Zucchini Cheese

Zucchini Cheese

Ingredients

• 1-1/2 cups carrot or butternut squash (used for cheddar color)
• 6 cups zucchini or summer squash, about 6 small-medium zucchini, peeled and sliced or diced
• 6-8 T coconut oil, extra virgin olive oil, or ghee  2-3 Top. lemon juice or ACV
• 1 C water--for steaming and to drain afterwards
• 2-3T Lemon Juice
• 1 T sea salt, or to taste
• 3/4 C Gelatin
• 1/4 C Nutritional yeast
• 1/2 onion, chopped (optional)
• 2 gloves garlic
• 2 capsules dairy-free probiotic capsule, optional

Method

1. Bring the water to a boil in a small saucepan.  Add diced carrot or squash and top with the peeled zucchini or cauliflower(or for non-cheddar, use solely zucchini or cauliflower)  Cover and simmer on medium low heat for 5-8 minutes. (Or put in instant Pot for about 4 minutes--Steam)
2. Drain of the water completely.
3. Add your steamed vegetables to a blender then add the oil, lemon juice or ACV, optional onion, nutritional yeast, garlic, and sea salt.  Blend on high speed.
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 into a loaf pan and refrigerate over night or for at least three hours to set.  Alternatively to speed things up you can freeze to set for 20 minutes before refrigerating.
7. Cut into squares, cheese lice, dice, melt, or grate.  Use on protein patties, with veggies, in salads and use incorporated into snack plates.
8. Wrap and refrigerate, or store slices in an airtight container.  For best flavor, consume within 7 days.

Zucchini by Lynn Craig

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