Garlic-Chive Zucchini Cheese (Dairy-Free, Autoimmune-Friendly)
 
Prep time
Total time
 
Dana:
Serves: 1 block of cheese
Ingredients
  • 4 cups of veggies, chopped: 1C zucchini, peeled and sliced, 3C cauliflower, chopped (you can also use carrots)
  • ¾c water
  • ¼c oil: I used a combination of ghee and coconut oil.
  • 2 tsp coconut aminos
  • juice of ¼ lemon
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tsp minced garlic
  • 1 handful chopped chives (2 large chopped scallions)
  • 7 Tbsp gelatin (I used great lakes)
Directions
  1. Bring water to a boil in a medium saucepan and add your veggies. Cover and simmer for 8-10 minutes, until you can easily pierce them with a fork. Drain completely.
  2. While the veggies are boiling, add the oil, butter, lemon juice, sea salt, aminos, and garlic to a food processor.
  3. Add the veggies to a food processor and blend until smooth.
  4. Add the chives, and sprinkle in the gelatin by 1-2 Tbsp increments, pulsing after each addition.
  5. Line a loaf pan with parchment paper, and pour your mixture in. Refrigerate overnight, or for a couple hours (at least 3) to set.
  6. Slice and dice it how you want it.
  7. To store, wrap and refrigerate. Best flavor is within 10 days.
Notes
Ideas for using your cheese: on burgers, scrambled eggs, with veggies, on sandwiches...the possibilities are endless! Use it however you would cheese, obviously. I eat it straight for a snack sometimes.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/zucchini-cheese/