The recipe will yield 2 mini loaves of AIP cheese. I am using 2 small reusable aluminum foil loaf pans for this.
Recipe type: Appetizer
Cuisine: Autoimmune Protocol – AIP
2 cups zucchini, peeled and cut up into small cubes
1/2 cup water
2 TBSP coconut oil, melted
4 TBSP gelatin (I use the brand Great Lakes / red)
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).