Zucchini Cheese (AIP, SCD) - Gutsy By Nature (2024)

Notes on healing diets:

This recipe is acceptable for people who are following virtually all healing diet, including The Paleo Approach/Paleo Autoimmune Protocol (AIP) and the low-FODMAP diet. Nutritional yeast is not specifically legal or illegal on the Specific Carbohydrate Diet (SCD), so I suggest omitting it to be on the safe side.

Notes on ingredients:

Shop AIP is a great source for organic coconut oiland other paleo/primal foodstuffs.
Any type of gelatin will work, but I suggest Great Lakes Unflavored Beef Gelatinbecause it is madefrom grass fed cows.

Zucchini Cheese Recipe (from Hayley Stobbs)

Zucchini Cheese (Dairy Free, Nut Free)

5 Stars4 Stars3 Stars2 Stars1 Star

4.7 from 10 reviews

Author: Jaime Hartman
Total Time: 2 hours

Print Recipe

Description

This “cheese” alternative is free of all major allergens and acceptable for people following a paleo, AIP, GAPS, or SCD diet.

Ingredients

Scale

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

Cook ModePrevent your screen from going dark

Instructions

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.

Prep Time: 2 hours
Category: Cheese
Cuisine: American

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Shared on Paleo AIP Recipe Roundtable.

Tagsaip, dairy alternative, dairy free, egg free, low-FODMAP, nut free, scd

[…] Zucchini Cheese- (SIBO friendly)- make ahead of time using this recipe […]

I was wondering, have you tried cooking with this cheese after it’s been made? Does it melt well or does it ruin the texture & flavor? I’m going to make a batch either way, but thought I’d ask first.

It melts VERY FAST, so you can’t really cook with it exactly. But I have seen a lot of people put it on pizza and burgers with success. Just allow the residual heat to make it a little melty but not liquid.

We re-melt it as a sauce and a soup base all the time. My family loves it with lentil flour pasta and homemade sausage. It’s like Hamburger Helper but way, way better for you! It won’t stay as solid as melted cheese on a pizza, or get stringy, but I have used it and it tastes good.

I tried creating this last week, and tried it 3 times now. This comment gave me an idea for tomorrow’s breakfast. I love paleo tortillas so I will start adding this cheese on top of the salad.

[…] zucchini cheese, optionalfor garnish (Again, this is not my recipe, but one I use on a regular basis. Created by Hayley Stobbs,the recipecan be found as a special post at the following address: https://gutsybynature.com/2014/07/19/zucchini-cheese-dairy-free-nut-free/) […]

[…] recipe, I used the zucchini cheese recipe created by Hayley Stobbs (found at the following link: https://gutsybynature.com/2014/07/19/zucchini-cheese-dairy-free-nut-free/). Why reinvent the wheel? The “noodles” are peeled Japanese sweet potatoes, sliced (with […]

[…] And this tastes pretty damn close to the real thing. Its’ based on Hayley Ziegler’s original recipe (p.s. she’s the OG of paleo cheese so check her […]

Wonder…any idea what the equivalent would be of frozen zucchini? I have some shredded zucchini so the water is already separated pretty much. How much does it cool down to, figure that’s what I should start with?

I have made notes that lead me to believe that 12 oz. (weight) fresh zucchini = approximately 1 cup peeled, cut, steamed, drained, pureed zucchini. Hope that helps!

Thanks Rachel… I have found this recipe to be pretty forgiving in terms of proportions. Hayley’s original recipe used cups, but I find weights to be helpful. Either seems to work though.

I used the 7oz weight measure and decided to double the recipe as I had a lot of zucchini to use up. It barely filled the bottom of an 8×8 pan, so I am wondering if I hadn’t doubled if it would have been not nearly enough.

Is the oil necessary? Can it be made without?

Yes, the oil is necessary. But you can use a different type of oil , such as olive oil or avocado oil.

How long will this keep, and is that in the fridge? Will it freeze ok?

I have kept it for a couple days in the fridge, but I really think it tastes best fresh. Not sure about freezing. If you try, please report back!

