Non-Dairy Cheese Recipes

Missing cheese? Give these recipes a go to get the taste without the negative fat storing and allergy effects.

Zucchini Cheese

1 cup (about 7 ounces) zucchini, peeled and sliced

¼ cup water

1 Tablesp coconut oil

1 teasp lemon juice

1½ Tablesp Gelatin

1 Tablesp Bragg's Nutritional yeast

⅓ teasp sea salt, or to taste

DIRECTIONS:

  1. Line an 8 x 8" baking pan with parchment paper.

  2. Place zucchini and water in a pan and bring to simmer. Steam with lid on for about 5 minutes.

  3. Drain and discard water.

  4. Transfer zucchini to a blender and add coconut oil and lemon juice. Blend on highest speed until completely smooth.

  5. Add gelatin, optional nutritional yeast, and salt. Blend again until smooth.

  6. Poor mixture into prepared pan and spread in an even layer.

  7. Refrigerate for 2 hours, or until set.

  8. Remove and cut into desired sizes.

Total makes  1P1C9F

Vegan Parmesan Cheese

1 1/2 Tablesp lemon juice

1/4 cup coconut butter (softened in warm water)

1/4 cup Bragg's Nutritional Yeast

1/4 teasp Vitamin C crystals, for a sharp cheese flavor. (pure ascorbic acid powder)

1/2 teasp Himalayan salt

1/2 cup coconut oil, put jar in lukewarm water

DIRECTIONS:

  1. In a blender add lemon juice, coconut butter, nutritional yeast, Vitamin C crystals, and salt. Blend well until smooth.

  2. Add the coconut oil last and blend again until smooth. It will be quite thick. Add a bit more lemon juice if you need more liquid. You may need to help it go around with the corner of my rubber spatula.

  3. Pour into a freezer-safe container and freeze until solid. Chilling in the refrigerator will also solidify it. 

Total makes  108F

Cashew Cheddar Cheese

1 ½ cup water

2 Tablesp Unflavored Gelatin

½ cup Raw Cashews

¼ cupl Nutritional Yeast Flakes

3 Tablesp Fresh Lemon Juice

2 Tablesp Sesame Tahini

3 teasp smoked paprika

3 teasp onion powder

1 ½ teasp sea salt

½ teasp garlic powder

¼ teasp cayenne

¼ teasp dry mustard

DIRECTIONS:

  1. Using coconut oil spray, grease a 1-quart glass or ceramic bowl or casserole dish, set aside.

  2. In small sauce pan, bring gelatin and water to boil for 1 minute.

  3. Quickly move this and all other ingredients to blender and allow to blend at highest setting until mix is completely smooth.

  4. Pour sauce into prepared bowl, refrigerate uncovered for 3 hours.

  5. Cover and chill overnight. Store in refrigerator for up to 10 days.

  6. Slice, shred, cube, serve.

Makes about 2 cups. 1/8 cup =   0.25C2.5F

Nacho Zucchini Cheese

5 cups zucchini, peeled and cubed

1 cup red pepper, diced

1/2 cup water (filtered)

1 Tablesp coconut oil

1 Tablesp Fresh Lemon Juice

1/3 cup grass fed gelatin

1/4 cup Bragg's Nutritional yeast

1 teasp Himalayan salt

1/2 teasp organic cumin

1 teasp coconut aminos

1/4 cup jalapeño,  seeds removed, fine chop

DIRECTIONS:

  1. Steam zucchini and red pepper with 1/2 cup water for about 5 minutes, or until very soft.

  2. Drain steamed veggies then add to your blender along with coconut oil, lemon juice, salt, nutritional yeast and coconut aminos. Blend on high until completely smooth.

  3. Add gelatin and blend again to combine.

  4. At the very end, gently pulse in the diced jalapeños, You want there to be little bits visible.

  5. Pour your cheese mixture into a small square or rectangular container and chill for at least 6 hours or until completely set up (will be like very stiff jello)

  6. Gently loosen from your container and invert. Slice your cheese as desired..

Total makes  3C9F - 1/9 of total = 0.3C1F.

Pizza Cheese

1/2 cup raw cashews
1/4 cup raw pine nuts
1 teasp Himalayan salt
1/2 teasp. dried oregano
1/2 teasp. dried basil
1/8 teap. ground black pepper
Dash garlic powder
1 1/2 cup unsweetened almond milk
2 Tablesp lemon juice
1 Tablesp apple cider vinegar
8 teasp grass fed gelatin
1/4 cup light olive oil

DIRECTIONS:

  1. Place the nuts in a medium saucepan and cover with water.

  2. Place over medium-high heat and bring just to a boil.

  3. Reduce the heat to medium and allow to lightly boil for about 15 minute or until the nuts are very soft.

  4. Drain the nuts and transfer them to a food processor. 

  5. Add the salt, oregano, basil, black pepper, and garlic powder to the food processor and blend well until the mixture begins to form a paste.

  6. Place the almond milk, lemon juice, vinegar, gelatin and olive oil in a medium saucepan. 

  7. Place over medium-high heat and bring just to a boil.

  8. Reduce the heat to medium and allow to lightly boil for about 5 minutes, stirring occasionally.

  9. Transfer the liquid to the food processor and blend until very smooth. Lightly grease the inside of two ramekins with extra light olive oil spray, and pour the liquid into each. 

  10. Place the ramekins in the fridge and allow to set for about 2 hours, or until firm. If you plan on leaving the "cheese" in the fridge for more than a few hours, cover the top with plastic wrap. 

Total =   2C14F

Sunflower 'cheese' Dip

2 cups raw sunflower seeds

2 Tablesp pine nut oil

3/4 cup fresh dill

2 Tablesp fresh lemon juice

2 garlic cloves, minced

3/4 cup water, more as needed

1/2 tesap sea salt

DIRECTIONS:

  1. Combine all ingredients in food processor and pulse until combined. 

  2. Adjust amount of water for consistency you like.

  3. Refrigerate.

1 Tablesp = 2F

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

Copyright © 2018 All rights reserved Vicki Witt Nutrition| Website Created by Goober.com.au

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