Homemade vegetarian/vegan cheese has been showing up all over Instagram and various websites thanks to a poster by the name of Haley Stobbs.
I needed to make some AIP friendly cheese as an ingredient in an artichoke and spinach dip (recipe coming soon!) for a Beltane potluck that I was attending, and naturally I turned to this type of cheese as dairy containing cheeses are out (not only are they not AIP, I have an anaphalactic dairy allergy for which I carry an epipen). I also needed some “cheese” for another recipe that I was planning on making – an AIP Poutine…
As I did not have many zucchini, and I also wanted to give this cheese a little more “substance” than the original recipe had, I decided to use some steamed cauliflower as well.
While this recipe does not taste exactly like aged cheddar cheese (I doubt you could ever achieve that in a non-dairy form!), it does have a pleasantly cheesy flavour – like a mild cheddar or a processed cheese…
And HEY! It is a “cheese” that I can eat without needing to use my Epipen and ending up in Emergency…
Nutritional yeast gives this “cheese” it’s flavour. The way that nutritional yeast is produced makes it safe for even people with SIBO or Candida overgrowth to consume. I prefer to use this brand of nutritional yeast:
And the best bit? It melts!
This cheese is 100% AIP, and can easily be made vegan by substituting agar flakes for the gelatin. I actually did use agar when I made this for the potluck as I wanted my dip to be vegan. I have also made it using Great Lakes Gelatin in order to take advantage of the gut healing properties that gelatin has. Either way, it works well.
Cauliflower and Zucchini Cheese
makes 1 x loaf-tin sized block
- 2 cups cauliflower florets
- 2 zucchini – peeled and sliced
- ½ cup gelatin (or ¼ cup agar powder for a vegan version)
- ½ cup Nutritional Yeast
- ¼ cup coconut manna (also known as coconut concentrate or coconut butter)
- 1 Tbsp lemon juice
- 1 Tbsp Apple cider Vinegar
- 1 tsp sea salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
Place the cauliflower and zucchini in a steamer, and steam over simmering water for 8-10 minutes until tender.
Place the cauliflower and zucchini in a food processor and pulse until smooth.
Add the gelatin or agar powder while the puree is still hot and process until well mixed.
Add in the rest of the ingredients and mix well.
Pour the mixture into a loaf tin lined with parchment paper.
Chill in the fridge until well set.
Turn out the block of “cheese” and slice and use as needed…
Optional: Add fresh chopped herbs (I like to use parsley, thyme, oregano and basil) and finely chopped garlic to make a garlic and herb “cheese”.