Dairy Free Zucchini Cheese
Ingredients
- 1 generous cup peeled diced raw zuchinni 2 small – med sized ones
- 1 tablespoon coconut oil i use refined coconut oil here because i don’t want my ‘cheese’ to have lingering notes of coconut!*
- 1 tablespoon lemon juice this makes it quite lemony but i like it this way, you could reduce slightly
- 2 tablespoons gelatine**
- ½ teaspoon salt
- Good shake of white pepper
Instructions
- Steam the zucchini until tender (about 5 mins if its diced small) drain all water off, and keep in the hot pan.
- Add the coconut oil to melt. Sprinkle the gelatine over the top and let it melt and dissolve in while stirring.
- Add the rest of the ingredients.
- blend up everything in your blender, food processor or stick blender. I have a taste and adjust seasoning accordingly.
- I set ours in a mini silicone loaf pan so it make about 2 mini blocks of ‘cheese’. But set in a lined container of choice, that your are happy to store and slice your ‘cheese’ from that shape.
- Takes a couple hours to set in the fridge. Stores in there in a sealed container for about 5 days to a week.
Notes
*coconut free? - use light olive oil instead
**vegan? You can replace gelatine with an equal measure of agar-agar