I have been hearing about this cheese made from zucchini for the longest time. It is suppose to taste like Velveeta cheese. I miss Velveeta, I miss all cheese but nothing like a fake cheese melted all over some fattening chips for a snack!
So I thought I would try it. I used the recipe posted here in this post. Its not my recipe although I plan on tweaking this quite a bit~~~~You can find this all over the internet.
I personally feel it needs more nutritional yeast and more salt added. that will be my next project. But it got a thumbs up from my son and we enjoyed it with some crackers.
My only complaint!!!! it makes like one serving. I know I am not the only one in this world who enjoys cheese and my son and I could devour this in less than 10 minutes. you really would have to quadruple if not more to make enough for more than one or two people. although warm it would spread over about 8-10 oz of pasta for mac and cheese.
- 1 cup (about 7 ounces) zucchini, peeled and sliced
- ¼ cup water
- 1 tablespoon coconut oil
- 1 teaspoon lemon juice
- 1½ tablespoons gelatin
- 1 tablespoon nutritional yeast (optional)(it would taste bland without it, I am increasing to 2 tbsp)
- ⅓ teaspoon sea salt, or to taste
- Line an 8 by 8 inch baking pan with parchment paper. (ha ha ha, nope use a little bowl then cut the cheese into pizza slices 8×8 not even sure how they got that it would make for a thin layer of cheese!)
- 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.
I will make it again definately and play with flavors. We usually have cheese trays for Eve parties so this will be a keeper for my son and I.
