Zucchini Cheese (Dairy Free, Nut Free)
Try this Zucchini Cheese (Dairy Free, Nut Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 tablespoon coconut oil
- 1 tablespoon nutritional yeast (optional)
- 1 cup (about 7 ounces) zucchini peeled and sliced
- 11/2 tablespoons gelatin (hayley says you could use 3/4 teaspoon ag but i haven't tried it)
- 1/3 teaspoon sea salt or to taste
- Carbohydrate 0.21934583350881 g
- Cholesterol 0 mg
- Fat 13.6 g
- Fiber 0.0101666668262951 g
- Protein 0.00965833334106 g
- Saturated Fat 11.764 g
- Serving Size 1 1 recipe (75g)
- Sodium 2.39541666869048 mg
- Sugar 0.209179166682515 g
- Trans Fat 0.8024 g
- Calories 118 calories
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.Poor mixture into prepared pan and spread in an even layer.Refrigerate for 2 hours, or until set.Remove and cut into desired sizes.
