This "cheese" alternative is free of all major allergens and acceptable for people following a paleo, AIP, GAPS, or SCD diet.
Recipe by Jaime Hartman on July 19, 2014
Prep time: PT2H
Total time: PT2H
Rating
4.7 stars ( reviews)
Ingredients
1 cup (about 7 ounces) zucchini, peeled and sliced
1/4 cup water
1 tablespoon coconut oil
1 teaspoon lemon juice
1 1/2 tablespoons gelatin (Hayley says you could use 3/4 teaspoon agar powder to make this vegan, but I haven’t tried it)
1 tablespoon nutritional yeast (optional)
1/3 teaspoon sea salt, or to taste
Categories
Cheese
Cuisine
American
Steps
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.
Pour mixture into prepared pan and spread in an even layer.
Refrigerate for 2 hours, or until set.
Remove and cut into desired sizes.
Reviews
Cindy on 2015-04-15 (4 stars): I've made this twice now - would love to not have to use parchment. I will try it this way next time!
Sheila on 2015-12-25 (5 stars): I used grapeseed oil and it turned out great.
k on 2016-03-24 (5 stars): I absolutely cannot thank you enough for this. I am usually successful at abstaining from dairy (which my body really, really abhors), but every now and then I let myself have cheese because I just can't say no. And then I'm miserable and wondering why I'm so masochistic.
This is sooooo good! In fact, next time I might quadruple the recipe and try to make a brick of it in a small loaf pan. xD Maybe two: one regular and one pepper jack? The grocery clerks will know me as the weird girl who buys all the zucchini.
I have dubbed this wonder recipe "Zucchese" (zoo-KAY-zay).
Thanks again!!
Leslie on 2016-07-22 (5 stars): Yesterday I tried to really give google a challenge: paleo nut-free cheese. This recipe came up top. I just made it and tasted a dab before the fridge and it's really good! I mostly want this for when I send my kids to school with their alternative lunches (hence the nut-free). My eldest loves cheese, and while she tolerates a small amount, too much isn't good. If she likes this (and she always wants to like cheese), our lives will be forever improved.And she's four and wants to fit in, so this is great. Plus, what a great way to get some extra veggies and gelatin and not consume so many nuts! Thanks!
Nancy on 2016-09-01 (5 stars): I just made this today and I love it. My daughter-in-law is temporarily on a non dairy diet. Has anyone tried it between the noodles in a lasagna? Would it melt into a liquid, as some have suggested?
Jo on 2017-08-10 (4 stars): I was off on my proportions and shorted the gelatin for the amount of zucchini. I got a soft, spreadable consistency - like a very firm greek yogurt. I ended up mixing it with some black bean pasta for a "mac n cheez" style meal. It was not cheese, but it was very nice. Thinking I need to go dairy free to see if I can drop this stubborn weight. I will miss cheese horribly, but it's nice to find some new flavors and textures that I will enjoy.
M. Alm on 2018-05-03 (4 stars): This looks very interesting. However, I must point out that nutritional yeast is EMPHATICALLY NOT at all SCD-legal. An SCDer could become VERY sick if they ate it. But it would make a great way to have my beloved zucchini when I travel!
Jo on 2021-09-29 (5 stars): I made this yesterday, but doubled the recipe and added 1/2 large cooked parsnip and 1/2 cup sliced cooked leeks in addition to caraway, fennel, and black pepper. I had to use two 9" rounds rather than an 8x8.
IT CAME OUT BEAUTIFUL AND DELICIOUS!!!!! Really reminded me of a very buttery cheese. I had it on a sandwich with gluten free multigrain bread, cucumber, roasted pepper, onion, and boston lettuce. Was AMAZING! Made my husband try some. He was very impressed and said that it looked and tasted like cheese. I will definitely be trying different variations of this and making it regularly since I have to avoid dairy for the time being.
Charis Yoder on 2023-08-13 (5 stars): I make this every year and I think it’s been 5 years now. Anyhow. This year I roasted the zucchini in the air fryer and then blended it!!! AND I added taco seasoning!!! Best one yet!!!
Sarah on 2024-01-18 (5 stars): This came out good! At the end of blending a threw a few shakes of this and that to taste from the cupboard and I was feeling like I couldn't get the taste I wanted out of it (I know most of us can't leave well enough alone, lol.) But let me tell you, once it firmed up in the fridge, I really felt like I was eating chunks of American cheese! I just plowed through one row and can't wait to eat the rest. I doubled the recipe but kept the oil at 1 tbsp since I'm trying to keep my fats low and I think it came out great. Thanks for such a fun way to eat zucchini!
