Garlic-Chive Zucchini Cheese (Dairy-Free, Autoimmune-Friendly)
Try this Garlic-Chive Zucchini Cheese (Dairy-Free, Autoimmune-Friendly) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp minced garlic
- 3/4 c water
- 4 cups of veggies chopped: 1c zucchini, peeled and sliced, 3c cauliflower, chopped (you can also use carrots)
- 1/4 c oil: i used a combination of ghee and coconut oil.
- 2 tsp coconut aminos
- juice of 1/4 lemon
- 1 handful chopped chives (2 large chopped scallions)
- 7 tbsp gelatin (i used great lakes)
- Carbohydrate 2.97883334716378 g
- Cholesterol 0 mg
- Fat 0.034275419648575 g
- Fiber 0.216572757930444 g
- Protein 0.419598937929874 g
- Saturated Fat 0.00690046469744635 g
- Serving Size 1 1 block of cheese (198g)
- Sodium 880.314184274062 mg
- Sugar 2.76226058923334 g
- Trans Fat 0.00866213673386966 g
- Calories 12 calories
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.While the veggies are boiling, add the oil, butter, lemon juice, sea salt, aminos, and garlic to a food processor.Add the veggies to a food processor and blend until smooth.Add the chives, and sprinkle in the gelatin by 1-2 Tbsp increments, pulsing after each addition.Line a loaf pan with parchment paper, and pour your mixture in. Refrigerate overnight, or for a couple hours (at least 3) to set.Slice and dice it how you want it.To store, wrap and refrigerate. Best flavor is within 10 days.