You said you used zuccini. Have you ever tried using the very similar yellow squash? I cooked some up the other day and was reminded how good the flavor is… I have yet to make this cheese, but I think experimentation is in order.

Does this actually taste anything like cheese? Thanks! It does offer hope….

The nutritional yeast gives it a cheesy flavor, but it is more like a processed cheese than the “real stuff.” Think Kraft singles, not aged cheddar!

[…] Zucchini Cheese (Dairy Free, Nut Free) – Gutsy By Nature […]

Have you tried melting it for a nacho or making a nacho sauce with it? Or would it be too runny? I wonder if thickening it would work for such a thing?

It would be quite runny, but the idea of thickening it perhaps with arrowroot starch is intriguing.. Let me know if you try!

I have! I think it works well if you just warm it gently rather than making it piping hot again. Now I want to try thickening it.

[…] sometimes do a version of tacos – ground beef on plantain “tortillas.” And I recently found a recipe for zuchinni cheese, which we don’t think tastes great by itself, but mixed with stuff it’s not too bad. I […]

You say pour into a prepared pan, how is it prepared and what size please . Thanks

Step one gives the directions for preparing the pan. “Line an 8 inch by 8 inch baking pan with parchment paper.”

The instructions are unclear. I was wondering the same thing as Sandy. Some friendly suggestions: Maybe adding to step 1 “and set aside.” Otherwise it looks like the 8 by 8 pan should be used for step 2 (which makes no sense because there’s usually no lid for an 8 by 8 pan). For step two add “in a sauce pan” or something to distinguish between the two pans. I’m excited to try the recipe!

Thank you, Shanni! I was confused about the pans and thankfully I read what you wrote and it clicked – they are different pans. ’. I think I have it figured out but I could be wrong. I can’t have dairy so this cheese would be a Godsend.

Step #1’s pan is a ‘baking pan’ (like for a square cake) you will pour the zucchini cheese into so it has a square shape after it sets up.
Step #2’s pan is a ‘frying pan’ or ‘sauté pan’ (at least that’s what I’m thinking in this instance of steaming because you can put a lid on them and put them on the stovetop burner and create steam).

I’d love to see the directions tweaked for future readers. Lots of people switching to Paleo and other programs that cut out dairy.

My suggestion would be to take the current Step #1, cut it out, but save the sentence to merge with the current Step #6 to make a brand new sentence.

The current Steps #2 through #5 should all be renumbered 1-4.

The current Step #6 should be the ‘new sentence combination’ of the original Step #1 and Step #6 (and this ‘new sentence’ should be renumbered as #5). The sentence might read like this: “Line an 8×8 inch baking pan with parchment paper and pour mixture in. Spread evenly.”

Add the current Step #7 renumbered as #6.

Add the current Step #8 renumbered as #7 and you’re done with reader confusion as far as I can tell.

Just wanted to say that I’m LOVING this cheese! So much so that I’ve been making it in double batches, in fact! I usually mix a little garlic powder and herbs (like thyme, basil, and a bit of oregano) to give it a savory flavor. I prefer the color when I use yellow squash, but it tastes just as good when I use zucchini. One more note–when I make it, I just poor it in a Pyrex container that I’ve lightly sprayed with Pam. It doesn’t stick at all, and I don’t have to deal with parchment paper that way.

I’ve made this twice now – would love to not have to use parchment. I will try it this way next time!

[…] https://gutsybynature.com/2014/07/19/zucchini-cheese-dairy-free-nut-free/ […]

Im really allergic to coconut, including the oil. Is there an alternative oil i can use instead?

I haven’t tried it, but I would think that lard might work well, too.

I have! I think it works well if you just warm it gently rather than making it piping hot again. Now I want to try thickening it.

Sorry–that was meant as a response to a comment further up the thread.

I’ve used olive oil and avocado oil, and it turns out just the same as with coconut.

I used grapeseed oil and it turned out great.

I was thinking of trying to use I can’t believe it s not butter? What do u think would it be a bit more flavour, or what instead of nutritional yeast the kd powder?

