Zucchini Cheese

Outlined here is the processes and ingredients you can do to make your very own Zucchini Cheese. The measurements here fills approximately half of a bread pan. This cheese goes quite well with herb bread if I do say so myself, which can be found on our website here, if you’re up for giving it a go!

So without further ado, here is what you will need:

  • ¾ of a cup full of carrots – which is about one medium carrot, finely diced
    • This is used for the cheese colour
  • 3 cups of Zucchini or Summer Squash – which is about 2 medium sized Zucchini, peeled and sliced
  • ¾ of a cup of water
    • This will be used for steaming and draining afterwards
  • 4 tablespoons of either one of the following
    • Coconut Oil
    • Red Palm Oil
    • Extra Virgin Olive Oil
    • Cultured Ghee
  • 3-4 tablespoons nutritional yeast – (optional)
  • 3-4 teaspoons lemon juice or apple cider vinegar
  • 1-1½ teaspoons of sea salt (or to taste)
  • 7-8 tablespoons of Great Lakes gelatin
  • 1 probiotic capsule – (optional)

And this is how it’s done:

  1. Line your required zucchini cheese pan with non-bleached parchment paper and bring water to a boil in a small saucepan. Add carrot and top with the peeled zucchini (or in the case of plain zucchini, just the zuc!). Cover and simmer on medium low heat for 5 – 8 minutes.
  2. Drain off the water completely. You can save the water to sip or to cook with vegetables.
  3. Add your veggies to a blender then add the oil, lemon juice or apple cider vinegar, optional nutritional yeast, and sea salt. Blend on high speed. If you are using extra virgin olive oil, wait until your mixture has cooled slightly so that the heat does not oxidize or morph the structure of the delicate polyunsaturated fatty acids.
  4. With your blender set on low speed, sprinkle the gelatin into the mixture. Blend on high for one last whizz until smooth.
  5. If you want to add probiotics to your ‘cheese’ wait for the mixture to cool so that it is no longer hot to touch in the blender. Add the probiotics and blend on low.
  6. Pour onto your parchment paper lined pan and refrigerate over night or for at least three hours to set. Alternatively to speed things up you can freeze to set, for about an hour.
  7. Enjoy

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