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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!
Prep Time 12 minutes
Cook Time 6 minutes
Cooling & Chilling Time 6 hours
Total Time 6 hours 18 minutes
Servings 4
Author Meagen Ashley
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
Microwave or steam zucchini for about 6 minutes or until slightly soft. Drain gently (retaining some of the juices from steaming is okay).
Add hot zucchini, gelatin, olive oil, nutritional yeast, apple cider vinegar, sea salt, and turmeric to a high-speed blender.
Blend on medium for 1 minute or until smooth (but not foamy).
Pour into a lightly greased (with coconut oil) loaf-sized baking dish.
Cool to room temperature, then cover and chill for 5 hours or until firmly set.
Slice or cube your “cheese” if desired. Store in the fridge for up to 1 week.
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