I tried this using agar agar in place of gelatin. Turned out fine. BTW, you must BOIL the zucchini cheese and agar agar mixture first before it will set. I boiled mine for about 5 mins.

Shortly after I found this recipe, I discovered I am sensitive to coconut. I recently had a brainstorm (actually while using a mix from Urban Cheesecraft, but it’s applicable here too): while milk-based fat is out, unless you need it to be vegan, other fats that are solid at room temperature might work as well. So I tried beef tallow … sure enough it worked!

[…] 1.] Zucchini Cheese Recipe […]

Spectacular! Made a coconut flour pizza crust and topped it with homemade sauce, garlic, spinach, and this amazing recipe find! Thank you so much for what will become a staple in this house:)

I made this last night & didn’t get to try it till tonight…. Wow- LOVING it!! Thank you so much for sharing – it’s a perfect addition to my AIP arsenal! :))

[…] Zucchini Cheese […]

[…] with making my own dairy and soy free cheese using cashews and savoury yeast flakes, and even one based on zucchini, but they’re not really anything like cheese. Recently I found a pretty decent one called Bio […]

[…] Zucchini Cheese – by Gutsy By Nature […]

[…] with making my own dairy and soy free cheese using cashews and savoury yeast flakes, and even one based on zucchini, but they’re not really anything like real cheese. Coles now stocks one called Bio Cheese by […]

[…] even make ahard zucchini cheese, createdbyHaley Stobbsby using gelatin and cooking the […]

Thank you for your honest posts and wonderful recipes! Made this last night and it came out great! It does taste like American cheese.

Another question regarding a coconut allergy. Has anyone tried it with another oil and had good success?

Thanks.

Yes! I have heard from people who have used all kinds of different oils. I think a neutral avocado oil would work well.

Any other successes? Sorry to be a bother but avocado is another bad one for me. 🙂 I have a very low functioning gall bladder and avocado really upsets it. What oils have you heard that work?

Thanks again.

What about olive oil? Honestly, I think pretty much any oil would work just fine, as long as it doesn’t have a strong flavor.

haven’t made this yet, but looking forward to it! would coconut manna/butter be a viable option in place of the coconut oil? maybe keep it from melting as quickly if using it on something hot?

I don’t know, I’ve never tried that. If you do, please come back and let me know how it works!

[…] Stuffed Cheddar Beef Burgers – Delicious Obsessions (for AIPuse zucchini cheese) […]

[…] recipes to try, but haven't made them yet. http://andloveittoo.com/dairy-free-p…-option-noted/ https://gutsybynature.com/2014/07/19/…free-nut-free/ And I am going to look for this next time I go shopping […]

[…] (Original Recipe shared by Gutsy By Nature) […]

[…] Zucchini-ost (AIP – se länk) eller valfri ost (ej AIP) […]

[…] Kaasop basis van courgette (deze heb ik zelf nog niet getest) […]

Very interested in making this. I have limited experience with gelatin. Don’t you have to mix it with warm water? Or can you just put the powder right in the blender?

Because the zucchini is already warm, you can just add the gelatin directly to the blender along with it. Works like a charm!

[…] Zucchini Cheese (Dairy Free, Nut Free)– Gutsy by Nature […]

I am wondering if Ghee would be good. I am going to make some Ghee this week and actually thought it might be delectable in this “cheese.” Opinions?

S’okay . . I looked around a bit and Ghee is good to use for this.

Hi–i own your cookbook and love your recipes. i’m pretty sure that gelatin is NOT low fodmaps though, just as bone broth isn’t. I personally can tolerate a bit, but a lot of people are reporting problems. thanks much!

