Dairy Free Nut Free Cheese – Zucchini Cheese

Thank you for sharing!

This dairy-free and nut-free cheese recipe is so yummy. It doesn't even taste like zucchini--it tastes like Cheese. LOL!

One of the things I miss most about having gone to a dairy-free diet is the cheesey awesomeness of Italian food. I mean, no pizza, no tortellini, no seafood alfredo…it’s like a forced march to a death-camp of anti-dairy crazies. Ok, well, maybe it’s not that bad, but it’s bad. Like I had one bite (ONE BITE) of cake batter with whipping cream in it (long story–it failed, don’t ask) and I was miserable for like 2 days with stomach pains. So, it’s bad. But I’ve found a new way to get my cheese fix and I think it’s about to change my world. Dairy-Free Nut-Free Cheese – Zucchini Cheese. The simple trick to making it work like a real cheese: aging.

dairy free cheese recipe with zucchini feature

Ingredients for Dairy-Free Nut-Free Cheese

  • 2 medium zucchini, peeled and sliced
  • 2 tblspn minced onion
  • 1 tspn salt
  • 1 tspn garlic powder
  • 2 tspn agar-agar
  • 1 tspn lemon juice

easy way to make cheese without milk or nuts fb

How to Make Dairy-Free Nut-Free Cheese

  1. Line a baking pan with parchment paper or wax paper and set aside.
  2. Peel and slice zucchini.
  3. Place in a small sauce pan and cover with water, then place pan over medium heat.
  4. Bring to a boil, then reduce heat to a simmer. Allow zucchini to steam like this for approximately 10 minutes or until the flesh is soft enough that a mixing spoon mushes it or cuts it in half.
  5. Remove from heat and allow to cool until it can be handled safely.
  6. Drain and place in a food processor or blender (I use my Ninja–so much in fact that I’m beginning to strip the gears…so I might be in the market for a new one soon).
  7. Add spices, lemon juice and onion (everything except gelatin) and blend until smooth.
  8. Add agar-agar and mix thoroughly.
  9. Pour into the lined baking pan and place in the refrigerator.

Now, at this point, you can just wait until the cheese is fully chilled and solid, then you can slice and enjoy. But the real trick is getting to use this stuff in yummy Italian dishes or on a burger. To do this, you’re going to want to “age” the cheese. So, you’re basically going to let it sit, uncovered, in your fridge for at least a week. It will totally keep, so don’t panic, but it will get firmer and stay together better than if you used it fresh. So, enjoy, but do it knowing WHEN you want to eat it and HOW. LOL!

easy dairy free cheese without nuts sq

dairy free cheese recipe with zucchini feature
Yield: 8

Dairy Free Nut Free Cheese - Zucchini Cheese

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

I’ve found a new way to get my cheese fix and I think it’s about to change my world. Dairy-Free Nut-Free Cheese – Zucchini Cheese. The simple trick to making it work like a real cheese: aging.

Ingredients

  • 2 medium zucchini, peeled and sliced
  • 2 tblspn minced onion
  • 1 tspn salt
  • 1 tspn garlic powder
  • 2 tspn agar-agar
  • 1 tspn lemon juice

Instructions

  1. Line a baking pan with parchment paper or wax paper and set aside.
  2. Peel and slice zucchini.
  3. Place in a small sauce pan and cover with water, then place pan over medium heat.
  4. Bring to a boil, then reduce heat to a simmer. Allow zucchini to steam like this for approximately 10 minutes or until the flesh is soft enough that a mixing spoon mushes it or cuts it in half.
  5. Remove from heat and allow to cool until it can be handled safely.
  6. Drain and place in a food processor or blender (I use my Ninja–so much in fact that I’m beginning to strip the gears…so I might be in the market for a new one soon).
  7. Add spices, lemon juice and onion (everything except gelatin) and blend until smooth.
  8. Add agar-agar and mix thoroughly.
  9. Pour into the lined baking pan and place in the refrigerator.
  10. Now, at this point, you can just wait until the cheese is fully chilled and solid, then you can slice and enjoy. But the real trick is getting to use this stuff in yummy Italian dishes or on a burger. To do this, you’re going to want to “age” the cheese. So, you’re basically going to let it sit, uncovered, in your fridge for at least a week. It will totally keep, so don’t panic, but it will get firmer and stay together better than if you used it fresh. So, enjoy, but do it knowing WHEN you want to eat it and HOW. LOL!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 76mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

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