This AIP cheese is amazing and so easy to make. There is no special equipment required and it is done in less than 15 minutes! The original recipe comes from Hayley at I Eat real Food. The recipe became very popular on Instagram and everybody started making zucchini cheese, adding little variations here and there. I have seen it marbled and made with cauliflower instead of zucchini, but I personally love to add fresh herbs as it adds texture, taste and makes the cheese visually pleasing.
As you can see, the list of ingredients is minimal; I love to use fresh parsley but you could easily swap it for any other herb you like. I have tried the combo of chives and sage and it is equally delicious. Parsley is just much easier to find in the fresh produce aisle of your grocery store.
Yes! AIP Cheese!
If you are not familiar with gelatin powder
Pair your AIP cheese with some nightshade-free cured meat (I used prosciutto
- 2 cups zucchini, peeled and cut up into small cubes
- 1/2 cup water
- 2 TBSP coconut oil
, melted
- 4 TBSP gelatin
- 2 TSP lemon juice
- 2/3 TSP of fine sea salt
or more to taste
- 2 TBSP nutritional yeast
(optional)
- 1/2 cup fresh parsley, chopped
- Steam the zucchini for 5 minutes, until tender.
- Drain the zucchini.
- In a high speed blender
, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.
- Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
- Pour the mixture in a bowl, add the parsley and mix well with a spoon.
- Pour the preparation in a foil loaf pan
and refrigerate until set (at least 4 hours).
- Bon appétit!
The recipe for this AIP cheese has been shared on Fat Tuesday ,Phoenix Helix AIP recipe roundtable, and Real Food Wednesday.
Sophie – this looks AMAZING! I am so giving this one a go. Cheers!
I am so glad you like it 🙂 Let me know how the recipe turns out for you!
Utterly gorgeous Sophie, all of it!
Thank you Kate 🙂 Gelatin has become so popular these days!
Just wondering if this ‘cheese’ is a little tastier with the nutritional yeast. I’m guessing it is?!
I am not sure that nutritional yeast will make a big difference in the taste for you. I would suggest that you increase the amount of lemon juice and salt to give the cheese a little more kick! Also, do not hesitate to pack your “cheese” puree with a lot of fresh herbs. Let me know if this is working for you 🙂
Thank you for that suggestion, Sophie! I can’t have nutritional yeast due to MTHFR and I get so discouraged when I see it in so many of the AIP and dairy free recipes. 🙁
There is a non fortified nutritional yeast out there! I have mthfr too
Looks great, can’t wait to try it.
Thank you! Let me know how it turns out for you 🙂
I like the idea of making cheese from zucchini, but has anyone tried this without gelatine. I don’t eat animal products so I would need to omit the gelatine. Do you think it would work with a plant based egg replacer like ground chia seeds or similar or I’d need agar-agar instead of the gelatine?
Hello Madalin,
I haven’t tried personally to make it without gelatin, but I know that the Spunky Coconut recommends to use HALF as much agar powder as gelatin. Does this help?
Just wanted you to know that agar agar is seaweed gelatin…. No meat…sets up great
Thanks Karen! That’s good information 🙂
Maybe Chia Seeds to thicken?
What a great idea! I just made this tonight and it is delicious. The texture reminds me of Laughing Cow Cheese, but the taste is better! Tastes great on plantain crackers! Tomorrow I’m experimenting with adding spices and other herbs…maybe garlic or onion powder and basil. I wonder if adding less gelatin would produce a spreadable or “dip-like” version?? How long might this keep in the fridge? Thank you so much for sharing this yummy recipe!
Hello Erin,
I bet using less gelatin would indeed create a more spreadable cheese. Good idea! I would be curious to know the result.
I also know that, with my version, if you slice the cheese and place it on hot vegetables or meat, it will melt! Nice 🙂
I keep my zucchini cheese in the fridge (well covered with aluminum foil) up to one week.
I am glad you like this recipe! Usually people hate it or love it. Thanks for stopping by 🙂
So, What about using probiotic cultures along with the other ingredients, and could you use this on a pizza and get a mozzarella-esk type melt? You could use oregano, thyme and rosemary for a more Italian flavor. I am curious though…can you make it with a different oil, like avocado, or is the coagulation at room temperature the key, and can you grate it?
Hello Tami,
You could use probiotics in this preparation, but I am not familiar with dosage. If you wish to use this cheese on a pizza, you can grate it over the pizza when it is coming out of the oven. This cheese melt pretty quickly and wouldn’t stand a long period in the oven. I would not recommend avocado oil, and you have to chill the cheese in the refrigerator, not at room temperature, for the gelatin to set. Good luck!