This is an addendum to my last comment. It’s a link to an article on gelatin and how it’s a fermentable sugar:

http://thepaleopi.com/2015/01/23/bone-broth-gelatin-bloating/

Hard to keep up with this crazy food stuff! thanks for all you do. 🙂

See Also

Vegan Split Pea Steak Sandwiches

[…] cashew cheeses like this one, not exactly what I’m looking for. I then tried a shreddable zucchini cheese. I’d still like to put a spin on it and come up with something maybe in-between. I’ll […]

[…] #36: Zucchini ‘Cheese’ from I Eat Real Food and Gutsy by […]

re: agar… i tried this today, and at first it didn’t turn out right, but i was able to save it… i used the agar instead of gelatin, but i didn’t follow the rule for agar. so, my “cheese” never set up. i didn’t want to give up just like that, and i remembered you have to boiled agar in order for it to work. so i boiled one teaspoon agar powder in 4 tablespoons water, then i actually re-heated my cheese mixture, mixed in the agar, and put it back in the fridge. it worked! i used yellow squash, doubled the recipe, and i spread out my “cheese” in a cookie pan, really thin, so i can cut it into square “slices”, like American cheese. that’s what the look and taste most reminds me of. i’m so looking forward to trying this on a sandwich! thanks so much for the recipe!

Thank you so much for this! I ran into the same problem.

I know this is an old post, however I am only able to get my hands on agar agar in bar form and was wondering if I can use it in the same way that you did? Are the different forms of agar agar interchangeable? I read somewhere that one agar agar bar is equivalent to 2 teaspoons of powder

The Paleo cauliflower pizza crust calls for mozzarella added to the cauliflower “snow”. I am allergic to cheese. Can zucchini cheese be substituted for the mozzarella in making the crust.

Hi. I’m curious if anyone has attempted to add Jalapeno, or any other flavor to this, to give it some zip and zest. It seems it should be quite easy to alter this to make home style pepper jack, or add any other spice to compliment the dish or dishes this is intended for. Also, has anyone tried using this to make onion cheese bread? My wife and I make this on occasion in our bread maker.

I have heard of people adding all kinds of flavoring – you are limited only by your imagination. As for using this to make bread, I suspect it wouldn’t work very well. It becomes liquid as soon as it is heated.

This is my first time ever hearing about this. I am amazed, and I want to try it as soon as possible!

[…] with his family.And he loves plant cheeses! Though he is sometimes raising eyebrows when I say zucchini or cauliflower cheese, cashew cheese sauce is something he looooves (who doesn’t, right?).I […]

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 masoch*stic.

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!!

I’m so glad you like it! I totally get the cheese thing… I have the same one-sided love affair with it!

[…] due to FODMAP content- use with caution)Zucchini Cheese- (SIBO friendly)- make ahead of time using this recipeCoconut Milk Yogurt (Dreamboat brand is sugar free)- probiotics/agar may cause issues for some […]

[…] Veggie Cheeze– another vegetable based cheeze […]

Thinking of trying with tapioca starch, I’ve seen it give stretch to aquafaba “mozzarella”. Might help with the gelatin as well. We’ll see! Thank you for the recipe.

Let me know how it turns out!

Do you heat the gelatin in liquid to dissolve prior to adding to the cheese mix in the blender or do you just add the powder straight up?

There is no need to heat the liquid because the warmth of the other ingredients helps it dissolve.

I’m doing a presentation on making foods healthier and I the food I choose was cheese. I am making it healthier by using your recipe and making Zucchini cheese. I was just wondering if it would be okay you with if I used your pictures in the presentation. Thanks

Yes, that is fine. Sounds like a great presentation!

[…] Zucchini cheese (is this vegetable magical or what!?) […]

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!

I added fresh rosemary and garlic whIle blending. Also I sedan agar agar. It turned out great & a flavor to die for!

[…] Cheese (for my primal readers) or Cheese substitute such as zucchini cheese (recipe here) […]

Hi, Can I use a bone broth jelly in place of gelatin?

I’m not sure. If you try it, please let me know how it turns out.

I made this cheese today. I tripled the recipe and added one scoop of probiotic powder. We really like it! I will do spice variations like Mexican or tomato/basil soon. What a great way to get our gelatin in and enjoy a fairly low cal snack! Thank you!

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?

Does anybody know if nutritional yeast is low FODMAP? I can’t even take probiotics without major bloating so the word “yeast” scares me.

