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Paleo AIP American Cheese Alternative (Dairy-Free)

This Paleo AIP American Cheese Alternative is dairy-free, lactose-free, and Autoimmune Protocol elimination phase compliant that can be sliced, cubed, baked, or melted!
Course AIP, Sauce, Snack
Cuisine AIP, Allergy Friendly, American, Autoimmune Protocol, dairy free, gluten free, Nightshade-free, Paleo
Keyword AIP, aip cheesecake, autoimmune protocol, condiment, dairy-free, easy, gelatin, keto, nutritional yeast
Prep Time 12 minutes
Cook Time 6 minutes
Cooling & Chilling Time 6 hours
Total Time 6 hours 18 minutes
Servings 4
Author Meagen Ashley

Ingredients

  • 2 cups chopped zucchini
  • ¼ cup plain gelatin
  • 2 Tbsp olive oil
  • ¼ cup nutritional yeast
  • 1 tsp apple cider vinegar
  • 2 tsp sea salt
  • Pinch turmeric
  • Coconut oil for greasing

Instructions

  1. Microwave or steam zucchini for about 6 minutes or until slightly soft. Drain gently (retaining some of the juices from steaming is okay).
  2. Add hot zucchini, gelatin, olive oil, nutritional yeast, apple cider vinegar, sea salt, and turmeric to a high-speed blender.
  3. Blend on medium for 1 minute or until smooth (but not foamy).
  4. Pour into a lightly greased (with coconut oil) loaf-sized baking dish.
  5. Cool to room temperature, then cover and chill for 5 hours or until firmly set.
  6. Slice or cube your “cheese” if desired. Store in the fridge for up to 1 week.

Recipe Notes

This makes a great sliceable cheese to top your burger patties with.

Try it melted and heated then used as a dip for pork rinds or as a topping for steamed veggies.

Serve slices inside NUCO coconut wraps with uncured turkey, stuffed into celery stalks, or on top of apple slices.

You can also melt it back down in individual portions, then serve it with plantain chips and browned ground beef for AIP nachos!

 

PRODUCTS USED IN THE RECIPE:

Gelatin

Olive Oil

Nutritional Yeast

Real Sea Salt