Thank you! I just made a Paleo Parmesan-esk cheese that used refined coconut oil. I am very sensitive to the smell of coconut oil. The refined does not taste as much like coconut, but the smell is almost rancidy.:.to me. 😛 It is required in this cheese as well. Most other mellow tasting fats do not stay coagulate at room temp, least wise for even a short time. I doubted it would be possible, but no harm in asking. I will still give it a try, and I will look into the probiotic culture. Have you ever used Vitamin C crystals for making cheese. The Parmesan recipe uses it.. Do you think it would give a tang flavor to this cheese?
No, I have never used Vitamin C crystals for making cheese! There is already lemon juice included in this recipe for the tangy flavor. I don’t think that you need to add anything else. Good luck!
nightshade-free cured meat where did you find this? I cannot find any cured meats without some kind of pepper or even sugar. coconut oil I have a coconut allergy can you swap and use olive oil perhaps? Might change the flavor.
Hey Tracey,
There are different options. You can either cure the meat yourself at home. It seems to be quite easy. Just Google “home-made cured meat” and you will find a lot of tutorials. If they use non-AIP spices, just remove them from the recipe. You can also order online at Tendergrass Farms. They have a pork prosciutto that is nightshade free.
You can try make the recipe without the coconut oil in fact; it is an optional ingredient.
not sure which pepper you mean but black pepper is not a nightshade. The bellpepper or hot pepper is a nightshade.
Wow! I just made this and it’s great! I didn’t realise how much I missed cheese until I tasted this! I tasted it before it cooled and set and think it would make a good “cheese” sauce used warm on vegetables dor zoo does etc.
Hello Angela! I am so glad you like this recipe! Indeed you can eat it cold, as a cheesy finger snack. You can also cut up slices or shred it, and drop it on any kind of warm food. It will melt into a cheesy sauce!
Oh my, I have made this several times and I now make sure there is always some stockpiled in the fridge. This is my new favorite snack food. Really yummy with kalmata olives! It is Delicious, and I feel like it has been really healing for my gut, skin and joints. Thank you so much for this recipe! I hadn’t thought of using it as a sauce or shredding it — will have to try that.
Thank you Jana! Have you tried it also with dried meats (like nightshade free prosciutto) and fruits maybe? It can get really fancy! 🙂
I made this last night. I think I will need to do some tweaking for my tastes. Overall I like the flavor, but I think next time I will omit the coconut oil. I found the sweetness and coconut flavor a little overwhelming to the other components. Silly questions, but should the texture of the cheese feel like Jell-O? Do I need to use that much gelatin or is there another way to make it a little more solid?
Hi Mandy! I always make my zucchini cheese with coconut oil. The fact that you removed it may have altered the consistency of the “cheese”. With the coconut oil and the amount of gelatin stated in the recipe, the consistency should be hard (not jello-squiggly-soft)! If the taste of the coconut oil was overwhelming for you, you might try adding more herbs, or garlic. Does this help you?
Hmm, I wonder what went amiss last night. I followed the recipe exactly as written, including the coconut oil, but I used a different gelatin powder as I didn’t have the kind listed on hand. Maybe that’s what caused the jiggly texture? Do you think next time I give it a try I could sub the coconut oil with palm oil? Thanks, Sophie.
*palm shortening.
All cans of gelatin are not the same. The red can of Great lakes will solidify, the green can will not. You know you can leave the coconut oil out of the recipe. It will work, as long as you use the correct gelatin. But you can also swap the coconut oil for palm shortening, although I only use that in my baking! It is worth a try. Let me know how it turns out so I can advice other people in the future 🙂
You could use a coconut oil that doesn’t have any flavor.
Or refined coconut oil that doesn’t have the taste…it’s perfectly healthy if a good brand an process.
I used regular olive oil and it worked great!
This looks interesting! I’ve been allergic to dairy since I was a teenager. Then had to remove red meat and pork, and some grains… pesticides… and recently have gone Low Oxalate to stop kidney stones and to reduce vertigo/migraines. The Low Oxalate Diet is restrictive, unless cooking at home. Nifty substitutions are a Godsend. I’m curious to try this. Glad to have found you!
Thanks for stopping by and leaving your feedback! I am sure you will find this zucchini cheese interesting!
Have ever tried to freeze this for later use? I am wondering if in the height of summer if this could be a way to put up zucchini. Do you think it would hold up and still come out the way it is supposed to after being frozen?
Yes I have tried to freeze it and it doesn’t come out the same. I would not recommend it.
Hi. I was wondering does this cheese melt?
Hello Allison!