Kristy, I don’t know how reliable nor how current this information is, but if the following article is correct, then no, nutritional yeast is absolutely NOT low in FODMAPs!

https://healthesolutions.com/super-saccharides-aloe-vera-for-the-immune-system/

Would there be any substitute for coconut? I was thinking ghee…?

Any oil would work fine. Avocado oil is a nice neutral option. You could also try olive oil, but it may add too much flavor.

[…] was really intrigued with this recipe when I saw it. A dairy-free cheese made fromzucchini? Really? I decided to make it with agar […]

Hello. I am excited to find this recipe. I am wonderinging of. You seeded your squash before cooking or not?
I do thank you
Mrs. Kale

I don’t seed it. The seeds get liquified along with everything else in the blender.

[…] you more fond of the milder taste of mozzarella? Try this recipe that is made with a surprising main ingredient […]

Just wondering about the purpose of peeling the zucchini. Is it simply to remove its colour or will adding the peel of the zucchini throw off the texture? Thanks!

Just the color! If you want or don’t mind green cheese, just leave it on.

[…] https://gutsybynature.com/2014/07/19/zucchini-cheese-dairy-free-nut-free/ […]

[…] Garnish: parsley, green onion, bacon bits, crushed plantain chips,.Zucchini Cheese! […]

I have made this a few times now. Love it. Last few times added garlic and chives. Yum! Added it to salads, ate just by the slice and tonight I will make it adding it to a spaghetti squash chicken BBQ dinner. I no longer crave regular cheese. Even my friends like it and so easy to make. Thanks for a great recipe!!!!

how long is the shelf life? 🙂

It needs to be refrigerated. I think it is best eaten in the first couple days, but have heard of people freezing it with success.

[…] Recipe here. […]

[…] Crunch– crispy crackers made entirely of yucca root. Serve with the ‘dines or with slicedZucchini Cheese.I also top mine with homemade preserves or avocado and lime […]

Hi, coconut oil is from coconut and many nut allergics are allergic to this. me included, if you ever hear of anything one could use instead I am all ears.

You can substitute another oil. I have done it with avocado oil and it works wonderfully. Olive oil would also be an option.

[…] it was still in development, I titled this recipe for a new AIP cheese alternative “zucchini cheese 2.0” because Ibegan with this recipe, posted almost three years ago on my blog but still one of the most consistently popular posts I […]

[…] I also want to experiment with using it as a Breakfast Wrap with breakfast sausage, avocado, and some melty Zucchini Cheese. […]

will this still taste like cheese without the nutritional yeast? thank you.

I am hoping to have time to make this today but during the heatwave we’re experiencing, dread the idea of turning on the oven. I could attempt a double batch in the toaster oven, but wonder if I could instead steam the sliced zucchini in a pressure cooker (less heating of the kitchen).

I doubt it matters how you cook it the squash. The pressure cooker would work just fine. But reading this comment made me think about roasting it on my Traeger to get that smoky flavor.

Do u have any nutritional information for this recipe

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.

[…] PS: Oppskriften er inspirert av Gutsy By Nature […]

I’m disappointed. It’s nothing like cheese, really. more like a nutritional yeast-flavored gummy. I didn’t have high hopes, so it’s not a huge let-down. I wonder what i can make with it, since i don’t like it on it’s own… ideas?

I froze it, then shredded it. I’ve used it in a broccoli “casserole” … it was “cheesy” for that, and it includes bacon, which is very tasty. I also sprinkle the shreds on my salad as I used to do with cheese. No, it doesn’t mean it tastes like cheese on the salad, but everything it’s made with is still good for me and adds to the salad flavor.

do you think i could use eggplant in place of zucchini ?

Worth a try … let us know how it comes out.

[…] It’s a recipe that’s basically a zucchini gelatin. You can see the original recipe here on Gutsy By […]

I’m really excited to try this! I am sensitive to the sugars in lemon juice (Candida). Can it be made without or is it essential? Thanks.

You could leave it out. It just adds flavor.

