-cheese-dairy-free-nut-free/