Yes, this zucchini cheese will melt when you place it over warm food! You can even shred it!
how would you describe the taste? We do not have any dietary restrictions, but like to try new things. Would my “average” family like it better if I don’t set an unatainable expectation by calling it “cheese”?
It doesn’t taste like traditional cheese. More like a “vegetable pâté”, especially if you don’t use the nutritional yeast. I like it because it is a super healthy snack!
Thank you for this recipe. I made it just like the recipe except I added dill instead of parsley. It was easy and yummy! I thought it tasted like cheese and had the texture of cheese. What a nice discovery since I have missed cheese.
I cant wait to make this! This may be a silly question, but do i add the 4tbsp of gelatin straight from the pack? Or do I mix it with liquid and then add it as liquid? I have never used gelatin before and will be buying the great lakes one to try!
Many Thanks!
Hello Emma! Yes, you can add the gelatin powder straight from the pack. Since I am using a high speed blender to make this, I drop the gelatin directly into the container of the mixer and voilà! Good luck 🙂
In the zucchini cheese, do you premix the gelatin ? I did with 2 cups of water I hope I didnt waste my time. If it doesnt turn out i will toss this “cheese into soup????
No, you are not supposed to premix the gelatin with water. You are supposed to sprinkle it directly over the zucchini-water liquid.
Guess what my mistake was not. My ZC set up and we had it for breakfast with fake eggwhites Delicious Madame Sophie thanks
So glad this recipe turned out well for you 🙂
does the yeast have to be prepared before pouring it into the mixture?
Hello Mel 🙂 No, you pour the yeast directly into the liquid mix, just like the gelatin powder.
Is there a substitute for the geletan powder, I can’t eat any animal byproduct
Hello there!
I believe that some people use guar gum instead of gelatin, but I have never tried it. Also, guar gum is not AIP!
Hi Sophie!
I know you said in the comments that this “cheese” melts – I was wondering if it would be suitable to use as a topping for an AIP pizza? Would it go hard and rubbery in the oven, or should I maybe sprinkle some on immediately after baking? Just curious to hear if you’ve tried this…
Thanks!
Hello Sarah!
Just as you said, I would sprinkle the cheese on the pizza really hot coming out of the oven. Good luck!
I have a sensitivity to lemons and limes… do you think I could make this cheese with vinegar instead of lemon? Any other ideas?
Yes, you can replace with apple cider vinegar. That might be actually quite good 🙂 Good luck!
Squirrel Lady- this is SO much yum! I used leftover zucchini (was unpeeled, cooked with garlic and onion) and it worked just fine. I’m actually munching on the last of my first batch now. It has kept in the fridge for about a week, it’s super filling so I can’t eat much at once. I eat it with plantain crackers or plantain chips. Even my sister, who is far from dairy free, enjoyed this! It tastes like a delicious party dip. Thanks for sharing this awesome recipe!
Thank you so much for your positive feedback Jessica 🙂 I am glad you enjoy this recipe!
I would like to try as a possible substitute for ricotta cheese in lasagne but it sounds like it would melt all over. Would replacing the coconut oil with the palm shortening work for this? We are trying to find a non-soy replacement.
Hello Sandy!
This cheese will melt very quickly indeed, so I would not recommend to use it in a lasagna that needs to be cooked for a long time in the oven. This is more like a cheese that you can grate and sprinkle over food at the last moment before serving. I don’t think that palm shortening would make such a big difference because it melts also quickly at high temperatures. I use palm shortening in my baking for that very reason.
I have made this cheese several times, it is so good! I discovered that fresh chives in the cheese is totally awesome good and so that is my new favorite way to make this awesome cheese!
Thank you for your positive feedback Martha! I am glad you enjoy this AIP “cheese” 🙂
Absolutely perfect base recipie that leave a lot of room of experimenting. Today I added chives, finely slice red pebber and 5-8 drops of serachi plus a bit of roasted garlic spicies – and it is yummi.
Thank you for your positive feedback! Your version sounds quite delicious 🙂
When using the gelatin powder do you just use the powder or do you mix it with the water first??
I just add the gelatin powder directly to the blender with the rest of the ingredients. I do not mix with water first.
I’m so grateful for this recipe! It’s been a staple in my diet for about a year now; it’s so easy, just follow the recipe as written! I can “wing it” now that I’ve made it so many times. I’ve even made it with califlower and broccoli.
Thanks for this wonderful creation!
Thank you Wendy for your positive feedback 🙂 How did you like it with broccoli?
This is outstanding. I added garlic and onion powder to the recipe.
It’s beautiful and delicious and pairs nice with fresh tomato basil and a drizzle of olive oil…
Seriously give it a try it’s easy and amazing!
Thanks for this recipe!