Great! Going to buy some zucchini tomorrow. Enjoying exploring your recipes…

[…] Don’t have butternut squash or want a lower carb option for cheese? Check out this recipe using zucchini. […]

[…] This zucchini cheese recipe uses zucchinis and gelatin to create a sliceable cheese that’s a light yellow in color. The cheesy flavor is provided by the nutritional yeast in the recipe. […]

Wow, now that’s a game changer. Never thought of using zucchini to make cheese. Such a great idea!!

[…] to try (veggie-based cheese):Paleo Cauliflower Nacho CheeseZucchini Cheese RecipeCauliflower CheeseZucchini Cheese with Fresh […]

[…] fromgutsy by nature: zucchini cheese […]

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!

Thank you for your feedback. To be on the safe side, I agree that one should avoid it at first and be VERY cautious about trying it once they are stable. But the official legal/illegal list only defines baker’s yeast and says nothing about other forms.

If you throw the slices in your food dehydrator they turn out to be amazing you can bust them up to make a course cheese to put on your salad or just eat them plain Yum thanks for the recipe

Great directions and the recipe turned out just fine. I loved cheese, but no longer can eat anything with dairy proteins. I was never a fan of the Kraft slices (low quality processed cheeses) and that’s what this vaguely resembles to me. If that is your thing then great, but I didn’t like the flavor.

Does anyone know if this will work with knox gelatin packets? if so, how much or just the 1.5Tbsp still?

Yes, Knox gelatin will work. No modification necessary.

Do I need to cover the 8×8 dish while it is being refrigerated?

Not necessary.

I cant wait to try – Just a side note, in step 6 of the instructions, you have the word “poor” and it should be “pour” – Really not THAT important, but thought I would mention it. Thank you so much for this recipe!!

Can you believe in 4+ years, no one has noticed or told me that!? Thanks for pointing it out… I will fix immediately.

Others noticed it. It’s just that this blog and this particular post/recipe on it are so significant within the heal-thyself blogsphere, those who did notice it consciously refrained from mentioning (/emphasizing?) it.

Probably right… But the person behind this blog prides herself on catching errors like that, so she’s a little embarrassed! 🙂

[…] Zucchini Cheese […]

[…] you can’t tolerate dairy, this dairy-free cheese sauce or this zucchini cheese will give a similar taste and […]

[…] Dairy-fre, Nut-free Zucchini Cheese– Gutsy By Nature […]

This cheese was incredible! I can’t wait to try this on a burger tomorrow. I used a silicone mold for my cheese and did not even have to spray it with oil. After it firmed up in the fridge for a couple of hours, I just turned the mold upside down and my cheese came out easily. My husband is a non vegan and loved the cheese and I fooled my chihuahua too. My puppy thought he was eating real cheese! He loved it too! Thank you for the great recipe.

[…] Zucchini cheese […]

[…] I also want to experiment with using it as a Breakfast Wrap with breakfast sausage, avocado, and some melty Zucchini Cheese. […]

I made this and it came out great, except that there is a slight coconut taste which totally throws off the cheesy thing. I am wondering if I could substitute butter for the coconut oil?

How long does this keep in the fridge?

Thank you for this wonderful recipe. I had absolute no problems in understanding it as written. It was quite delicious too. I substituted Agar Agar for gelatin. As mentioned, naturally I did cook that separately and the add to my mixture plus a few AIP spices. Quite pleased with it. Good thing as I doubled the recipe. I had grain-free bread, which I toasted, and spread some on a piece. Yummy

[…] you’re in the mood for making your own dairy-free plant-based cheese, try this zucchini cheese recipe. Take steamed zucchini, blend it or pulse it with water, coconut oil, lemon juice and a pinch of […]

Can’t use gelatin or agar as it’s not recommended on acid reflux diet. Tried arrowroot. But it came out runny. Maybe arrowroot too old and won’t thicken. Wanted this to work.

I’ve never heard of gelatin not being recommended for people with acid reflux – I wonder what the reasoning is for your practitioner to give that advice.
I’m sorry to hear that arrowroot didn’t work for you.

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 8×8.
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.

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!!!

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!

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