Thank you for your positive feedback Julie 🙂 Garlic and onion powder are excellent addition! I’ll try that!
I’ve had this recipe pinned for months and finally made it last night. It’s amazing! Thanks so much for your creativity; it definately fills the gap in my life left when I stopped eating dairy
Hello, I saw that one person had their cheese turn out like jello because they omitted the coconut oil. Yesterday, I tried to make this but it turned out jello-y and supper jiggly. I used melted coconut oil and followed the directions but it still turned out wonky! What did I do wrong and do you have any suggestions?
Did you make sure to use the correct gelatin powder? Only the Great Lakes – red can works 🙂 If you use the green can, the cheese won’t solidify.
Thanks Sophie. I just realized, after using your recipe, that I don’t necessarily need to let gelatin “bloom” . I made a version of this “cheese” with great success and followed your directions for adding gelatin. I was also making a carob pudding so I tried adding the gelatin to all the ingredients, including heated coconut milk, without the blooming and dissolving stage and it worked really well. Thanks for this “cheese” recipe and also for the gelatin process!
I only have vital proteins gelatin the green container. Is this the same as the red Great Lakes? Will that work?
Also if I wanted to add garlic, would I use powder or minced garlic and how much?
Thank you and am excited to try this
Lisa
Hello Lisa,
I looked up their website and it says that the green can gelatin will gel. So yes, it would work instead of the Great Lakes gelatin.
For the garlic, I would use 1 teaspoon of garlic powder to start with. Taste the mixture and add more if needed.
Good luck!
Hi there! I have a quick question! So I tried making this before and all I got was a jiggly and gelatinous block. It turned my stomach as it was SO jiggly. In your photo it looks like it is a stiff or firm cheese that would give (at least a little) resistance when bit into. Is this the case? Or is your cheese jiggly too? Is there a way (that you know of) to keep the cheese from getting gelatinous? I am really craving cheese but I am afraid to try again in fear of creating another block of jell-o!
Thank you so much!
Kaley
Hi Kaley!
It is not normal if the cheese is jiggly like real jello. In this recipe, it should turn out firm, to the point that you can grate it! Are you sure you used the correct amount of gelatin powder, or that you used the one I recommend? The gelatin I recommend in the recipe is Great Lakes, red can, which will solidify. If you used the Great Lakes, green can, that gelatin powder doesn’t solidify! I hope this helps 🙂 Good luck!
Just made this and it was yummy! I’m wondering…can you freeze it?
Some people do freeze it, but I don’t like the texture after it freezes. Give it a try and you will see 🙂
Thank you so much for this recipe. I choose to not peel the zucchini and it was light green finished in color and I believe has more nutrients. This is the best non nut cheese ever! I cannot believe just how amazing it tastes! I came upon it on Pinterest. Thank you so much!
You are welcome Audrey 🙂 Thank you for your positive feedback!
Will this work with a regular blender? I don’t have and can’t afford a Vitamix.
Yes, just make sure you blend long enough so you don’t have bits and pieces left.
I made this yesterday evening and when I checked it this morning It was not set. I am not sure what I did wrong. As you write – it is very simple to make. What am I doing wrong? When I looked at it this morning it was not solid and there was water in the bottom of the container. Thanks for your help. I’m very disappointed as I was looking forward to having this today.
Hello Jennifer,
I am wondering if you used the correct gelatin powder! I recommend using the Great Lakes gelatin powder (red can). The green can from Great lakes won’t gel.
I made this this morning. I added garlic,fresh basil,thyme, and green onions from my garden. It is quite delicious and really does melt easily. Thank you!
Thank you Danielle 🙂
Hi Sophie,
Thank you so much for this recipe. It turned out great and i am so happy to be able to eat some ‘cheese’ again. Thank you to all other people who commented. I will definitely try some off the suggestions with chives and basil.
Many thanks to you all from the Netherlands!
Stoked to give this a shot! I don’t even have to alter anything for my impossibly long list of allergies. Thank you!
I can’t have zucchini would but I can have cucumber would that works the same or broccoli ?
Yes, try it with cucumber! Scoop out the seeds though 🙂
Do you have any ideas about carb content in this recipe. I’m diabetic type 2. Need to watch carbs. Thank you. Also hypothyroidism and nodules on one thyroid. Thank you.
Hello Elizabeth,
I don’t know precisely the carb content in this recipe.
I’ve made this twice. I did have to sub out lemon for vinegar due to allergy. I tried a couple changes the second time. I used yellow squash instead of zucchini (what I had). I used basil instead of parsley (I’m growing it). I also added 1 trp each of turmeric and garlic powder. I’m in heaven!